Monday, March 1, 2010
Pork with apples
Pork. Apples. Onions.
Total comfort food.
We eat this dish a lot, it is incredibly simple, heck, Simon could probably do it. ha.ha.
I received a lovely maple vinegar for my birthday and was waiting for the right moment to use it.
It is labeled as 'sweet and sour', the company doing it is PicBois. Delightful and original.
In Ottawa, you can buy it at The Piggy Market. It seems like no one in Hull/Aylmer/Gatineau is yet carrying it (at least not from the Pic Bois website)
If you don't feel like making your way over there, you can deglaze with Calvados, or brandy, or a mix of white wine, apple cider and a bit of maple. Maple is somewhat like bacon, makes it all taste better!
As for the cut of meat, you can do it with regular chops - I would then simply cook them in the pan along with the apples and onions.
4 chops, I like bone in, as a roast.
1 yellow onion, diced
1/3 cup Pic Bois Maple vinegar
4 cloves garlic, minced
3 Tbsp butter
2 apples, I prefer Royal Gala, quartered
2 white onion, sliced
1/2 cup white wine
Season the pork with salt and pepper, let it come to room temp. In a pan, cook the diced yellow onion until caramelized, set aside. Heat a tiny bit of oil in a skillet and sear the pork. Add the caramelized onion to the skillet and deglaze with the Pic Bois Maple Vinegar, add the garlic. Transfer to an oven safe dish and cook at 350, uncovered, fat side up, for about 45 minutes. Check internal temperature periodically from this point until it reaches 155, you do not want it to overcook.
In the pan that cooked the yellow onion, add some more butter. On low-medium heat, cook the slices of onion and apple for about 4-5 minutes without flipping or moving. Turn, cook another 4 minutes and add the white wine. Let bubble until syrupy.
When roast is cooked, set aside on a cutting board for 5 minutes to let rest before cutting. Strain the Maple Vinegar into the apple mix, pushing down on the onion and garlic bits to get all the flavour. Serve over the pork with the apples and onion slices.