Rita Maas
Hands-On Time
30 Mins
Total Time
40 Mins
Yield
Serves 4

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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).

Step 5

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

Step 6

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.

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