Pork Chop Braised In Madeira & Cider
Description
This elegant yet approachable dish elevates humble pork chops with the deep, nutty sweetness of Madeira wine and the bright acidity of dry cider. The braising method ensures the meat becomes incredibly tender, falling off the bone, while the sauce reduces into a glossy, flavorful glaze. Perfect for a cozy weeknight dinner that feels special or a modest weekend treat, it pairs beautifully with mashed potatoes or crusty bread to soak up every drop of the sauce. The combination of caramelized pork and complex wine notes creates a comforting, restaurant-quality meal with minimal effort.Ingredients
Directions
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Pat the pork chop dry with paper towels and season generously with salt and pepper.
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Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
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Add the pork chop to the skillet and sear for 3-4 minutes on each side until golden brown and crusty.
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Pour in the Madeira wine and dry cider, scraping up any browned bits from the bottom of the pan.
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Reduce heat to low, cover the skillet, and braise for 15-20 minutes until the pork is tender and cooked through.
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Remove the lid and increase heat to medium-high to reduce the sauce until it thickens and coats the back of a spoon.
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Return the pork chop to the pan briefly to coat in the sauce, then serve immediately.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 82.6kcal
- % Daily Value *
- Total Fat 6.0g10%
- Saturated Fat 1.6g8%
- Cholesterol 20.0mg7%
- Sodium 15.5mg1%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 6.8g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
pork, chops, braised, madeira, cider, wine, pan sauce, comfort food, dinner, easy, meat, gluten free
