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Some people say that the holidays are the best time of the year. That may be, but I love the autumn, because there are so many tasty things to eat!
This recipe came in handy for me the other night. I made theis dish with some mashed sweet potatoes and roasted brussels sprouts. Delish!
- 2 tablespoons good-quality butter
- 2 tablespoons olive oil
- 4 thick-cut pork chops
- 1/2 yellow onion, thinly sliced
- 2 pears, peeled and sliced
- 2 apples, peeled and sliced
- Dash of cinnamon
- Dash of cardamom
- 1 bottle of dark beer
- 1/2 cup of water
In a deep saucepan, heat the butter and olive oil until the butter has melted. Then add the pork chops and dust them with a dash of salt and pepper. Sear the pork chops on high heat for 1–2 minutes per side, to get a good sear on the outside, and then turn the heat down. Continue to cook the chops until they are browned on both sides but not completely cooked.
Set the chops aside. With the oil/butter/pork fat left in the pan, sauté the onions, pears and apples over medium heat until golden. Add a dash of cinnamon, cardamom, salt and pepper.
Once the pears, apples and onions are browned, keep the heat on medium and add the beer. Then top the soupy mixture with the chops. Add 1/2 cup of water and cover the dish, turning the chops every few minutes to make sure that the meat is totally infused with the flavors.
After about 10-15 minutes, remove the pork, apples, pears and onions. Keep the heat on and allow the liquid mixture to reduce to a syrupy consistency.
Plate the chops and top with the pears, apples and onions and drizzle with the sweet reduction.
- 8 center cut pork chops
- 2 pounds sauerkraut, drained
- 1 large red apple, diced
- 1 onion, chopped
- 1 cup brown sugar
- 1 tablespoon caraway seeds
Preheat oven to 350 degrees F (175 degrees C).
Heat a large nonstick skillet over medium-high heat, and brown the pork chops on both sides, about 5 minutes per side. Place the chops into a 9x13-inch baking dish.
Mix the sauerkraut, apple, onion, brown sugar, and caraway seeds in a bowl until well combined, and spread the sauerkraut mixture over the pork chops. Cover the dish with aluminum foil.
Bake in the preheated oven until the pork is no longer pink inside, about 45 minutes. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).
Braised Pork Chops with Roasted Pears and Balsamic Reduction
This delicious meal of braised pork chops with roasted pears and balsamic reduction is out of this world! The pears are the perfect compliment to the pork. Your guests will love it!
- 1/2 C. The Olive Tap’s Pear White Balsamic or Honey Balsamic Vinegar
- 3 T. The Olive Tap’s Rosemary or Herbes de Provence Olive Oil
- 6 cloves garlic, peeled
- 1 T. the Olive Tap’s Herbes de Provence Olive Oil
- 4 center-cut pork rib chops, about 12 ounces
about 1 1/4″ thick
- 1 large red onion, cut into about 8 wedges
- 2 ripe, firm Bosc pears, peeled, cored and cut
into 8 wedges
- Salt and freshly ground pepper, to taste
- 1/4 C. The Olive Tap’s Lambrusco Wine Vinegar
- 1 T. honey
In a small saucepan, simmer the Balsamic Vinegar over low heat until reduced to about 1/4 cup. Set aside.
Preheat oven to 425 degrees F. Heat the olive oil in a large, heavy skillet with an oven proof handle over medium-high heat. Smash the garlic cloves and put them in the pan and scatter them over the oil and cook until browned, about 2 minutes. Season the chops with the Herbes de Provence Olive Oil, salt, and pepper and lay them in the pan. Cook until the underside is browned, about 6 minutes. If the garlic cloves become more than deep golden brown before the chops are fully browned, remove from heat and set aside. Turn the chops, tuck the onion wedges into the pan and continue cooking until the second sides of the chops are browned, about 6 minutes. Season with salt and pepper. About half way through browning the second side, tuck the pear wedges in between the chops.
Stir the Lambrusco Wine Vinegar and honey together in a small bowl until the honey is dissolved. Pour the wine vinegar/honey mixture into the skillet and bring to a rolling boil. Return the garlic cloves to the skillet if you have removed them. Place the skillet in the oven and roast until the onions and pears are tender and the juices from the pork are a rich, syrupy dark brown, about 30 minutes. Once or twice during roasting, turn the chops and redistribute the onions and pears. Handle the skillet carefully-it will be extremely hot.
