Move the pork chops to the side of the grill where there is no flame and cook over the indirect heat, uncovered, for about 10 minutes, until the meat is firm to the touch.

4 bone-in pork chops, about 1 inch thick 2 tablespoons olive oil Salt and pepper to taste 2 apples, peeled, cored, and diced 1/2 cup apple cider or apple juice 1/4 cup brown sugar 2 tablespoons ...

Add rosemary, thyme, and apple cider and bring to a simmer. Return pork chops to skillet and simmer until cider is almost completely reduced and a thermometer inserted in the thickest part of the ...

1/2 cup apple cider 1/2 cup chicken stock 1 tablespoon Dijon mustard 1 teaspoons chopped fresh sage salt and pepper to taste. Directions: In a large skillet heat 1 tablespoon of butter and 1 ...

From there, the pork chops just need to gently cook through in this tangy, rich mixture. A splash of cognac (or apple cider vinegar, for a different yet equally delicious finish) rounds out the sauce.

Sear the stuffed pork chops for 2-3 minutes per side until golden brown. 5) Bake the Pork Chops: Add the chicken broth to the skillet, then transfer the skillet to the preheated oven.

Cook the Pork: Place the pork shoulder in a slow cooker. Add the apple cider, brown sugar, and sliced onion. Cover and cook on low for 8 hours, or until the pork is tender and easily pulls apart.

1 cup apple butter, divided use 3 tablespoons all-purpose flour 1 onion, peeled, halved through root end 4 garlic cloves, smashed, peeled 3 sprigs fresh thyme 1 tablespoon cider vinegar 1/4 cup ...

The next day, start a fire with 10 pounds of charcoal. Remove the pork from the bag and pat it dry. Skewer the pork on the spit and secure it tightly.