the review: cider braised pork chops

If you checked the menu plan for the week, you’ll notice that tonight’s pork chops were supposed to be served with a lovely beet salad. Surprise! We went with Brussels sprouts instead. Isn’t it funny that my three year-olds like Brussels sprouts? I’m not complaining. You may have also noticed that we were supposed to eat this meal on Monday, not Tuesday. Thanks to an impromptu date night on Monday night (again, not complaining), we are a day behind. We’ll be delaying a bit, maybe skipping something, and probably seeing that beet salad later in the week.

Let’s move on to the main event. This pork chop recipe was both simple and quick to prepare. I’d estimate that we went from fridge to table in under an hour.

And that includes the part where I over cooked the pork chops. Note to self: your meat will keep cooking in that five minutes where you make the sauce. Take it off after 10 minutes so you don’t end up eating leather. Also, skip the part where you are told to cook condensed milk on high. I’m pretty sure this curdled the milk.

Seriously. Doesn't that look gross? I couldn’t bring myself to serve the sauce with what looked like cottage cheese in it. Needless to say, my pork chops were very dry.

Despite my cooking errors, the flavors in this dish are good. I would make it again. I skipped things like peeling the apples, and sliced them quite a bit thinner than into eighths (that’s a large slice to cook in 10 minutes). I’m still not sure where I went wrong on the condensed milk, but I think cooking this on a lower heat would help. Yep, I’ll make this again. And next time, I’ll try not to overcook the chops. Good luck to you. Let me know how it goes.