Remove the skillet from the oven. Place a chop in the center of each warmed serving plate. Check the seasoning of the onion-pear mixture, adding salt and pepper if desired. Spoon the pears, onion and pan juices around the chops. Drizzle the Balsamic vinegar reduction over pork chops and pears. ENJOY!
An Olive Tap Recipe adaptation by Melanie, Long Grove, from Lidia’s Italy
- 4 loin pork chops (thick)
- 1 tablespoon butter
- Salt to taste
- Pepper to taste
- 2 Granny Smith apples (cored, peel left on, sliced into thin wedges)
- 1/2 teaspoon cinnamon (ground)
- 3 tablespoons brown sugar (packed)
- 1/4 cup apple juice (cider, apple brandy, or white wine)
Arrange the apple slices in a buttered 13x9 inch baking dish. Sprinkle with the cinnamon and brown sugar.
Melt the butter in a skillet over medium heat. Sprinkle the pork chops with salt and pepper, then brown on both sides in the butter. Transfer the pork chops to the prepared baking dish, arranging over the apples.
Add the apple juice, brandy, or wine to the hot pan swirl and scrape up any browned bits. Pour over the chops.
Cover the baking dish tightly with foil and bake for 35 to 45 minutes, or until pork chops register at least 145 F—the minimum safe temperature for pork—on an instant-read thermometer inserted into the thickest part of a pork chop. Serves 4.
Skillet Pork Chops with Apples Recipe
Blot the chops dry with a paper towel. Put a large skillet over medium-high heat and add the olive oil. When it's hot, add the chops, turn the heat to high, and sprinkle with salt and pepper. When they brown and release from the pan easily, turn the chops, season again, and cook this side the same way. The whole process should take about 2 minutes per side or 3 to 5 minutes total.
Reduce the heat to medium and add the wine—be careful here the wine may splatter a bit when it hits the hot oil—and the shallot and cook, turning the chops once or twice, until the wine is almost evaporated, 1 or 2 minutes. Transfer the chops to a plate and return the pan to the heat.
Add the apples and onion to the hot pan and stir until they start to stick, 1 or 2 minutes. Add the stock, stirring and scraping up any browned bits from the bottom of the pan. Return the chops to the pan, along with any juices accumulated on the plate. Bring the mixture to a boil, reduce the heat so it bubbles steadily, then cover.
Cook, stirring occasionally and turning the chops once or twice, until the chops are tender, 5 to 10 minutes add another 1/2 cup stock or water if the apples start to stick. When the chops are done, they will be firm to the touch, their juices will run just slightly pink, and when you cut into them the color will be rosy at first glance but turn pale within seconds. By this time the apples and onions will also be soft. Stir in the lemon juice and butter and taste and adjust the seasoning. Serve the chops with the sauce on top, garnished with the parsley.
From How to Cook Everything: The Basics (Wiley), by Mark Bittman.
Pork Stew Recipe: Beer Braised Pork with Apples and Root Vegetables
Pork chops and apple sauce were a staple at Sunday dinner when I was a kid. Seems like there is just something about those two flavours together that make me feel like I’m right back in the dining room in the house I grew up in.
I think the apple sauce was key, because my dad was not an excellent cook and the pork was always a little… um, tough. It’s probably why I love about apples so much. Or at least one of the reasons. Not only are they delicious on their own, they also saved countless Sunday dinners.
How do apples stay delicious all year long?
Here in Ontario, you can find apples that taste like they were picked yesterday, all year long. I’ve always wondered why that is. I mean, the apples get picked in the fall.
Last month I had the opportunity to visit Martins Packing Plant to learn more about what happens to apples between the tree and the grocery store. Now, I have to say, it’s pretty cool.
The apples are harvested in the fall at farms and orchards large and small, all across Ontario. While some of the small growers sell their apples at own family shops or local farmers markets during apple season, most have many more apples to sell than that. Therefore, they turn to packers like Martins to store, package and ship their product.
The Martin family
The Martin family has been farming since 1820, and has been in the apple business for almost 50 years. Hence this family run business in St. Jacobs may sound familiar. In addition, they make the popular Martin’s Apple Chips you see at grocery stores and coffee shops.
At Martin’s, the apples are stored in carefully controlled storage rooms until it’s time to pull them out and prepare them for sale. While process is technically automated, there are a number of people throughout the process doing manual checks to make sure the right apples end up in the right places.
