A CookBook Recipes & Other Stuff or How to Keep the Kids from Developing Beriberi After They've Moved Away From Home

Monday, October 05, 2015

Pork Chops and Apples

These are my new version of something I've been making for years - no one likes these but me - but that's ok ,,, I gave Grandma some and she said she liked them but as she microwaved them for like 5 minutes they were prolly like shoe leather (she won't be getting them again).

I added some thyme and pepper - and they needed salt, but I added that at the table.

11/4/15: As the apples mostly fall apart after such long cooking, I cooked an extra sliced apple or two in some butter to serve with the pork.

From NYT

  • 3 tablespoons vegetable oil, more as needed
  • 3 onions, cut in two and then into thin half-moons
  • 8 ounces sliced bacon, cut crosswise into 1/2-inch strips
  •  cup flour
  • 1 teaspoon apple pie spice
  • 6 boneless pork loin chops (each weighing 6 to 8 ounces)
  • 3 medium or 2 large Granny Smith apples
  • 2 cups sharp, pressed apple cider


  1. Heat oven to 325 degrees. In a large skillet (I used one dutch oven for everything), heat 3 tablespoons oil and add onions. Saute until soft, about 10 minutes. Transfer to a bowl. Add bacon to pan and saute until fat is rendered and bacon begins to brown, about 3 minutes. Using a slotted spoon, remove bacon, leaving behind as much fat as possible. Add bacon to onions and set aside.
  2. In a freezer bag, mix together flour and apple pie spice. Add 3 chops, seal and shake until chops are coated. Shake off excess flour and place chops on a plate. Flour remaining 3 chops and add to plate; reserve spiced flour. Return skillet to medium heat. Add chops 3 at a time, searing on both sides then transferring to a plate; reserve oily skillet.
  3. Peel, core and cut the apples in two. Slice each half into thin wedges. In an ovenproof pot (preferably glazed ceramic) 8 inches in diameter and 5 inches deep, layer ingredients compactly as follows: a layer of onions and bacon, 3 chops, a layer of apple slices, some more onions and bacon, the final 3 chops, a layer of apple slices, remaining onions and bacon, and a final layer of apples.
  4. Add spiced flour to oily skillet. If pan is dry, add a small amount of oil. Place pan over medium-low heat and whisk flour into oil to make a smooth paste. Slowly add apple cider, whisking until smooth. Bring mixture to a boil, then pour into pot, letting it filter slowly to bottom.
  5. Cover pot with a lid or waxed paper and foil. Place on a baking sheet. Bake until chops are tender and apples are very soft, about 3 hours. Serve hot.