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- 18
- January
- 2009
Apple-y Braised Pork Chops
Hey, look! It's a savory recipe for real food!
This was inspired by a recipe for Cider-Braised Pork Chops in the October/November of Cook's Country Magazine. My version is a bit simpler and, I think, tastier. If you don't have a dutch oven, a heavy saucepan with tight-fitting lid works too. Or, try this in your crock pot and report back.
Ingredients:
| apple, not too starchy | 1 | peeled and shredded |
|---|---|---|
| medium yellow onion | ½ | thinly sliced |
| garlic | 3 cloves | minced |
| chicken stock | enough to cover the lot, maybe 3 cups | |
| thyme | 2 pinches | |
| salt | 2 pinches | |
| black pepper | to taste | |
| apple cider vinegar | 1 teaspoon | |
| boneless pork chops | 3 | other cuts would work fine too |
Procedure
- Preheat oven to 300º F.
- Rinse meat and pat dry. Heat a little bit of vegetable oil in a dutch oven (or oven-safe saucepan) over medium heat.
- Brown the meat on both sides, then add onion, apple, garlic, salt, pepper, thyme, and vinegar. Add chicken stock to cover.
- Cover the pot and bring to a boil, then reduce to a simmer and place in the oven.
- Cook until meat is very, very tender, about 1½ hours.
- To serve, spoon delicious apple-and-onion sauce over pork chops, possibly alongside buttered egg noodles and steamed green beans.
