Saturday, November 14, 2009

Smothered Pork Chops with Apple Cider, Onions and Mushrooms

 
Comfort Food

Rather than give the exact recipe (which would be hard because I didn't measure much) I'll just go through what I did and you can follow or vary as you like.
  • Brown 4 pork chops in a large cast iron skillet. Remove and set aside.
  • Add 2 sliced yellow onions (axial cuts) to pan and drop heat to low. Cook onions and scrape up any browned bits from bottom of pan. You want the onions well browned but don't rush it.
  • 30 seconds before you are happy with the onions add 2 cloves minced garlic
  • after garlic cooks for a half minute add 2 TBsp flour to onion mix and continue cooking over low. You may need to add some oil if the flour looks too dry. This is your roux. When the flour has cooked for a few minutes and has turned to a peanut butter shade remove the onion/garlic/roux.
  • sautee 1/4 pound sliced mushrooms until done to your preference
  • add onion mix back to skillet and add 4 fresh sage leaves, some dried thyme and some cayenne or other chile + salt and pepper.
  • Put pork chops on top of veggies. Add 1 cup apple cider and 1/2 cup chicken stock.
  • Cook at 350 degrees until pork is cooked (25 - 35 minutes)
  • Pull the chops from the pan and reduce the sauce on top of the stove if you want it to be more gravy like (I reduced it but not to gravy consistency) adjust seasoning.
 If you aren't fond of apples omit the cider or vary the proportions. Please don't use some disgusting filtered apple juice.
    This cries out for mashed potatoes as a base.

    6 comments:

    Andrew said...

    Looks delicious, hope a recipe pops up soon.

    Half Assed Kitchen said...

    Mmm, I love this combo.

    Zia said...

    That looks wonderful... I second the motion for a recipe!

    R. Mansfield said...

    That looks pretty good for just "winging it"!

    Hey, Greg, did you get the email I sent you a couple of weeks ago? I sent it to your gmail account.

    Chilebrown said...

    Pork Chops Rule!

    Hey, I have a new black iron question for you. I am going to ask Santa for a dutch oven with legs for competition. Cabels's is half the price of Lodge. Your recommendation?

    Greg said...

    I think Camp Dutch Ovens are what Lodge does best. The ones they make today are better than the old ones from Griswold and Wagner and BSR (and my preference for old cast iron is pretty evident).

    Cabelas are a lot rougher and cruder if you ask me.