Apple Cider Braised Pork

As we progress deeper into the glory that is Autumn, we find ourselves in the midst of apple season. As far as apple pairings go (non-dessert pairings that is), you really can’t beat pork. So, we’re combining the two and braising pork loin chops in an apple cider and cream base before adding caramelized apple and onion slices to the party to finish everything off! While this recipe relies on a cast iron Dutch oven, fear not if you don’t have one. You can use any oven safe pan with a tight fitting lid (or make your own lid by carefully covering tightly with foil before the oven step).

We served our pork over quinoa, and we Roasted some Brussels Sprouts as our side dish (using nutmeg for seasoning to make my Mother-in-Law proud).

Time: 45 Minutes

Ingredients:

• Pork Loin Chops (We are using Boneless)
• An Apple (We are using Fuji)…Either peeled or with skin…your call
• An Onion
• Apple Cider
• Half and Half or Cream. Or go wild, and use goat milk!
• Seasonings. We are going with classic apple flavours like cinnamon and nutmeg.
• All Purpose Flour (you shouldn’t need more than a tablespoon)

Method:

• Preheat your oven to 350 degrees F, and put the lid of your Dutch oven in the oven to heat as well.
• Begin to heat your Dutch oven on the stove, and slice your onions and apples.
• When the pan is hot, melt some butter in it, and add your sliced onions and apples until they begin to caramelize (about 5-7 minutes). Half-way through the caramelization process, sprinkle in some cinnamon and nutmeg, and stir to combine. When your apples and onions have started to brown a tad, push them to the side walls of your pan.
• Place your pork in the pan to brown (about 1-2 minutes), flip, and brown the other side (another 1-2 minutes).
• Turn your heat off, and slowly pour in your apple cider. Add enough that it covers the bottom of the pan and about 1/4 of your pork. Then, add in a little cream/half and half.
• Place your hot lid atop your Dutch oven, and stash in the oven for about 30 minutes.
• Pull your Dutch oven out of your non-Dutch oven, and check the temperature of your meat with a thermometer…Once your meat is 165 degrees F, it’s done.
• Plate your meat, and top it off with your onions and (now softened) apples. Then, turn your attention to your sauce:
  • Place your pot on your stovetop again. Add a little more half and half/cream, and whisk in.
  • Turn the heat back on low, and whisk vigorously while sprinkling in a little flour (we used a tablespoon). Don’t stop whisking until everything is combined, and you have a non-chunky liquid.
  • Let sit for a moment to thicken.
  • Spoon over your pork and apples.
• Plate, devour, and enjoy!