September usually brings an abundance of apples. It is this reason this pie came about! This went over with enthusiasm at my house. Apple and pork go wonderfully together, and with a bit of sage and cheddar, you have comfort food. Pork pot pie with a touch of apple sweetness. Make a hearty dinner pie on a chilly fall night!
- Pie Crust (2)
- 1-1/2 lbs. Pork Chop, cut into 1/2 inch cubes
- 1 teaspoon salt
- 1 cup water
- 1/4 cup finely chopped onion
- 1-1/2 teaspoons fresh sage
- 1/4 cup all-purpose flour
- 3/4 cup milk
- 1-1/2 cups sliced peeled apples
- 1 tablespoon sugar (optional)
- 1/2 cup shredded cheddar cheese
Brown pork in a saucepan over medium-high heat. Once browned, add salt, chopped onion and sage. Stir frequently. When onion is translucent, add water. Cover and reduce heat to simmer for 20 minutes or up to 35 to 40 minutes if you want your pork to fall apart.
Preheat the oven to 450.
Stir together the milk and flour until smooth and creamy looking. Slowly stir and add to the pork and bring to a boil while stirring. When the mixture is thick, it is ready for the pie.
In a pie dish, over the prepared crust, add half the pork mixture. Layer the apples over the pork, sprinkle with sugar (optional), and then spread half of the cheese. Cover with the rest of the pork and sprinkle with the remainder of the cheese. Top with another pie crust, sealing the edges, and slit the top, add some more small pokes around the perimeter.
Place in the oven for 10 minutes, and then lower the temperature to 350. Bake for an additional 40 minutes, or until top is lightly browned. Let it stand to cool for 15 minutes before slicing.
I hope you enjoy this one!
Apple Cider Pork, low carb version.
Sweet apple cider and ginger really compliment pork. Lightly brown the pork in olive oil over medium-high to high heat quickly so the pork doesn’t get tough. I hope you enjoy this if you try it. If you do, let me know how you change it up!
4 Pork Chops about 1/2 to 3/4 inch thick.
sea salt and freshly ground pepper
4 tbsp butter
4 tbsp soy sauce
1/8-1/4 cup beer to deglaze
1/2 tsp grated fresh ginger
1/2 cup apple cider
Salt and pepper chops then brown quickly and lightly in olive oil over high heat. Once browned, lower heat to medium and add beer to deglaze the pan. Then add butter, soy sauce, ginger and cider and simmer for 10 minutes or until sauce is slightly thickened. Slice chops and return to pan to coat. If your sauce is too thin, add flour or cornstarch in a bit of cold water to thicken. I try to keep my carbohydrates down so I didn’t thicken the sauce. Serve over egg noodles or a bed of mixed greens if you like to keep the carbs down.
Apple Cider Pork with Noodles
This is really good stuff, and so easy to prepare it’s ridiculous! Tonight I sat looking at my pork chops blankly. They really wanted to be in a sauce. But I am out of wine ***GASP!*** and out of beer ***NOOOOO!*** and out of stock ***THUD*** That never happens in this house. I guess I’ve been neglecting my shopping duties long enough. I had better get my act together or else we’ll be down to Macaroni Soup, much to the delight of my daughter. I’ll post Macaroni Soup one of these days. Kids love it, even though it looks kind of gross.
My mind was totally made up on a sauce of some kind. So I threw a few things in a pot while I browned the pork (dusted with sea salt and freshly ground pepper) in olive oil.
Here’s what I came up with:
4 pork chops
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Written by Stephanie Gorman
on August 14, 2013
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