1 large onion, thinly sliced
1.5 pounds potatoes, peeled and thinly sliced
2 cups Fly Creek Cider Mill Cider
2 thick (1-inch) pork chops
1/3 cup parsley, chopped
3 sprigs rosemary
Recipe Yield: Serves 4
- One-Pot Pork with Apple Cider & PotatoesServes 4
- Preheat oven to 400 degrees F. In a 5-quart Dutch oven, arrange half the onions in an even layer. Top with half the potatoes, arranging in an even layer; season lightly with salt and pepper. Repeat with the remaining onions and potatoes; season. Pour in the cider.
- Season the pork chops and place on top of the potatoes and onions in a single layer. Top with the parsley and rosemary sprigs.
- Bake, uncovered, until the potatoes are tender, about 45 minutes. Slice the pork chops and serve with the potatoes and onions.