Here’s a recipe I like making with lean pork chops and beer! It’s relatively quick and only has a few ingredients. My former roommate in London ripped this out of a magazine and I made it for us all the time.

Don’t forget to peel the apples or they’ll be difficult to eat. The skins don’t soften as much as the apple “meat” does during the cooking.

A dry imported hard cider adds depth to this five-ingredient dish of caramelized apples and pork chops. Serves 2.

2 bone-in pork chops, patted dry and seasoned with salt and pepper 
1 can Strongbow cider or similar beer
2 small apples or 1 large one, peeled, cored and cut into thick wedges 
Olive oil 
Fresh sage leaves, salt & pepper

Heat a generous glug of oil in large Dutch oven or deep frying pan over medium-high heat. Brown pork chops in two batches and transfer to a plate – don’t cook all the way through, just enough to get a good color on all sides. Drain all but a tbsp. of the fat, then add apples to the pan. Sauté for 30 seconds over medium heat, then add enough cider to almost cover (and drink the rest!). Add pork chops back to the pan and braise until fully cooked. Remove chops and apples and plate. Over high heat, reduce the sauce until its volume is halved, boiling for several minutes to kill any bacteria. Strain and spoon sauce over the chops. Garnish with fresh sage.

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  1. navel-gazer posted this