Smothered Pork Chops with Cider and Apples

6 comments

Appears in Cook's Illustrated November/December 2002, America's Test Kitchen TV

Skip the condensed soup and thick-cut chops for deep flavor and tender meat.

SERVES4

TIME1½ hours

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. ...

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