Smothered Pork Chops with Cider and Apples
Appears in Cook's Illustrated November/December 2002
WHY THIS RECIPE WORKS
To perfect our smothered pork chop recipe, we determined that bone-in, rib-end pork chops were the most juicy and flavorful. Further, we found that thin, 1/2-inch chops picked up more flavor than thick chops and didn't overwhelm the gravy. ...