Ree Drummond’s Apple Cider Pork Chops | The Pioneer Woman | Food Network

Ree’s Apple Cider Pork Chops are the perfect weeknight dish to enjoy for two! This is a versatile recipe, so you can switch up ingredients according to what’s in your fridge and pantry.
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

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Apple Cider Pork Chops
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 35 min
Active: 35 min
Yield: 2 servings

Ingredients

4 breakfast pork chops
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour
1 tablespoon BBQ rub
2 tablespoons olive oil
4 tablespoons salted butter
1 cup halved baby potatoes
1 small red onion, thick sliced
3 cloves garlic, sliced
2 tablespoons chopped fresh rosemary
1 cup apple cider
3/4 cup chicken stock
1 tablespoon balsamic glaze
1 cup packed spinach
1/4 cup heavy cream
2 tablespoons chopped fresh parsley

Directions

Sprinkle the breakfast pork chops with salt and pepper. Combine the flour and BBQ rub in a shallow dish.

Heat the olive oil and 2 tablespoons butter in a large skillet over medium-high heat.

Dredge the pork chops in the flour mixture, then add them to the skillet. Cook the first side until well browned, 2 minutes. Flip and brown the other side, an additional 2 minutes. Remove from the skillet and set aside.

Add the remaining 2 tablespoons butter to the skillet with the potatoes, cut sides down. Scatter the onions, garlic and rosemary over the skillet and cook, undisturbed, until the potatoes are deep golden, 2 to 4 minutes. Shake the skillet, releasing the potatoes, then stir. Deglaze the skillet with the apple cider, scraping the skillet. Add the chicken stock and balsamic glaze and bring to a boil. Cook until the sauce has reduced by about half and the potatoes are tender, 3 to 4 minutes.

Remove from the heat and stir in the spinach and cream. Taste and adjust the seasoning as needed. Add the pork chops back to the skillet, then garnish with the parsley and serve.

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Ree Drummond’s Apple Cider Pork Chops | The Pioneer Woman | Food Network

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