What happens at Martin’s
An automated system makes it sound like things happen to the apples along the way, but in fact, there is very little processing at the plant. First, once they leave climate controlled storage, the apples are washed, buffed, sorted by size. Then they are manually checked for any major issues. Next, after washing, their natural protection is cleaned away, so they get a thin coat of wax, created to replace the naturally occurring wax that helps prevent spoilage. Lastly, they head down the line and are placed in the right boxes, bags or bins. After that, they are prepared for shipping.
Choosing the perfect apple
All the work that that happens at Martin’s packing plant and others like it across Ontario, ensures that choosing the perfect apple is easy. For this recipe, I chose Red Prince apples. Not only are they delicious, but they hold their shape when cooked. If you’re not sure what apple to choose, you can see all the Ontario varieties and uses here.
Pork Stew Recipe: Beer Braised Stew with Apples & Vegetables
This recipe takes all the things I loved about those Sunday dinners I mentioned, and fixes all the things that I didn’t. Um, like the leather-like pork chops. For instance, the pork in this stew melts in your mouth. Also, the Red Prince apple chunks fit perfectly with sweet root veggies. And then, the beer and cinnamon compliment each other perfectly. Which is fitting, considering how many compliments I’ve received on this dish. Seriously, I hope you enjoy it as much as my family does.
- 2 tablespoons canola oil
- Six 6-ounce boneless center-cut pork chops, trimmed of any fat
- 1 teaspoon Dijon mustard
- 1 tablespoon red-wine vinegar
- 2 tablespoons light-brown sugar
- 1 tablespoon Worcestershire or soy sauce
- 1 teaspoon garlic salt
- Sprigs fresh parsley, for garnish
Heat oil in a large heavy-bottomed skillet over medium-high heat. Brown pork chops on all sides, 2 to 3 minutes per side.
Meanwhile, in a medium bowl, stir together mustard, vinegar, sugar, Worcestershire sauce, and garlic salt with 1/3 cup water. Pour over pork chops. Reduce heat, cover, and cook until tender, about 1 hour.
Transfer pork to a serving platter. Raise heat to medium-high and cook sauce until thickened, about 5 minutes. Pour sauce over pork chops garnish with parsley and serve immediately.
Apple & Onion Beer Braised Pork Chops
A very special thanks to a friend of mine on Facebook for recommending this delicious recipe that screams Fall-time to me. I know, it’s technically still summer but we have been having cooler nights here in Redwood City, CA, that lend themselves to heartier fare. Since I’m on a comfort food kick right now these fit into that category just fine.
There’s bone-in pork chops, apples, onion, and beer. Through the wonders of braising this dish turns out incredibly flavorful and the meat is fall-apart tender. Don’t worry about the beer or whether that flavor will overpower everything else, it doesn’t. The beer flavor mellows out a lot, helps form a delicious gravy, and mixes in really well with the other flavors. The final taste profile is very much savory. Pair it will a yummy rice pilaf with veggies and you have a great meal!
Pork Roast With Apples and Pears7 Nov, 2020 Pork Roast With Apples and Pears Joanne Rappos mains A simple herb roasted pork with caramelized apples and pears roasts pork, apples, pears
This roast pork with apples pears and shallots is not only easy to make but so delicious from the simple herb rub to the caramelized sweetness from the apples and pears. I love combining seasonal fruit with savoury dishes and there is not a more classic pairing than pork and apples. The sweetness of the apples pears and shallots nicely compliments the roast pork. With its crisp skin and succulent melt-in-your-mouth flavor, this will be your new favourite one pan meal. I love to serve it with wild rice and salad. You have yourself a superb meal elegant enough for company but easy enough for a simple Sunday lunch or dinner with loads of leftovers to enjoy the next day.
It’s a set it and forget it kind of meal. I use to be intimidated to cook a roast like this but I learned that there’s really nothing to it. Having a meat thermometer is so handy and helps ensure your pork is perfectly done every time. The best part of cooking up a pork roast like this is all the delicious leftovers according to my husband. I love to slice all the leftover pork up in to thin slices. I usually freeze half to enjoy later and then enjoy the rest fried up with my eggs for breakfast or in a brioche bun with chow chow.
A pork rib roast is simple to make but impressive to present. Slathered with a fragrant herb oil paste the meat is roasted whole and then sliced at the dinner table. What makes this extra impressive to serve and bring to the table is the decorative frenching of the bones. That really makes it a showstopper.
