Pork Chops with Cider and Onion

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Makes: 4  servings
Serving size: 1 serving without fettuccine Prep 10 mins Cook 27 mins Stand 2 mins


  • 1 tablespoon  plus 2 teaspoons butter or margarine, divided
  • 1 3/4pound  medium Spanish onion, thinly sliced
  • 1 teaspoon  salt, divided
  • 1/2 cup  chicken broth
  • 1/4 cup  cider vinegar
  • 1 tablespoon  firmly packed brown sugar
  • 1 tablespoon  whole-grain mustard
  • 4 rib pork chops, about 1 inch thick (2-1/2 lbs.)
  • 1/4 teaspoon  freshly ground pepper
  • 1 tablespoon  olive oil
  • Fettuccine (optional)


1. Heat 1 tablespoon butter in 12-inch nonstick skillet over medium-high heat for an electric stovetop (medium heat for gas). Add onion; cover and cook 10 to 12 minutes, until golden, stirring once. Sprinkle onion with 1/2 teaspoon salt; cook 3 to 4 minutes more, until caramelized. Add broth, vinegar, brown sugar and mustard; bring to boil. Reduce heat slightly and cook 3 minutes. Transfer to bowl; wipe out skillet with paper towels.

2. Sprinkle chops with remaining 1/2 teaspoon salt and pepper. Heat oil in same skillet 1 to 2 minutes over medium-high heat. Add pork and brown 1 minute per side. Cover and cook 5 minutes, then turn chops and cook 5 to 6 minutes more, until an instant-read thermometer inserted 1-1/2 inches deep into side of each chop registers 160 degree F. Spoon onion sauce over pork; cover and cook 1 minute. Dot onion with remaining 2 teaspoons butter. Remove skillet from heat; cover and let stand 2 minutes. Transfer chops to a serving platter. Serve with fettuccine, if desired. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)515,
  • Fat, total(g)34,
  • chol.(mg)124,
  • sat. fat(g)12,
  • carb.(g)12,
  • fiber(g)1,
  • pro.(g)39,
  • sodium(mg)893,
  • Percent Daily Values are based on a 2,000 calorie diet
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