I have been trying to come up with more pork recipes since Kevin told me he is getting tired of chicken, Mexican food, and pasta. Don't get me wrong, I won't quit coming up with those recipes (figure the odds that I don't make pasta or Mexican food ppffttttt), but I was glad he said he was open to some new pork dishes. We had to get him past his craving for the old style chops with all of the fat on them though. I know fat = flavor but not a half inch ring all the way around of it!
He actually found some great packs of ribs at Costco. Nice and thick with a bit of fat but not too much. Some of the are even thick enough that I could butterfly them. So I am working on a few recipes with that in mind. One of my past favorite was my Pesto Stuffed Pork Chops. Kevin really loved those so it will be quite the task to come up with something he loves better. He has begun to love my obsession with cooking my pork dishes with apples in them. I just love it and I mean pork and apples go hand in hand right?
This dish was actually spun off of a dish from The Cooking Channel. I really can't remember the show name. I had the TV on in the background white I was working and overheard what was being prepaired. Her dish sounded interesting and it made the wheels start turning in my head. Hers seemed a bit more on the tart side (it had capers and pepper corns in it I believe) but I wanted to go the opposite way and incorporate my darling apples in it. So this is what I came up with.
Pork Chops with Potatoes and Apples
4 slices of bacon, chopped
4 thick pork chops with a bit of fat on them
3 cloves garlic,sliced
1 pound of red potatoes, sliced
2 apples, peeled and cored ( I used Gala apples)
2 shallots, sliced
1/2 cup white wine
1/2 cup chicken stock
A generous handful of fresh flat-leaf parsley leaves, chopped
Preheat oven to 325 degrees F.
Cut little slits in the pork chops and slip slices of garlic into them. Salt and pepper both sides, set aside.
Cook the bacon until the fat begins to render. Remove with a slotted spoon and reserve. In the same pan brown the pork chops on both sides. Remove from heat.
In the bottom of a casserole dish layer half of the potatoes, shallots, and apples. Season with salt and pepper. Place pork chops on top of the layers. Sprinkle the bacon across the pork chops and then layer the remaining potatoes, shallots, and apples on top. Season with salt and pepper again.
Pour the wine and cover with a bit of parchment paper cut to fit the casserole dish. Place in the oven and bake for 45 minutes. Add the chicken stock and bake for an additional 45 minutes.
Garnish with the parsley.