Its that time of the year again…the leaves have started to change colour and that crisp Autumn bite is in the air. Time to get out your woolly scarves, light a toasty fire in the fireplace and cook up some scrumptious comfort food. This recipe is super easy and ridiculously delicious. Simmering the pork in the spiced broth ensures that it comes out juicy and succulent every time. You’ll never have to worry about dry pork again!
I like to use a cast iron skillet for this recipe. Not only does it add flavour, it works on the stove top and then you can just stick it in the oven! However, if you don’t own a cast iron skillet you can do the stove-top part in a regular heavy skillet and then transfer into an oven proof dish when baking.
First, get the oven preheating to 350°. Heat the vegetable oil in a heavy skillet over medium-high heat. While the skillet is heating, well season one side of the pork chops with salt and freshly ground black pepper. Place in the pan seasoned side down, and well season the exposed surface. Let the pork sear for approximately 5-7 minutes or until the chops have formed a nice golden brown crust. Flip and cook the chops another 5-7 minutes. Set aside.
While the pork chops are searing, bring 4 cups of water to a boil, add the Better than Bouillon bases and stir until soup base has completely dissolved and you have a nice rich broth. Add the cubed apples and onions and simmer, uncovered, until they are soft – about 5 minutes. Add the spices and brown sugar and mix well. Continue to simmer for another 5 minutes. Pour the apple and onion mixture over pork chops, ensuring that the chops are fully immersed in the broth. Cover and bake for 45 minutes. Serve each pork chop with apples, onions and sauce spooned over top.
To purchase the ingredients used in this recipe visit www.findersfinefoods.com