Cider pork chops

I’ve been putting off this pork chop for too long. (File that under things I never thought I’d say.) There’s nothing wrong with it. It’s tasty and it’s quick. It’s just not inspiring.


Normally, in lieu of a hyper interesting “you have to try this right now!” dish, I’d regale you with an interesting story from my life (or at least something I find interesting). But I have nothing. I’m pretty sure all we’ve been doing since late September is working.

Work in cube x 5ish days
Shoot weddings x 1 or 2 per weekend
Shoot engagement sessions in the evening x 1 to 2 per week
Fill in any cracks with accomplishing other home related tasks like grocery shopping and laundry, cheering Hubster on when he has time to work on the trailer, oh, and sleeping.



Please read the above with a bit of lightheartedness. I’m not complaining. I’m happy that we have such a wealth of great clients and that I have a good, steady 9-to-5 job. This is merely to demonstrate the reason I’m coming to you with a decent pork chop and zero interesting banter. I figured if I waited any longer it would start to get awkward, like “Hi. I’m Heather. I used to have a food blog, but I’m not sure where the last 6 weeks went.”

Better things are on the horizon, like a day off and pumpkin carving with friends and chocolate cake…


Cider pork chops
Modified slightly from Cooking Light’s Pork Chops with Roasted Apples and Onions

2 ½” bone-in center-cut pork chops
Salt and pepper
½ tsp dried thyme
1 ½ tsp canola oil
½ cup fat-free, lower-sodium chicken broth
½ tsp all-purpose flour
1 tsp butter
1 tsp cider vinegar

Heat a large skillet over medium-high heat. Sprinkle pork with remaining salt, pepper. Add oil to pan; swirl to coat. Cook 3 minutes on each side or until desired degree of doneness. Meanwhile, combine broth and flour in a small bowl, stirring with a whisk. Remove pork from pan and add broth mixture to pan. Bring to a boil, scraping pan to loosen browned bits. Cook sauce for 1 minute or until reduced to 1/4 cup. Stir in butter and vinegar. Serve sauce over pork.

Notes: The original recipe calls for a side of roasted apples and onions. They didn’t do much for us, but they were easy to whip with just a few more ingredients if you want to give them a try.

Christina - October 26, 2012 - 5:44 pm

Suggestion: Try mixing rosemary, sage, thyme and salt and pepper and sprinkling heavily over the pork chops. This is my favorite pork chop recipe and should fit well with the rest of this recipe. Might a bit of pep in your pork chop step. Wait…did I really just say that? Oy. Glad it’s Friday.

ModernMealsForTwo - October 27, 2012 - 8:15 pm

That a good thought. Thanks :)

Your email is never published or shared. Required fields are marked *



There was an error submitting your comment. Please try again.