Apple Cider Braised Pork Chops

What a nice fall meal! Apple cider braised pork chops, Alex Hitz's pumpkin flan and and French green beans with shallot.  I went to bed thinking, "I should post this, it was really good".  I had done a little research because I had some apple cider on hand from another recipe test and came up with a fairly simple dish that put all those essential fall ingredients on the plate.  That's the beauty of the seasonal change.  I always think I'm going to miss those summer vegetables and fruits and then the next wave of savory and sweet inspiration knocks on my door with the cooling temperatures and falling leaves. I really feel sorry for those in static climates.  I asked a tour guide in Alaska what they ate for Thanksgiving - salmon.  Guess what they ate for Christmas, New Years, Easter, and 4th of July, etc.  Four seasons is something to be thankful for.

4, 1 inch, bone in pork chops
1/2 cup all purpose flour
1 tsp salt
1/2 tsp pepper
1/2 tsp paprika
1/2 tsp garlic powder
2 tbls canola oil
1 cup sweet onion  in rings
1 tbls minced garlic
1 tsp minced thyme
 1 1/2 cups apple cider
1 apple, peeled, cored and sliced into chunks

Preheat the oven to 300 degrees.  Mix the flour, salt, pepper, paprika, and garlic powder on a plate. Heat the oil over medium heat in a heavy brassier or large skillet.  Dredge the pork chops in the flour mixture and shake off the excess, then brown in the skillet on both sides, about 4 minutes per side.  Remove to a plate.  Add the onion, separated into rings and saute until limp.  Add the garlic and saute 30 seconds (do not let the garlic brown), add the thyme and cook 30 more seconds.  Add the apple cider and deglaze the pan.  Return the chops to the pan and add the chopped apple.  Heat to a simmer, then cover and cook in a 300 degree oven for 1 hour and 30 mins.

Remove the chops to a plate and tent with foil. Mash the cooked apple with a fork and reduce in the remaining juices and vegetables in the pan by half. Pour over the chops and serve immediately.