Pork Chops Braised with Cider Vinegar

Lisa Pan's mother, who grew up in Shanghai, taught her this flavorful treatment for pork chops.

Yield: Makes 4 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 476
  • Calories from fat: 55%
  • Protein: 41g
  • Fat: 29g
  • Saturated fat: 9.2g
  • Carbohydrate: 12g
  • Fiber: 1.1g
  • Sodium: 384mg
  • Cholesterol: 133mg


  • 1 tablespoon salad oil
  • 4 center-cut loin pork chops (about 1 in. thick; about 7 oz. each)
  • 1 red onion (about 10 oz.), peeled, halved, and thinly slivered lengthwise
  • 2 cloves garlic, minced
  • 1/4 cup apple cider vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • Salt and pepper


  1. 1. Pour oil into a 10- to 12-inch nonstick frying pan over medium-high heat. When hot, add pork chops and cook, turning once, until browned on both sides, about 4 minutes total. Transfer to a plate. Add onion and garlic to pan. Stir frequently until onion is limp, about 5 minutes.
  2. 2. Stir in vinegar, soy sauce, and honey, and return pork chops to pan. Reduce heat, cover, and simmer until pork chops are barely pink in the center (cut to test), 3 to 5 more minutes.
  3. 3. Place each pork chop on a plate and top equally with onion mixture. Add salt and pepper to taste.
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