BRAISED PORK CHOPS WITH APPLES AND ONIONS

By Sube

Ingredients

• 2 tsps kosher salt
• 1 tsp paprika
• 1/2 tsp cayenne
• 6 center-cut pork chops, 1/2 inch thick
• 1/4 cup plus 2 tablespoons all purpose flour
• 1/4 cup plus 2-1/2 tablespoons olive oil
• 2 medium onions cut into 1/4 inch slices
• 1/2 cup Calvados or other brandy
• 1-1/2 cups chicken stock or canned low-sodium chicken broth
• 1/2 tsp caraway seeds
• 2 bay leaves
• 2 tsps salt
• 1 tsp freshly ground black pepper
• 1 tsp chopped fresh thyme
• 1 tsp chopped fresh marjoram
• 2 granny smith apples, cored and cut into 1/4 inch slices, sprinkled with lemon juice to prevent borwning if sliced ahead

Preparation

Step 1

Combine the kosher salt, paprika, and cayenne and mix well. Using paper towels, llghtly pat the pork chops dry, then season the chops on both sides with the salt mixture. Lighly dredge the pork chops in 1/4 cup of the flour.

Heat 1-1/2 tablespoons of the olive oil in a 1-inch saute pan over medium high heat. Add the pork chops, 2 at a time, and cook until lightly browned, about 2 minutes per side. Transfer the chops to the crock of a 6-quart slow cooker, repeat with the remaining chops, adding a tablespoon of the olive oil to the pan with each batch.

Add 1 tablespoon of the remaining oil to the pan along with the onions and season with a pinch of salt. Saute, stirring, for 30 seconds, then add the Calvados, scraping to remove any browned bits from the bottrom of the pan. Cook until most of the alcohol has evaporated, about 30 minutes. Transfer to a plate and set aside.

Turn the heat down to medium. Add the remaining 2 tablespoons oil and 2 tablespoons flour. Cook, stirring constantly, until the flour is lightly browned and smells nutty. Whisk in the stock, bring to a boil,m and cook until the mixture has thickened,m about 1 minute. Pour over the pork chops and add the caraway seeds, bay leaves, 2 teaspoons salt, pepper, and half of the herbs. Top with the onions, then cover the slow cooker

Set the temperature to high and cook until the chops are vert tender, about 4 hours. Check the pork chops once or twice during cooking, gently shifting them around in the crock so that they are eveny submerged in the cooking liquid to promote even cooking. During the last 45 minutes, push the onions aside and layer with the apples. Cover the apples with the onions and finish cooking. Remove the bay leaves. Sprinkle with the remaining herbs abd serve hot with as side of your choice.