Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 1 1/2 tbsp. olive oil

  3. 5 to 6 ounces each 3 large onions, peeled and sliced

  4. 6 tbsp. melted butter, divided

  5. 1 1/2 tsp. crumbled dried rosemary

  6. 1/4 cup all purpose flour

  7. 1 tsp. salt

  8. 2 cups apple cider

  9. 14 ounce can chicken broth

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees. Heat oil in a large skillet over medium high heat. Add pork chops to skillet and cook about 2 minutes per side until browned. Transfer chops to a plate. Add onions to skillet and cook about 10 minutes, stirring occasionally, until golden. Transfer onions to a large roasting pan. Drizzle with 3 tbsp. melted butter and sprinkle with rosemary. Place chops over onions. Add remaining 3 tbsp. butter, flour and salt to skillet. Cook, stirring, 1 minute over medium heat. Stir in cider and broth and heat to a boil, stirring. Boil 2 minutes. Pour apple cider mixture over pork and onions. Cover pan tightly with foil. Bake about 1 hour until pork is tender and sauce is thickened. Serve immediately.


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