Monday, December 05, 2011

Fall on a Plate

I've been making this combo all fall and just realized its not here on the blog for all to see.  We buy apples by the 20lb bags, peel, slice, soak in salt water and freeze to have year round.  There are nothing like Annapolis Valley apples!  You can use your favourites in this recipe.  I like Cortlands or Spartans but whatever tickles your taste buds will do just fine.  I first made this recipe with cabbage but you can use carrots, turnip, sweet potatoes and/or potatoes, dice them no bigger than 1/2 inch thick so they can cook through without the pork drying out or overcooking. 

Pork, Apples and Veggies
Serves 4

  • 1 Tbsp olive oil
  • 1 onion, diced
  • 1lb pork chops or sirloin
  • 3 cups sliced cabbage
  • 4 apples cut into eight wedges, peel if you wish
  • 1 Tbsp Dijon mustard
  • 1 Tbsp Maple syrup
  • 1 Tbsp sage
  • 1 cup water or chicken broth

  1. Preheat oven to 350 F
  2. Heat the olive oil in a dutch oven or wide shallow ovenproof pan with a lid over medium high heat.
  3. Saute the onions until tender
  4. Add the pork and brown on both sides
  5. Toss in the veggies and sear a bit, about a minute or two.
  6. Add remaining ingredients, mix well.
  7. Cover and bake for 20 minutes or until the pork is done and the veggies are tender.