Roselily Farm's Pork has arrived from processing, and our mouths are already watering.
It's still a few weeks until the small-batch bacon and ham have finished curing, but come and get the pork chops while they're hot -- actually, they're in the freezer in the Farm Shop, but you understand where we're going.
And while you have all those beautiful apples and fresh maple syrup staring at you, use them to make this delicious Pork Chop recipe from New England Today...
Apple Onion Pork Chops
Total Time: 25
Yield: 6 servings
- 6 bone-in pork chops, 1/2- to 3/4-inch thick
- Kosher or sea salt
- Freshly ground black pepper
- 3 tablespoons vegetable oil
- 5 medium-size yellow onions, thinly sliced
- 2 garlic cloves, minced
- 4-5 fresh thyme sprigs
- 2 bay leaves
- 1-1/2 cups sweet apple cider
- 3 cups chicken stock
- 1/4 cup maple syrup
- 3 firm-sweet apples such as Pink Lady or Honeycrisp, peeled, cored, cut into 1/2-inch-thick wedges
- Juice of 1 lemon
Pat pork chops dry with a paper towel, and season on both sides with salt and pepper.
In a large skillet with lid over medium-high heat, add oil and brown chops on both sides, about 3 minutes per side. Remove chops to a plate.
Lower heat to medium and add onions. Stir often, cooking until softened and browned around the edges, about 5 minutes.
Stir in garlic, thyme, and bay leaves; cook until fragrant, about 1 minute. Add apple cider, chicken stock, and maple syrup, scraping up any browned bits from bottom of pan, and bring to a boil.
Lower to a simmer. Stir in apples. Return chops to pan, nestling them into onions and apples. Cover, cook about 15 minutes. (Pork will be cooked through and tender.)
Remove chops and arrange on serving plates.
Remove thyme stems and bay leaves from sauce. Raise heat to high; cook sauce until thickened, about 5 minutes. Add lemon juice. Season to taste with salt and pepper. Cover chops with sauce and serve immediately.