Prep 0 mins
Cook 0 mins
Oven Braising blends the piquant flavors.
- 3 medium red onions
- 2 bunches celery
- 3 tablespoons salad oil
- 3 tablespoons flour
- 1 teaspoon dried sage
- 4 center-cut pork chops, 1 inch thick
- 1 (8 ounce) package dried pear halves, halved
- 2 teaspoons chicken flavor instant bouillon
- 2 cups apple juice
- 1⁄2 teaspoon fresh coarse ground black pepper
- About 1 ½ hour before serving: Peel onions and cut into 4 part thick wedges.
- Remove outer rows of celery ribs and trim root end.
- About 6-8 inches from root end, cut tops and leaves from celery.
- Cut celery lengthwise into quarters.
- In a 12 skillet over medium heat, add oil and cook onion wedges and celery quarters a few pieces at a time until golden brown.
- With slotted spoon, remove to 12x8 casserole or baking pan.
- Meanwhile, on waxed paper, mix flour and sage.
- Coat pork chops with mixture using hand to pat mixture onto pork chops to coat well.
- Pre-heat oven to 350 degrees.
- Cook pork chops (at the same skillet used for onion) over medium heat until golden brown on both sides.
- Place in casserole with vegetables.
- Tuck pear halves around pork chops.
- Stir bouillon into apple juice and pour into casserole.
- Sprinkle pork chops with coarsely ground pepper.
- Cover casserole with foil and bake for 45 minutes or until pork and vegetables are fork tender.
- Sprinkle mixture with salt to taste.