A family friend gave us this recipe, which was given to her after her father had a heart attack and was in need of heart-healthy recipes. Thankfully he is doing well, and now we have this yummy recipe.
Looks are deceiving with this recipe. While only 6 ingredients and rather monochromatic, it is sweet and savory, fall-off-the-bone tender and easy to make. In fact, peeling the apples is the hardest part - which is to say, it isn't actually hard, but tedious and time consuming. But once done, it’s smooth sailing to a restaurant-quality meal.
I recommend making this on a Sunday, when you have time to slow cook the pork for several hours. Don’t rush the cook time. The apples and onions slowly release their flavors, which are then absorbed by the pork. The result is fall-off-the-bone tender pork chops that hardly require a knife to cut. The tart apples and sharp onion mellow out and complete the perfect bite.
Sprinkle some parsley over atop the dish for a pop of color and flavor. Serve over a healthy grain like quinoa or barley that's been boiled in chicken broth.
Note: no need to trim the fat off the pork, as it will render right off as it’s cooked.
- 8 onions (small/medium size)
- 8 apples (small/medium size)
- 4 thick pork chops
- 1/2 c water
- 1/4 c apple cider vinegar
- 1 tbsp mustard (optional)
- 1/4 c parsley, chopped (optional)
- Heat oven to 325 degrees F
- Remove paper-y outer layer of onions, then cut into quarters
- Peel, core and cut apples into quarters
- In a small bowl, mix water, apple cider vinegar and mustard together
- Place pork chops, apples and onions in a roasting pan, then pour liquid mixture over
- Cover roasting pan with tin foil, and bake for 3-4 hours (until very tender)
- Baste the pork chops occasionally, and keep covered throughout baking
- Garnish with a sprinkle of parsley
Source: From the Kitchen of M. Stone