APPLE CINNAMON PORK CHOPS
Pork chops and apple sauce are such a long-standing, well-known pair that it just makes sense to bring these raw ingredients together in a slow cooker. Jazzing it up with cinnamon, cloves and a kick of vinegar delivers a wonderful depth of flavor to an old classic.
- Salt and pepper
- 6 pork chops, on the bone
- 3 Tbsp olive oil
- 1 yellow onion, diced
- 2 apples (Gala, Jazz…any variety with a sweet and tart flavor), chopped
- 2 cloves garlic, minced
- 1 Tbsp cinnamon
- ½ tsp ground cloves
- 1 tsp dried sage
- ¼ cup apple cider vinegar
- 2 cups beef stock
- 1 Tbsp palm sugar (can also use brown sugar or honey)
- 2 Tbsp raisins
Salt and pepper your pork chops on all sides.
Heat a 2 ½ to 3 quart, pot on medium-high, add 2 Tbsp olive oil and brown the pork on all sides (about 1 ½ min per side). Remove pork from pan and set aside.
Add remaining 1 Tbsp olive oil and onions, and sauté for 5 minutes, until soft and golden.
Add the apples, garlic, cinnamon, cloves and sage, mix well and immediately add the cider and a bit of stock to deglaze the pan, loosening any of the browned bits from the bottom.
Add the rest of the stock, sugar and raisins, and bring to a gentle boil for 5 minutes to get the heat through the entire pot.
Reduce heat to medium-low, add the browned pork chops back to the pot, cover and simmer for 5 minutes.
Place the lidded pot into your Wonderbag and seal for 4-5 hours.
To Serve: Place pork chops on individual plates, top with apples and onion mixture as desired. A salad of red cabbage and carrots provides a nice fresh crunch to the meal, and compliments the flavor. Crusty bread is great for sopping up the juices, or serve over rice or grain of choice.
Tips: The reason I add the pork chops back to the pot after bringing everything to the boil has to do with making sure the internal temperature of the pork doesn’t rise above 145 degrees, else the meat can become a bit tough.