Last Monday I posted the dinner menu I had planned for the week. I made four out of five recipes; the Mediterranean pizza got left by the wayside for now but I hope to revisit it soon. Below is my favorite recipe from the week.
Smothered Pork Chops and Sautéed Apples
Oh.my.God. These pork chops were out of this world! I’m not a big pork chop fan, I find them to be either incredibly dry or caked in crap Shake n Bake but when I saw this recipe I knew I had to give it a try; the recipe calls for bacon! I’ll definitely be making these again (and possibly again). The sauce was delicious…I may have eaten a spoonful of it as I was cleaning up.
Don’t let the fact that most of the cooking is done in the slow cooker, it still requires about 30 minutes worth of “prep” work before they go into the slow cooker but it’s worth it. You could use leftover bacon from breakfast to help cut down on your prep time.
The apples I threw together right before I plated dinner. I had two Granny Smiths and a Gala apple that were getting rid to turn. You can use just about any apples you like.
4 bone-in pork chops (about an 1 inch – 1 ½ thick)
5 slices of bacon
2 medium yellow onions, sliced
3 cloves of garlic, minced
3 cups of chicken broth
1 tsp thyme
4 tbsp brown sugar
1 tbsp soy sauce (I used A-1 as a substitute)
1 tbsp cornstarch
1 tbsp butter
3 apples, cored and sliced into ¾ inch slices
½ cup of water
1 tsp cinnamon
1 tsp nutmeg
Salt and pepper
Parsley for garnish
Pork Chops: In a large skillet, cook bacon. Transfer to paper towel lined plate to drain. Leave two tablespoons of drippings in pan (if you don’t have enough supplement with canola or vegetable oil). Heat drippings over medium high heat. Season pork chops with salt and pepper. Cook pork chops just until they are golden brown on each side. Transfer to slow cooker.
Add onions to skillet. Stir frequently to coat onions in drippings and prevent burning; cook for 5-7 minutes until pale golden brown. Add garlic and thyme and cook for another 2 minutes. Add 1 tbsp of brown sugar and ¼ cup of water. Stir and scrape brown bits off bottom of skillet. Let simmer for 1 to 2 minutes or until thickened slightly. Transfer mixture into slow cooker on top of pork chops.
Add broth, soy sauce (or A-1) and 1 tbsp of brown sugar to skillet. Bring to a boil and then simmer for 2 minutes. Pour sauce over pork chops and onions in slow cooker. Cook pork chops on low 4-6 hours.
After chops are done cooking, transfer to a large serving platter. Strain liquid from slow cooker into a small saucepan, reserving the solids. Puree the solids with 1 cup of the liquid; add back to saucepan. Bring liquid to a boil and then reduce to a simmer. Mix cornstarch and ¼ cup of liquid from saucepan in a separate dish or cup; add back to saucepan and continue to simmer for 3-5 minutes. Once sauce reaches your desired consistency pour over pork chops. Chop bacon slices. Top pork chops with bacon and parsley.
Sautéed Apples: In a shallow skillet, heat butter over medium high heat. Once melted add apple slices and cook 5-7 minutes until just tender. Add 3 tbsp brown sugar, ¼ cup of water, cinnamon and nutmeg. Mix until brown sugar is dissolved. Simmer until sauce thickens, about 3-5 minutes. Serve hot.