Rating: 4 stars
11 Ratings
  • 5 star values: 1
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0


Credit: Rita Maas

Recipe Summary

30 mins
40 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Using a mallet, gently pound each pork chop between two sheets of plastic wrap or wax paper until it is about ½ inch thick. Season with salt and pepper and lightly dredge in the flour, shaking off any excess.

  • In a large skillet, heat 2 tablespoons of the oil over medium heat. Cook 3 chops until the edges turn golden brown, about 4 minutes.

  • Turn the chops and cook the other side for 3 to 4 minutes. Transfer to a plate and cover loosely with foil. Repeat with the remaining chops and oil.

  • Add the juice, cider, and ¾ cup water to the pan, stirring any crystallized juices left clinging to the bottom (use a wooden spoon to prevent scratching).

  • Bring to a boil, add the carrots, and simmer until syrupy, about 12 to 13 minutes.

  • Remove from heat, swirl in the butter, and add the thyme. Season to taste with salt and pepper. Spoon the sauce over the chops and serve.

Nutrition Facts

411 calories; fat 15g; saturated fat 6g; cholesterol 100mg; sodium 486mg; protein 36g; carbohydrates 29g; sugars 13g; fiber 2g; iron 2mg; calcium 56mg.