Rosemary and Red Onion Apple Pork

by James Farmer III
Print Email

porkapplesYeah... The name say it all. Those flavors all melded together in one pot no less is divine. Give me flavor complements like sweet and salty or sweet and tart or sweet and savory and I'm in love! This dish bodes well for such culinary complements!

Braising is probably next to roasting as my favorite cooking method for many things. Taking a meat and braising - not boiling it - is a delicate method to delicious cuts of meat! Gently infusing a gorgeous pork chop with apple cider is nothing short of divine. And this dish is easy and relativity quick! Wilt some kale in it and you've a one dish wonder!

I start with a Dutch oven and begin browning the pork chops on either side to form a slight crust. Salt and peppering the pork and high heat allows this. Searing them may be technically more apropos in culinary diction but y'all get me! Once the chops or even tenderloin are seared and crusted, I remove them from the pan onto a plate to rest.

Next, in the onion or two go to brown in the Dutch oven...No shock there folks! I use Mimi's adage, "butter for flavor, oil for temperature!" I really like to use red onions for this dish because they're color is so lovely - plus they caramelize fantastically! Brown the onions in some butter and oil and salt and pepper handsomely. This is the base of your meal y'all and adding salt at the end to me doesn't do salt and pepper their true justice of bringing out their companions' natural flavor.

porkapples2

Once the onion begins to brown, I add chopped apples - a mix of sweet and tart such as Granny Smith and Fuji. I also like to throw in some whole garlic cloves to brown, sweeten and soften - they're delicious all mushed together with the apples and onions.

 

Once this mixture has melded together and smells utterly heavenly, I throw in some rosemary... Who knew that the smell of those ingredients could make the Angels sing? Once the rosemary softens a tad and is quite aromatic, add the pork back to the Dutch oven and pour in a splash of white wine to deglaze the pan and then some apple cider. A cup of cider per pound or chop will do the trick!

A nice little time in a 375 oven - say 25-30 minutes or until pork is medium well to well done - will make your kitchen smell even more heavenly. If you'd like a green element to the dish, add some kale! It'll wilt down almost instantly upon removing the dish from the oven.

Pork is naturally sweet and thus fairs so well with apples and onions. This little piggy adores this dish all fall and even into wintertime. I hope y'all do too! 

 

 

James T. Farmer III was born and raised in Georgia, where he continues to live and work as a landscape designer. He shares his love of food, flowers and photography on his blog All Things Farmer.  

Add comment


Security code
Refresh

 

restaurant news

Brisket Town
New York
by Laraine Newman

crownheightsI went to New York recently to visit my daughter Lena, see her apartment and meet her dog, Fabio, a rescued Mexican Hairless. She lives in an area of Brooklyn known as Crown Heights? That’s...

Read more...
Balaboosta
New York
by Michael Tucker

balaboosta-300x199I had one of the top ten dishes of the year today in the middle of what could have been a dreary day. It was raining and I was limping around puddles on my way to a lunch meeting in Soho.

I had...

Read more...
Fairstead Kitchen: Supper, Libations & Late Night in Brookline, MA
Boston
by Kitty Kaufman

fairsteadintAndrew Foster and Steve Bowman dish contemporary American at Fairsted Kitchen in Brookline. It's a young vibe with a busy bar and communal tables so be ready to party. Why not? Even I have given...

Read more...
Seattle's Best: Salumi Artisan Cured Meats
Washington
by Amy Sherman

meatballsandwichsalumiHave you been to Seattle? If you have, perhaps you've experienced what I have--that everyone there is awfully nice. I don't mean to generalize but from all of my visits over the years including a...

Read more...