Instructions

1. Remove the pork chops from the package and pat dry with a paper towel. Allow the pork chops to rest at room temperature for 30 minutes to ensure even cooking.

2. Add spices and seasonings to a bowl and mix well with a whisk. Coat the meat on both sides with the seasonings and set aside. Some spices to coat the to consider include salt, ground black pepper, paprika, sage, thyme, dry mustard, rosemary, garlic powder, onion powder and cayenne pepper.

3. Heat a tablespoon or two of oil in a large skillet on medium-high heat. Once the oil begins to shimmer and wisps of smoke can be seen on the surface, add the pork chops one at a time, laying them away from you to avoid hot oil spatters.

4. Sear the pork chops on one side until a crust forms and the meat pulls away easily from the pan, which will take around five minutes. Use tongs to flip the pork chops and sear the meat on the other side for another five minutes. Remove the pork chops and set aside.

5. Add another tablespoon of oil to the skillet, then add any aromatics such as sliced onions and slivered garlic to skillet. To thicken the cooking mixture, coat the onions with a small amount of flour before sauteing. Saute for five minutes until soft.

6. Add enough apple cider to fill the pan enough to cover the pork chops when the meat has been added back to the skillet. Add the pork chops, and add additional apple cider as needed. Cover the skillet with a lid and simmer for about an hour and a half to two hours, depending on the thickness of the pork chops.

7. Allow the meat to rest for five minutes or so to allow for carryover cooking and to allow the juices to redistribute evenly in the meat.