Pork Chops Braised with Cider Vinegar
Pork Chops Braised with Cider Vinegar requires approximately 45 minutes from start to finish. This main course has 260 calories, 30g of protein, and 9g of fat per serving. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of onion, garlic, salad oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free and dairy free diet.
Instructions
Pour oil into a 10- to 12-inch nonstick frying pan over medium-high heat. When hot, add pork chops and cook, turning once, until browned on both sides, about 4 minutes total.
Add onion and garlic to pan. Stir frequently until onion is limp, about 5 minutes.
Stir in vinegar, soy sauce, and honey, and return pork chops to pan. Reduce heat, cover, and simmer until pork chops are barely pink in the center (cut to test), 3 to 5 more minutes.
Place each pork chop on a plate and top equally with onion mixture.
Add salt and pepper to taste.
Recommended wine: Chardonnay, Pinot Noir, Riesling
Pork Chops on the menu? Try pairing with Chardonnay, Pinot Noir, and Riesling. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. The La Crema Russian River Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.
La Crema Russian River Chardonnay
On the nose are citrus tones, with green apple, pineapple and floral aromas accentuated by caramel and hazelnut traces. The bright fruit and crisp acidity typical of the Russian River appellation are apparent in the mouth, with lemon-lime components and concentrated pear notes, offset by a lingering apple and spice finish.