Pork Chops baked with Apples
How to make tangy sweet pork chops. Use apples or apple pie filling to make pork chops tender and a over the top flavor. I like to use apple pie filling, either left over from a pie or from a can, either way this is a recipe that will be great for a party.
APPLE CIDER PORK CHOPS | a seriously amazing pork chop recipe
Perfect pork chops brined in apple cider and cooked with fresh apples and sage. They look impressive, but between you and me, they're super easy to make! All you need is a cast iron skillet and a my insider tips for juicy, crusty browned, no-fail pork chops.
If you're looking for the best fall dinner idea, this is it! Apples and pork chops are a match made in heaven. But when you toss in sage, shallots, and a little Dijon mustard into the sauce, you've got the best pork chop recipe, for fall, winter, or really any time of year! It's a weeknight favorite recipe and perfect during the holidays.
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► TIMESTAMPS:
00:00 Intro
00:43 Make the pork chop brine
01:55 Brine the pork chops
03:04 Prep the shallot, sage, and apple
04:25 Sear and pan fry the pork chops
05:51 Make the apple cider sage sauce
06:46 Add the pork chops back to the pan
07:39 Serve up the pork chops
08:08 Taste test
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Comforting, Spirit Lifting Creamy Pork and Apple Casserole
This Pork & Apple Casserole is a warm comforting dinner on the table that lifts everyone's spirits and guarantees clear plates all around.
Free printable recipe is available on our site here:
Ingredients:
• 2 tbsp olive oil
• 500g (1/1 lbs) pork shoulder steaks - chopped into large chunks
• ½ tsp salt
• ½ tsp black pepper
• 1 medium onion - peeled and chopped
• 8 mushrooms, sliced (I like chestnut mushrooms, but any medium sized mushroom will do – or swap for 12-14 button mushrooms)
• 2 cloves of garlic - peeled and crushed
• 240ml (1 cup) dry cider
• 420ml (1 ¾ cups) chicken or vegetable stock – water plus 2 stock cubes is fine
• ½ tsp dried sage
• 80ml (1/3 cup) double (heavy) cream
• 2 dessert apples - sliced into wedges (not too thin or they'll disintegrate) - I use Jazz apples
• Fresh sage leaves to serve
• Fresh thinly sliced apple to serve
Serve with roasted radishes, broccoli and mashed potato
Process:
• Preheat your oven to 170c/325f (fan)
• In a flame-proof casserole dish, heat up the oil and add the pork, salt and pepper. Cook on high heat, turning a few times for 5-6 minutes to seal the meat.
• Add the onions and mushrooms, turn the heat down to medium and cook for 5 minutes, stirring every so often until the onions soften.
• Add the garlic and cook for a further minute.
• Add in the cider, stock and dried sage.
• Stir and bring to the boil, place a lid on and place in the oven for 90 minutes. Check on it every so often to give it a stir and make sure it's not going dry. If it is, just add in a splash of water.
• Once the pork has been in the oven for 90 minutes, take it out and stir in the cream and apple slices.
• Place the lid back on and place back in the oven for 25 minutes until the apples are tender.
• Serve with green veg, mashed potatoes or roast potatoes.
• I like to top my casserole with sage leaves, thinly sliced apple and a grind of black pepper.
Can I freeze it?
Yes - make the casserole, then cool, cover and freeze. Defrost overnight in the refrigerator, then reheat as per the make-ahead instructions above.
Can I make it in the slow cooker?
Yes - cook in a large frying pan right up until it's ready to go in the oven, then instead of cooking in the oven, transfer to the slow cooker. Cook on high for 3 hours or low for 5 hours. After this time, add in the sliced apples and cook for a further hour (for high or low heat setting). Stir in the cream right before serving.
If you don't want to mess around with adding apples in the last hour of cooking, you can add them as soon as you add everything to the slow cooker. The apples will be softer and may fall apart a little, but it's a little simpler and easier and will still taste great. The total cooking time in the slow cooker will be 4 hours on a high heat and 6 hours on low heat. I'd also serve with a very thinly sliced apple for garnish too - so you have a bit of crunch and good apple flavour in there.
