Food Lion Cider-Glazed Pork Chops and Apples
1Tbsp. ground fennel seeds
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1 1/2 Tsp. Food Lion crushed red pepper
1 Tsp. of Salt
1 Tsp. of Food Lion Black Pepper
6 bone-in blade-cut pork chops, about 1 inch thick (located in the Food Lion meat department.) Do not use chops thinner than 1 inch.
2 tablespoons Food Lion canola oil
6 meduim Gala or Fuji apples, cored and cut into 6 wedges
1 onion, cut into thin wedges
2 garlic cloves, minced
2 Tbs. butter, cut up
1 1/2 cup apple cider
1/4 teaspoon Food Lion cider vinegar
2 FOOD LION cinnamon sticks
3 whole star of anise
2 tsp. ginger
Fresh Parsley leaves for garnish
1. Adjust oven rack to lower-middle position and heat oven to 375 degrees. Combine fennel, red pepper and 1tsp. of salt and pepper in a bag or big bowl for rubbing over the pork chops. Pat chops dry with paper towels and season with the prepred spices. Heat cast iron skillet until hot over medium-high heat then add oil. Sear both sides of chops about 4 minutes per side; transfer to plate.
2. Pour off all but 1 tablespoon fat from skillet to a 7 - 8- quart Dutch oven or heavy bottom pot. To skillet add onions, apples, garlic and FOOD LION butter over medium heat about 2 minutes while stiring. Transfer apple mixture to the pot and nestle pork chops on top of apples mixture. Place in oven, cook 20 minutes uncovered
3. Meanwhile, in small saucepan, combine FOOD LION APPLE CIDER VINEGAR, FOOD LION cinnamon, star of anise, and ginger. Heat to boiling on high. Boil 15 minutes or until reduced by half stirring occasionally. Discarding solids brush cider mixture all over the chops.
4. Roast chops another 30 minutes or until cooked thoroughly (145 degrees). Brush cider mixture half way through cooking (15 minutes).
Serve chops with apple mixture garnish with parsley.
Serves 6