Chef John Folse: Pan-fried pork chops with apple cider and diced apples

Chef John Folse: Pan-fried pork chops with apple cider and diced apples
Source: FOX 8 Image

(WVUE) - The English settling the Feliciana parishes of Louisiana brought with them from New England a taste for apples and cider in their cooking. Certain apple varieties grew well in Louisiana and thus cider could be produced for this dish.

Prep Time: 2 Hours

Yields: 4–6 Servings

Ingredients:

6 thin pork chops

2 cups apple cider

2 cups peeled, cored and diced apples

salt and cracked black pepper to taste

granulated garlic to taste

¼ cup vegetable oil

1 cup minced onions

½ cup minced celery

2 cups chicken stock

½ cup sliced green onions

¼ cup finely chopped parsley

Method:

Season chops well using salt, pepper and granulated garlic. Set aside. In a heavy-bottomed Dutch oven, heat vegetable oil over medium-high heat. When hot, add chops, a few at a time, cooking until golden brown. When done, remove and keep warm. In same oil, sauté onions, celery and apples 5 minutes or until vegetables are wilted. Add chicken stock and cider. Bring to a rolling boil. Reduce to simmer and return chops to the pot. Cover and cook 1–1½ hours or until chops are tender. Additional cider many be added to retain moisture. Once tender, add green onions and parsley. Continue to cook 5 minutes and serve hot.