I don't know about you guys, but over here in CT, we are having quite the Indian Summer.
The current forecast for the next three days is 80 degrees! The leaves are almost completely off the tree in my front yard, yet I had to take out my shorts again. In fact, as I type out this post, it is 8pm and I have both of my windows open. Something isn't right here. I feel like I am getting gyped out of the fall season. I can guarantee you that next week we will be in the 30s and boom it will be Winter.
I decided to accelerate my Fall cooking schedule, just in case we get thrusted into Winter, and make the most out of these warm days. All my basic girls gather round because this weekend I decided to make another #fall recipe. This weekend I made apple cider braised pork chops, which have become a recent staple in my home. It also helped that the normally overpriced apple cider was on sale at the grocery store. Warning, before pouring yourself a cup of delicious apple cider, make sure to read the sugar content because you may sporadically develop a cavity. Don't worry though...all that nasty sugar just cooks right out when you make these pork chops. It's kind of like making wine...right? ;)
Pork chops were a rarity in my house growing up. I associated the name pork chop more with Doug Funny's dog then the actual meat. Where my Doug fans at? My mom hated making them because they were tough and dry. To be honest, pork chops really can be tough and dry. I first was drawn to the pork chops because I saw an inordinate amount of meat packaged in the grocery store for $2.77. Not a doubt went threw my mind as I chucked those chops into the cart. My eyes are automatically drawn to the bright yellow stickers in the grocery store signifying a sale. I almost came home with marrow bones the other day because they were on sale. Probably not the best way to shop. Anyway, pork chops get a bad rap because, if properly, you can really make them tender, juicy, and delicious! I like this recipe because you don't have to me a meat master to complete it. By braising the pork chops, you allow them to develop a fall of the bone texture.
I'm a bit obsessed with the pork and apples combination and incorporating fruit into meaty dishes in general. It adds the perfect amount of natural sweetness to a dish that can balance out the heavy meat flavors. I recently came across this article on Well-Being Secrets that lists out a crazy benefits of apples. Turns out eating apples can help things like PMS and migraines so sign me up. I guess an apple a day really does keep the doctor away, am I right? Also can I please get an Apple Tree in my backyard asap?
I decided to accelerate my Fall cooking schedule, just in case we get thrusted into Winter, and make the most out of these warm days. All my basic girls gather round because this weekend I decided to make another #fall recipe. This weekend I made apple cider braised pork chops, which have become a recent staple in my home. It also helped that the normally overpriced apple cider was on sale at the grocery store. Warning, before pouring yourself a cup of delicious apple cider, make sure to read the sugar content because you may sporadically develop a cavity. Don't worry though...all that nasty sugar just cooks right out when you make these pork chops. It's kind of like making wine...right? ;)
Pork chops were a rarity in my house growing up. I associated the name pork chop more with Doug Funny's dog then the actual meat. Where my Doug fans at? My mom hated making them because they were tough and dry. To be honest, pork chops really can be tough and dry. I first was drawn to the pork chops because I saw an inordinate amount of meat packaged in the grocery store for $2.77. Not a doubt went threw my mind as I chucked those chops into the cart. My eyes are automatically drawn to the bright yellow stickers in the grocery store signifying a sale. I almost came home with marrow bones the other day because they were on sale. Probably not the best way to shop. Anyway, pork chops get a bad rap because, if properly, you can really make them tender, juicy, and delicious! I like this recipe because you don't have to me a meat master to complete it. By braising the pork chops, you allow them to develop a fall of the bone texture.
I'm a bit obsessed with the pork and apples combination and incorporating fruit into meaty dishes in general. It adds the perfect amount of natural sweetness to a dish that can balance out the heavy meat flavors. I recently came across this article on Well-Being Secrets that lists out a crazy benefits of apples. Turns out eating apples can help things like PMS and migraines so sign me up. I guess an apple a day really does keep the doctor away, am I right? Also can I please get an Apple Tree in my backyard asap?
Ingredients:
4 bone in pork chops (trimmed of any excess fat)
1/2 cup all-purpose flour
salt and pepper
3 cloves garlic
2 teaspoons oregano
2 tablespoons olive oil
3 tablespoons butter
1 medium sized white onion diced
2 apples peeled and diced
1 cup apple cider (feel free to use hard cider as well)
1/2 cup heavy cream or half and half
2 teaspoons dried or fresh sage
Take the pork chops out of the refrigerator and allow them to come to room temperature (15 - 30 minutes). Sprinkle pork chops with salt and pepper and dredge the chops in the flour. Melt butter in a large skillet and sear pork chops on both sides until they are browned (4 minutes each side). Remove the pork chops from the pan and place on a dish aside. Add olive oil to the pan and cook onions and garlic for 4 minutes add in apples, cider, sage, and the cream. Return the pork chops back to the pan and place the cover on the pan. Cook until the pork chops become tender (1 - 1/2 hours).
4 bone in pork chops (trimmed of any excess fat)
1/2 cup all-purpose flour
salt and pepper
3 cloves garlic
2 teaspoons oregano
2 tablespoons olive oil
3 tablespoons butter
1 medium sized white onion diced
2 apples peeled and diced
1 cup apple cider (feel free to use hard cider as well)
1/2 cup heavy cream or half and half
2 teaspoons dried or fresh sage
Take the pork chops out of the refrigerator and allow them to come to room temperature (15 - 30 minutes). Sprinkle pork chops with salt and pepper and dredge the chops in the flour. Melt butter in a large skillet and sear pork chops on both sides until they are browned (4 minutes each side). Remove the pork chops from the pan and place on a dish aside. Add olive oil to the pan and cook onions and garlic for 4 minutes add in apples, cider, sage, and the cream. Return the pork chops back to the pan and place the cover on the pan. Cook until the pork chops become tender (1 - 1/2 hours).
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