Using pork loin with bone-in helps to keep the pork moist and always adds wonderful flavour. All this roast needs is a small amount of seasonings, the fat from this rib roast gives it all the flavor it needs. Feel free to switch up the herbs if you prefer to use another herb blend. I love the blend of apples, pears and shallots but you can chose to do one or the other when it comes to the fruit. And if you wanted to use red or yellow onions over shallots that is also fine.
This pork roast is easy to make, goes with any side dish, and perfect for special occasions or a quick, tasty dinner. The gravy is optional to make but it’s easy to make and you will love it with your pork - serve it over creamy mashed potatoes and you will love it even more.
BEST grilled pork chop recipe ever! I use bone-in french cut pork chops from Trader Joe's (about 1 1/2' thick) & their Simple Ale (vs. dark lager) for the brine. Also, I use kosher salt in the brine & reduce the amount of salt in the rub. This is my go-to recipe for grilled pork chops. Thanks for sharing! My family loves this recipe.
This is such a great recipe. I have made it countless times and it never fails. I make two minor deviations from the instructions. Sometimes I buy fresh sage but most times I can't be bothered. I either use dried sage herb from the spice jar or if I do not have that I have substituted with savory . (note to readers I live in Canada and have not found savory outside of the country). That said, when I have used fresh sage the dish has gone from great to sublime. The other change is that I tend to put the porkchops in the brine the day before. I doubt this makes much of a difference to the final product, but it does make a difference to me when I come home from work and cook this dish.
Very easy "base" recipe. I use this brine anytime I grill pork (BBQ spice rub, served with homemade BBQ sauce, other spice rubs, even pan-seared bone-in pork chops in cider reduction). This step ensures the pork won't be dry - also I let brine for 6-8 hrs. No need to combine ingredients in bowl - I add all directly to heavy-duty gallon ziplock bag and knead/shake (let air escape immed. after). Basic mods: I do not usually add the water or ice cubes and unless I'm making pork for more than a family of 4, I use just 1 bottle of beer, 2 TBL brown sugar 2 TBL mollasses, just under 1/4 c kosher salt and I usually add 1 Tbl of mustard (stone ground, cranberry, honey mustard all work well). For those with gluten sensitivity (2 in my house) - Gluten free beer works. However, since I don't usually buy it, I often make a small bag of brine using Cola in place of the beer for my kids - they have no complaints. Today, I'm trying the cola version and tofu "steaks" for my vegetarian daughter. Hey, my house at dinner can be crazy - lining up 3 ziplock bags and tossing the ingredients in makes it easy, then everything through the "spice rub of choice for the night" and goes on the grill I've used various beers for the brine with success - most recently utilizing a few bottles of Ballast Point Habanero beer, which proved to be too much to drink a whole glass of) . You will not "taste" the beer in the pork so much as get a sense of the character, so use spices in the rub that complement the taste of the beer. My latest wish list to try: I've been eyeing the Blueberry lagers that are prevalent in the summer. There are several pork recipes on-line using blueberry port or balsamic glazes, so I will have to try before the summer is over!
The brine did not tenderize my pork chops and there was not much flavor for me. Just ok and will keep searching for another recipe for grilled pork chops.
Without a doubt - our new #1 grilling recipe for pork chops. I husband kept exclaiming how great the flavor was as he downed every bite. This recipe is super easy and rather than store purchased rubs and marinades - you know exactly what's in it. I only used one bottle of beer (Guinness Dark Lager) and rather than use fresh garlic, which burns on the grill, I used dry garlic, pepper, and poultry seasoning (I didn't have any sage). I didn't use specific amounts, I just sprinkled on what I thought looked right. I also eliminated the salt in the rub since the brine has salt in it. Tip: Be sure you rinse and pat dry your chops after brining. Our chops were thin loin chops so grilling time was only 5-6 minutes per side - perfection!
awesome, a big hit with the family, and easy to do. followed the recipe exactly except only used one bottle of beer in the marinade. (not quite 2 cups)
A great recipe, will definitely use it often. A note though, is that it should be 2 cups hot (or warm) water to dissolve the salt and sugar. The ice is then used to cool the mixture down so you aren't cooking the chops in it while it's marinating. If you use cold beer then you should be able to skip the ice, but would need to let the brine sit for a bit to cool down slightly. :)
Turned out very juicy and tasty after 5 hours of brining. I used lager, which was fine and cut the salt to a little less than a 1/4 cup. I sprinkled garlic powder and ground some pepper on for the rub (no salt) - quick and simple with no sticking issues. Served with a rhubarb chutney and grilled herb potatoes, really tasty!
