Recipe by Kitchen Witch Steph
Still need to obtain the dried juniper berries to make these pork chops. Looks like a great dish. Recipe comes from tigersandstrawberries.com where Barabra Fisher paired them with Chipotle-Chevre Mashed Potatoes, Spiced Blueberry Applesauce, and some sauteed broccoli rabe.
Top Review by Dr. Jenny
These pork chops were fantastic! DH and I made them tonight for dinner. The cooked apples and wine made for a rich tasting dinner, without alot of work. The whole house smelled wonderful. I followed your directions as posted except that I had two pork chops, but left the sauce ingredients as you posted them. I used a Granny Smith apple and marsala wine. I happened to have juniper berries from a rabbit recipe, so I was glad for an excuse to use them. We will definitely make these chops again. Thanks for posting.
- 3 bone-in thick cut pork loin chops
- 1 1⁄2 teaspoons garam masala
- 2 tablespoons olive oil
- 1 cup thinly sliced yellow onion
- 1 cup fresh firm tart apple, peeled and thinly sliced (Jonathan, Cortland, or Granny Smith)
- 1 teaspoon crushed dried juniper berries
- 1⁄2 teaspoon salt
- 1⁄2 cup marsala wine (or apple cider, apple brandy, or dry sherry)
- freshly ground salt and black pepper, to taste
Directions See How It's Made
- Rub garam masala evenly on both sides of each pork chop and allow to sit about fifteen minutes at room temperature.
- Heat olive oil in a heavy bottomed cast iron skillet over medium heat.
- When it is quite hot, add the pork chops.
- Allow them to sit undisturbed until browned on the bottom, then turn over.
- When brown on the second side (you will know this because the chops will no longer stick to the pan–they will move freely), add onions and apples to the pan, along with crushed juniper berries.
- Sprinkle apples and onions with salt.
- Cook, stirring now and then, until the onions and apples are golden brown.
- Deglaze the pan with wine, stirring. Allow the alcohol to boil off, then turn heat down to low, and cover the pan.
- Cook until sauce reduces to a reddish brown glaze, and the apples and onions cling to the chops.