Cider-Braised Pork Chops
In this recipe, patting the chops dry before adding them to the heated Dutch oven helped them develop a flavorful crust. Apple cider lent a sweet tartness to the braising mixture and sauce, while a bit of fresh thyme provided a heady herbal component. Jarred apple butter added tons of flavor, and its natural pectin gave the sauce a thick, glossy consistency.
ohmygawd
American’s Test Kitchen has a Tumblr? Thank you god/dess of cooking! And loooove the specific instructions (dry that meat before you toss it on a hot pan*.) It’s the very little details that make good food sublime. * And DO heat the pan well before you cook anything.
