Wednesday, November 10, 2010

Oktoberfest Braised Pork Chops with Apple Gravy

One last German recipe, no real story here it was just really tasty so I wanted to share!

Oktoberfest Braised Pork Chops with Apple Gravy
4 Center Cut Boneless Pork Chops
2 Tbsp Butter
Salt & Pepper
1 12oz Bottle Shiner Oktoberfest
1 1/2 Cup Apple Cider
1 Large Braeburn Apple, Sliced
1/2 Medium Sweet Onion, Sliced

1. Heat large cast iron skillet over medium-high heat with butter. Salt and pepper both sides of pork chops and then sear in skillet.
2. Remove pork chops from skillet, saute onions and apple until browned then return pork chops to skillet.
3. Pour cider and beer in skillet and allow pork chops to cook approximately 30 minutes (or until done).
4. After pork is done remove it from the skillet and allow it to rest. Reduce braising liquid by 1/2.
5. Serve pork over apple and onion and dressed with reduced sauce.

Roasted Butternut Squash
1 Small (1lb) Butternut Squash, peeled and cubed
Olive Oil
Salt & Pepper
2 Tbsp Sage, Chopped

1. Preheat oven to 425. Toss squash with olive oil, salt and pepper. Roast in oven for 40 minutes.
2. Remove from oven, toss sage over the top and then return to oven for another 15 minutes.


Chef E said...

Throw some cider in the mix and you have one of my October Fest meals! We love apples with pork! Love this and the photo makes me drool...

gastroanthropologist said...

This is so what I want for dinner tonight! I have none of the ingredients and am so tempted to run to the store just so I can make this.

Kerstin said...

Mmm, apple and pork are so yummy together - looks delicious!

Chef Fresco said...

This does look very tasty - we just had pork the other night. And butternut squash is always a great side!