Active Time

　　15 min

　　Total Time

　　35 min

　　Cider made from fresh apples creates a full-bodied glaze for these tender chops.

　　

Ingredients

Makes 4 servings

　　4 (1-inch-thick) bone-in smoked pork chops

　　1 tablespoon vegetable oil

　　1 tablespoon unsalted butter

　　1 large onion, halved lengthwise, then thinly sliced crosswise

　　1 teaspoon sugar

　　1/4 teaspoon salt

　　2 cups unfiltered apple cider

　　2 tablespoons cider vinegar

　　

Step 1

Put oven rack in middle position and preheat oven to 350°F.

　　

Step 2

Pat chops dry. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chops in 2 batches on one side only, 3 to 4 minutes per batch. Transfer chops, browned sides up, to a large shallow baking pan, reserving skillet. Bake chops until heated through, about 20 minutes.

　　

Step 3

While chops bake, melt butter in skillet over moderate heat until foam subsides, then cook onion with sugar and salt, scraping up brown bits and stirring occasionally with a wooden spoon, until onion is softened, 8 to 10 minutes.

　　

Step 4

Add cider and vinegar and boil mixture, stirring occasionally, until onions are tender and liquid is reduced to a glaze, about 10 minutes more. Serve chops with glaze.