Pork Loin Rib Chops

Pork Loin Rib Chops

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  • 1 tablespoon canola oil
  • 1 yellow onion, sliced very thin
  • 4 bone-in pork loin rib chops
  • Salt and pepper, to taste
  • 1 cup hard cider (see note)
  • 1/2 teaspoon dried thyme
  • 2 to 3 apples (about 1 pound) - peeled, cored and thinly sliced
  • 1 tablespoon butter
  • 4 fresh sage leaves, sliced thin
  • Buttered noodles or mashed potatoes, for serving (optional)


Heat a large saucepan over medium-high heat and add oil. Add onions and cook, stirring occasionally, until edges are deep brown, about 8 minutes. While they cook, season both sides of each pork chop generously with salt and pepper.

Push onions to the sides of the pan and add chops. Let sit without moving for 5 minutes, until nicely seared. Using tongs, flip each chop and cook for an additional 3 to 5 minutes, until an instant-read thermometer reads 145°F when inserted into the center of a chop. Remove chops from the pan and tent loosely with foil.

Lower the heat to medium and add cider to the pan; scrape the browned bits from the bottom. Add thyme and apples and mix onions back into the middle of the pan. Cover and let cook for 5 minutes, and then stir in butter and sage. Return chops to the pan just briefly before serving.

Serve each chop with a side of buttered noodles or mashed potatoes, with a generous dollop of apple-onion mixture on top.

Special notes:

If you prefer to cook without alcohol, fresh apple cider may make this dish too sweet. Use a mix of half apple cider and half chicken broth.

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