The chops turned out very juicy, but the taste was a bit salty, and the beer gave it a "I don't dislike it, but not sure if I like it" taste. I used Sierra Nevada Celebration ale and kosher salt and brined for 24 hours. I even reduced the amount of salt. I will try it again, but will try a cider or Blue Moon instead. I grated my garlic rather than mince it, and I am sure that contributed to the taste. Will definatly make again but with my own trist.
Love this recipe,I always try to get 24 hours in brine,I noticed that a little more brown sugar offers better carmelization (of course). A prime filet wrapped in bacon about 1.5 inches thick was the best juiciest pork Ive ever had.This will be a staple in my arsenal of grilling recipes.
I thought it was great! I actually brined it without the molasses, with a little more sugar, for an hour maybe a bit more(half on the counter, half in the refrigerator), I did the rub with some sage powder, garlic powder, kosher salt and pepper. I grilled them on my stove top grill with a bit of olive oil. Served them with onions on top and some mashed potatoes and they where excellent! I loved them! My boyfriend devoured them! I really recommend them!
This is an excellent recipe. Had it years ago and still remembered how good it tasted and wanted to try it again. We bought very good pork from our local butcher, kept the brine to 4 hours, and it was still a little salty (which I love, but others might not like so much). Even with Bud Light, the brine was flavorful and I would not skip the garlic step. The pork was super juicy and cooked perfectly to 145. Served it with braised kale, smashed taters, and a kicked up apple sauce with horseradish (a la Steve Raichlen). DALISH.
This is our favorite pork chop recipe. Iɽ always had trouble with chops because they always came out too dry. Not any more! This recipe keeps them moist and delicious. I've tried it with dark and light variations of the molasses, beer and sugar, and it's always great. The only modification I make is that I leave the salt out of the rub, and add olive oil like others have suggested. Otherwise, it's as-is.
THIS IS THE BOMB OF BOMBS. I used thick porkchops minus the ice cubes with Negra Modelo Dark Lager soaked for 8 hrs. Had a dinner party for 12 and they all commented on the succulent chops.
Nice flavor and very moist. Reading the other reviews, some people feel that the rub is more trouble than it is worth. Taking that into account, I added enough olive oil to hold it together. This worked very well and held the rub in place through the grilling process. I also had my grill at 500F when I seared the chops.
Great brining recipe. The flavors really come through. I didn't care for the rub. It thought it gave it an odd taste and it was hard to spread evenly. The chops came out very moist. Thicker chops are a must.
I love this recipe. I have a habit of overcooking pork chops and the brine really makes them tender. The flavors from the sage and garlic are amazing, I usually use fresh sage though since I have it growing. They are always a hit.
Like others, I cut the salt by half, both for the marinade and rub. This is great on the BBQ. Sandra McNally Calgary/Panama/Edmonton
one of my most favorite recipes as brining keeps the chops moist. I use either hoppy american beer (sierra nevada) or guiness for best results
This is part of our regular repertoire of meals, always a hit! Guest love it too!
Great dish. I like using extra thick, boneless chops. Also, I use New Castle Brown Ale for the beer which giver a nice flavor.
These are very good, but I can see the previous reviewer's point. Indeed I can imagine easier (and less expensive!) marinades that might result in a similar taste. Nonetheless, I do like the natural, smokey, know-exactly-what-you-put-in-it quality of this recipe. and it is very flavorful. I skipped the ice, unsure what that was supposed to achieve.
I'm sorry, but I just wasn't that impressed with this recipe. It was more work and didn't work any better than simpler marinades I have used (Italian dressing, teriyaki sauce). The chops were very moist, but not that flavorful. I won't make these again.
I used a pork tenderloin & baked it at 450 for about 25 minutes. Excellent! (a tad salty, but I think it was the rub & not the brine) Will definitely make again, trying the grill next time.
I have been making this recipe since it was first published in the magazine. My family and all those I have made it for, love this recipe. Be sure to use a bone in chop. The meat is moist and very flavorful. Minimal effort required once you have it marinating in the brine, and the rub is made up. Great for summer BBQ's