Well, let me start this post off by saying my shoulder is so much better!!! I love my cortisone shots. I start rehab in a week. I am going to do everything possible to not have rotator cuff surgery. Thank you so much for the Facebook, texts, and email well wishes. It actually hurt to type last week.
Easter was wonderful in our home. It was also Eric’s birthday. I am sharing some of his Birthday/Easter meal with you today. He deserves only the best. I could have fed him corn dogs and potato chips and he would have been happy.
I can whip out cupcakes pretty quickly and with confidence that they will look pretty good. However, I am NOT a cake decorator. Cakes are a challenge for me. This cake was definitely a labor of love for my birthday boy.
I love pork chops with apples and onions. The flavors make the chops mouth-watering. This is a one-pot meal that is easy, delicious and impressive!
I made two pots since we were feeding six people. I used my cast iron dutch ovens. Don’t you agree that everything tastes better cooked in cast iron? I knew you did.
I seasoned the pork chops with salt and pepper and browned them in a Dutch oven. I set the chops to the side and filled the pots with the roughly sliced onions. I cooked them for about 12-15 minutes, stirring occasionally. Add the apples to the onions and cook for an additional 4 minutes. lLet the apples and onions turn that gorgeous color of brown, that’s when they get good.
Add white wine to the pot along with apple cider and thyme. Let everything mix together and get warm. Add the chops back to the pot. Cover the pot with a lid and place in a preheated 325-degree oven. I let it cook for about an hour and a half and it was falling off the bone tender. Braising the chops in the liquid keeps the chops moist and full of flavor from the cooked apples and onions.
Transfer the pork chops to a serving dish. Cook the juices and the pot over medium-high heat until thickened. Spoon juices, apples, and onions over chops.
Sir Streusel, my Eric, must have said 5 different times how delicious these chops were.
This meal was done in one pot. You can’t go wrong with a one-pot meal!
I do hope these chops show up on your dinner table. I love the fact that I can put them in the pot and walk away for an hour and a half……big bonus!
Jody and Edna
- 6 bone-in pork chops
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 6 tablespoons olive oi, divided
- 3 onions, rough sliced
- 3 apples, cored and cut into wedges
- 2 tablespoons minced garlic
- 1/2 cup white wine
- 2 cups unfiltered apple cider
- 2 teaspoons dried thyme
- Preheat oven to 325 degrees.
- Wash pork chips and pat dry.
- Season with 1/2 teaspoon salt and pepper on both sides.
- In a large Dutch oven, heat 4 teaspoons olive oil over medium-high heat until hot.
- Add pork chops and cook on both sides until browned, turning once.
- Transfer chops to a serving plate.
- Reduce heat to medium and add remaining 2 teaspoons olive oil, 1/2 teaspoon salt and onion to pot. Cook until onions soften and start to turn brown, approximately 12 - 15 minutes.
- Add apple wedges and garlic. Cook until lightly browned, about 4 minutes.
- Add white wine, apple cider and thyme, stirring well.
- Cover pot with lid and place on the middle rack of oven for 1 to 1 1/2 hours.
- Remove chops from pot and transfer to a serving plate.
- cook juices in pot on stove top until thickened.
- Serve chops topped with juice, apples and onions.