Monday, November 28, 2011

Pork Chops Grilled and Braised with Onions, Apples, and Cabbage

Prepared August 30, 2007. Adapted from Emeril Lagasse,
4 1-inch thick rib or loin pork chops, bone in
general purpose breader or seasoned flour
3 c yellow onions, thinly sliced through poles
2 medium cooking apples, peeled, cored, and sliced thick
2/3 lb cabbage, finely shredded
1 c apple cider
1 T cider vinegar
1 c chicken stock
6 pepper corns
2 bay leaves
1/2 T ground cumin
1/2 T paprika
chili powder
kosher salt and freshly ground pepper to taste
3 T vegetable oil, divided
Trim fat from chops, dust with chili powder and bread lightly. Add 1 T oil to a heavy oven-proof 12-inch skillet, heat over medium high, and grill chops until nicely browned on both sides but not cooked through. Remove to a plate. Heat 2 T oil, and cook onions and apples until lightly colored. Add the cabbage and fry a few more minutes. Add the liquids, raise the heat, and deglaze the pan. Return the chops to the pan and cover with the cooked vegetables, and add the seasonings.  Cover tightly and oven roast 1-1/2 hours at 325 degrees F, turning once half way through the cooking. Serve over steamed rice. Serves 4.

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