From Our Recipe Box to Yours...

     Here's a recipe that I made this week from Emeril Lagasse's new cookbook Sizzling Skillets and other one-pot wonders.

Braised Pork Chops with Apples and Onions

These pork chops are as tender as can be. Cooked with sweet apples and onions, everything mingles to make a delicious gravy that would be wonderful over rice, buttered noodles, or even mashed potatoes.

Ingredients:

2 tsp. kosher salt
1 tsp. paprika
1/2 tsp. cayenne
6 center-cut pork chops, 1/2 inch thick (about 2 1/2 pounds)
1/4 C. plus 2 T. all-purpose flour
1/4 C. plus 2 1/2 T. olive oil
2 medium onions, cut into 1/4 inch slices
1/3 C. Calvados or other brandy
1 1/2 C. chicken stock or canned low-sodium chicken broth
1/2 tsp. caraway sees
2 bay leaves
2 tsp. salt
1 tsp. freshly ground black pepper
1 tsp. chopped fresh thyme
1 tsp. chopped fresh marjoram
2 Granny Smith apples, cored and cut into 1/4 inch slices, sprinkled with lemon juice to prevent browning if sliced ahead

Directions: 

1. Combine the kosher salt, paprika, and cayenne and mix well. Using paper towels, lightly pat the pork chops dry, then season the chops on both sides with the salt mixture. Lightly dredge the pork chops in 1/4 C. of the flour.

2. Heat 1 1/2 T. of the olive oil in a 12 inch saute pan over medium high heat. Add the pork chops, 2 at a time, and cook until lightly browned, about 2 minutes per side. Transfer the pork chops to the crock of a 6 quart slow cooker. Repeat with the remaining pork chops, adding a T. of the olive oil to the pan with each batch.

3. Add 1 T. of the remaining oil to the pan along with the onions and season with a pinch of salt. Saute, stirring, for 30 seconds, then add the Calvados, scraping to remove any browned bits from the bottom of the pan. Cook until most of the alcohol has evaporated, about 30 seconds. Transfer to a plate and set aside.

4. Turn the heat down to medium. Add the remaining 2 T. oil and 2 T. flour. Cook, stirring constantly, until the flour is lightly browned and smells nutty. Whisk in the stock, bring to a boil, and cook until the mixture has thickened, about 1 minute. Pour over the pork chops and add the caraway seeds, bay leaves, 2 tsp. salt, pepper, and half of the herbs. Top with the onions, then cover the slow cooker.

5. Set the temperature to high and cook until the pork chops are very tender, about 4 hours. Check the pork chops once or twice during cooking, gently shifting them around in the crock so that they are evenly submerged in the cooking liquid to promote even cooking. During the last 45 minutes, push the onions aside and layer with the apples. Cover the apples with the onions and finish cooking. Remove the bay leaves. Sprinkle with the remaining herbs and serve hot with a side of your choice.

4 to 6 servings.

This recipe appealed to me because I could put it in the crock pot and the flavors didn't seem to be anything that kids wouldn't eat. It ended up being quite good and we ate it over rice. I am hoping to try some more one pot wonders from this cookbook soon since that seems to work well for my family and the time we have. Try it and let me know what you think...How do you cook?