Tonight I was a little homesick-- in light of the College World Series going on in my hometown Omaha, I made one of my childhood favorites. Since I can't actually be at home hanging with my family-- it might as well taste like I am. When I was a little girl, my favorite dinner was pork chops and applesauce. My lovely mother used to make my favorite "chop chops" by frying breaded pork and some classic kid friendly Mott's applesauce cups. This is my adult-friendly, all grown up version. (Don't worry mom, I still love yours!)
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Apple cider pork, served with roasted brussel sprouts. |
I served roasted brussel sprouts with my pork tonight-- simply sprinkle salt, pepper, and olive oil over halved brussel sprouts, and roast for 10-12 minutes in a 400 degree oven.
I've made this recipe a few times, and I don't even remember where I found it, but tonight I just played in by ear. Heat up a few tablespoons of extra virgin olive oil over low-med heat in a large saucepan... place roughly-chopped large cuts of shallots (or onion), and thinly sliced Honeycrisp or Grannysmith apples until golden and soft. Generously season pork with salt and pepper and add to saucepan.
Let pork become caramelized on the outside, and then add in about a cup of cider and a splash of unfiltered wheat beer. My favorite cider to use is from a local cider mill in Louisberg, KS-- the Louisberg Cider Mill. Luckily I can find this in my local Hen House year round-- and buying local is always a plus. Let the cider pick up all the golden pieces of onion and apple stuck to the pan. Add in a few pinches of flour and stir while thickening for a five minutes. Or, until your vegetable is done, in my case :) In the last minute or two I added in a few sprigs of thyme from the garden- aka my deck.
Enjoy!
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