Autumn Classic: Pork Chops and Applesauce

All you children of the 1970's...if I say "Pork chops and applesauce," in my best Humphrey Bogart impression, does an image of Peter Brady in a fedora pop into your head?

Pork and apples...a quintessential autumn pairing... my children will not eat most pork without a side of my homemade applesauce.  The apples do some sort of magic and enhance the subtle flavor of  pork.

As it is apple picking time here in the Northeast, a trip to our local orchard provides us with some eating apples, baking apples, apple butter and apple cider.  My cider-braised pork chops use some of each of these to make a splendiforous supper for a crisp Fall night.

Please enjoy....Cider Braised Pork Chops with Sauteed Brussel Sprouts 
Serves 4

Ingredients
4 bone in pork chops, at least 1 inch thick
1 tbsp.  vegetable oil
1 tbsp. unsalted butter
1 large onion, halved and sliced thinly
2 garlic cloves, minced
1 carrot, grated
1 Granny Smith apple, grated
1/4 cup apple butter or natural applesauce ( if using applesauce, add 1/4 tsp. each, clove, cinnamon and nutmeg)
1 cup apple cider
1 tsp. apple cider vinegar
1 tsp. fresh thyme, minced
1 tsp. fresh sage, chopped
2 tbsp. all purpose flour
Salt and pepper, hefty pinch of each
Parsley, chopped for garnish
Eating apple, sliced thinly for garnish

Method
Preheat oven to 300*F.
Place oven rack in lower middle position.

Hear oil and butter in a Dutch oven over medium high heat.

Season pork chops with salt and pepper.
Brown the pork chops in the heated fat, cooking 3-4 minutes per side.
Transfer chops to a plate and set aside.
Reduce heat to medium.
Add the onion, fresh herbs, grated carrot and apple to the pot, cooking until soft, about 5 minutes.
Stir in the flour and coat the onion mixture thoroughly.
Next, add the garlic, flour and half the apple butter, stirring until well incorporated and fragrant, about 2-3 minutes.
Stir in the apple cider and remaining apple butter; using a wooden spoon, gently scrape up the browned bits from the bottom of the pan and bring to a gentle boil.
Layer the chops on top of the apple mixture.
Cover and transfer to preheated oven.
Braise the pork and apple mixture for 1 1/2 to 2 hours, until the chops are completely tender.

Transfer the pork chops to a warm platter and garnish with thinly sliced apples and chopped parsley.
Strain the sauce into a fat separator.
Allow the sauce to cool long enough for the fat to rise to the surface.
Return the sauce to the pan and heat over medium low.
Whisk in cider vinegar, and a dollop of apple butter or apple sauce into the strained sauce.
Taste for seasoning and adjust.

Pour sauce into a warmed serving bowl to share at the table.

Sauteed Brussel Sprouts
Serves 4

Ingredients
2 cups Brusssel Sprouts, washed, halved and outer blemished leaves  removed
3 strips thick cut bacon, diced
1 tbsp, unsalted butter
1/4 cup dried cranberries, chopped
1 small shallot, minced
1/2 cup apple cider
1/4 cup water

Salt and pepper to taste

Method
Heat a large saute pan over medium high heat.
Cook bacon until crisp,
Remove bacon to a paper towel lined plate and reserve.
Lower heat to medium.
Remove all but 1 tbsp, bacon fat from the pan.
Add butter to the pan and melt.
Add the shallot and cook until softened, about 3 minutes.
Add the prepared Brussel Sprouts and toss in the shallot mixture, then turn the sprouts cut side down.
Cook until slightly browned, about 5 minutes.
Increase the heat  to medium high and add the cider and water.
Cover and cook for another 3-5 minutes, or until fork tender.
Toss in the dried cranberries and cook for another minute or two,
Check seasoning and adjust.
Remove from the heat to a warmed serving dish,
Garnish with reserved bacon bits.

Recommended Beverages:  Sparkling Cider
Chilled Gewurztraminer
Samuel Adams Octoberfest

Bon Appetit!