Prep 30 mins
Cook 3 hrs 30 mins
this is a wonderful fall dish which makes your kitchen smell divine. very easy to throw together, and sure to please.
- 3 tablespoons vegetable oil, more as needed
- 3 onions, cut in two and then into thin half-moons
- 8 ounces sliced bacon, cut crosswise into 1/2 inch strips
- 1⁄3 cup flour
- 1 teaspoon pumpkin pie spice
- 6 (6 ounce) boneless pork chops (each weighing 6 to 8 ounces)
- 3 medium granny smith apples or 2 large granny smith apples
- 2 cups sharp pressed apple cider
- Heat oven to 325 degrees.
- In a large skillet, heat 3 tablespoons oil and add onions.
- Sauté until soft, about 10 minutes.
- Transfer to a bowl.
- Add bacon to pan and sauté until fat is rendered and bacon begins to brown, about 3 minutes.
- Using a slotted spoon, remove bacon, leaving behind as much fat as possible.
- Add bacon to onions and set aside.
- In a freezer bag, mix together flour and pumpkin pie spice.
- Add 3 chops, seal and shake until chops are coated.
- Shake off excess flour and place chops on a plate.
- Flour remaining 3 chops and add to plate; reserve spiced flour.
- Return skillet to medium heat.
- Add chops 3 at a time, searing on both sides then transferring to a plate; reserve oily skillet.
- Peel, core and cut the apples in two.
- Slice each half into thin wedges.
- In an ovenproof pot (preferably glazed ceramic) 8 inches in diameter and 5 inches deep, layer ingredients compactly as follows: a layer of onions and bacon, 3 chops, a layer of apple slices, some more onions and bacon, the final 3 chops, a layer of apple slices, remaining onions and bacon, and a final layer of apples.
- Add spiced flour to oily skillet.
- If pan is dry, add a small amount of oil.
- Place pan over medium-low heat and whisk flour into oil to make a smooth paste.
- Slowly add apple cider, whisking until smooth.
- Bring mixture to a boil, then pour into pot, letting it filter slowly to bottom.
- Cover pot with a lid or waxed paper and foil.
- Place on a baking sheet.
- Bake until chops are tender and apples are very soft, about 3 hours.
- Serve hot.
This was okay... but not my favorite. There was a little too much sauce for me, and the apples were so done they were mush. I might try again reducing the amount of sauce so that the all of the apples aren't covered so they retain some shape.
This recipe had a lot of juice that would be great over a bed of rice. I skipped the bacon and I`m glad I did because the chops released a good amount of fat. This did smell heavenly. The aroma of the spices and apples were a great tease. I did cook for 3 hours. And the pork chops were very tender and the apple slices were fall apart tender. I used 4 large chops, 2 large onions, and 2 large apples.I did bake in a deep casserole pan so I didn`t have any problem with overflow. But I can see why you would need the drip pan. Thanks Chia for a delish recipe.