Use hard firm apples such as Honey Crisp or Haralson which won’t get mushy in this tasty skillet meal.
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1 teaspoon salt
1/8 teaspoon pepper
4 (1/2- to 1-inch thick) bone-in pork chops
2 tablespoons Land O Lakes® Butter
1 cup apple cider
2 large (1/2 cup) shallots, thinly sliced
1 teaspoon finely chopped fresh garlic
2 tart red apples, cored, cut into 1/2-inch slices
1 (6.3-ounce) box long grain and wild rice, cooked according to package directions
*Substitute 1/2 cup sliced onion.
Salt and pepper pork chops. Melt butter in 10-inch deep skillet until sizzling; add pork chops. Cook over medium-high heat, turning once, 3-4 minutes or until pork is browned.
Reduce heat to low; add apple cider, shallots and garlic. Cover; cook, turning chops once, 25-30 minutes or until pork reaches at least 145°F and is tender. Place pork chops onto serving platter. Cover; keep warm.
Add apple slices to sauce in pan. Cover; cook over medium heat 4-6 minutes or until apples are tender. Pour apples and sauce over pork chops.
Serve with prepared rice.
Shallots look similar to a large garlic bulb, however their taste is more like an onion. Look for dry skin shallots that are firm and plump with no signs of wrinkling or sprouting.
From kale to apples, there are so many ways to prepare this tender, family favorite. Here, we’re sharing our juiciest pork chop secrets.