Season pork chops all over with paprika, salt, and pepper. In a large skillet, heat oil over medium heat. Add pork chops and cook, turning halfway through, until golden, about 3 minutes per side ...

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.

5. For the sauce: Whisk together the cider vinegar, apple cider, brown sugar, cinnamon and cloves in a bowl. 6. Return the skillet to the stove top, over medium heat; add the butter and diced apples.

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.

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 ...

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 ...

2. Whisk apple cider, 1/2 cup apple butter, and flour together in slow cooker. Add onion, garlic and thyme sprigs. Place pork fat side down in slow cooker.