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PORK CHOPS, APPLES & Apple Sauce CROCKPOT Recipe | Fall Cooking With APPLES
PORK CHOPS, APPLES & Apple Sauce CROCKPOT Recipe | Fall Cooking With APPLES
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This recipe with pork chop has beaten all the records. So simple and so tasty!
This recipe with pork chop has beaten all the records. So simple and so tasty!
Ingredients:
salad mix 200 g (7 oz)
cherry tomatoes 100 g (3.5 oz)
red onion 50 g (1.76 oz)
salt 5 g (0.18 oz)
olive oil 30 ml (1 fl oz)
pork chop - 600 g (21.16 oz)
hard cheese - 100 g (3.5 oz)
bacon - 100 g (3.5 oz)
oil - 20 ml (0.7 fl oz)
mushrooms - 200 g (7 oz)
onion - 1 piece
sweet cooking cream - 300 ml (10.14 fl oz)
curry - 4 g (0.14 oz)
black pepper - 5 g (0.18 oz)
salt - 10 g (0.35 oz)
sweet paprika - 5 g (0.18 oz)
green onion - 10 g (0.35 oz)
Tray size 16 x 22 cm (6.3 x 8.66 in)
IN THE OVEN 180 °C (356 °F)/30 minutes
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The Slow Cooked Pork Casserole you'll never forget
A lovely comforting dish, this pork casserole is cooked slowly with cider and stock in the oven. It's finished off with a good splash of cream and a sprinkling of crispy bacon lardons.
I love to serve it with creamy mashed potato for a dinner that has everyone asking for seconds!
Free printable recipe is available on our site:
Non-Alcoholic Version: Cider - this is alcoholic dry cider. You can replace with dry apple juice or a mixture of dry apple juice and stock (in addition to the rest of the stock in the recipe) if you prefer.
Ingredients:
2 tbsp sunflower oil
500 g (1.1lbs) diced pork shoulder
¼ tsp salt
¼ tsp ground black pepper
¼ tsp celery salt optional – I find it adds a nice savoury flavour
1 onion peeled and chopped
12 baby mushrooms chopped in half
2 carrots peeled and chopped
250 ml (1 cup) dry cider (hard cider if you're in the USA)
420 ml (1+¾ cups) chicken or vegetable stock (water + 2 stock cubes is fine)
½ tsp dried thyme
150 g (½ cup) bacon lardons or chopped streaky bacon
1 tbsp cornflour cornstarch mixed with 3 tbsp cold water
60 ml (¼ cup) double (heavy) cream
2 tbsp freshly chopped parsley
To Serve
Mashed potatoes
Steamed kale or other green veg
Instructions
1. Preheat the oven to 170C/325F.
2. Heat 1 ½ tbsp of the oil in a large casserole dish, over a high heat, until hot.
3. Add the pork, salt, pepper and celery salt and brown on all sides - it should take around 6-8 minutes.
4. Turn the heat down to medium and add in the onion. Cook for 5 minutes, stirring occasionally until the onion softens.
5. Add the mushrooms and cook for a further two minutes.
6. Add the carrots, cider, stock and dried thyme. Turn up the heat and bring to the boil. Stir and scrape up any bits that may have stuck to the bottom of the pan.
7. Place a lid on the pan, and place in the oven for 2 ½ to 3 hours*, until the pork flakes apart when you press it with a fork. Check a couple of times during the last hour of cooking and add a splash of water or stock if it's starting to look a little dry.
8. Just before the casserole comes out of the oven, heat the remaining ½ tbsp oil in a frying pan and cook the bacon lardons until crispy. Turn off the heat.
9. Remove the casserole from the oven and stir in the cornstarch and water mixture to thicken, if needed.
10. Stir in the cream. Taste and season with a little more salt and pepper if needed. Sprinkle on the bacon lardons.
11. Serve with green veg on top of mashed potatoes. Sprinkle on a little chopped parsley before serving.
Want to cook in the slow cooker?
Cook the ingredients until the point it's just about to go in the oven. Then transfer to a slow cooker at this point and cook for 6-8 hours on low or 5-6 hours on medium.
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