70 degrees feels like fall here in San Diego after the very hot, humid weather we have been experiencing into October. I never thought I'd get tired of wearing sandals and tank tops, but I've been jealous of my friends on the East Coast in their new sweaters, and boots. One of my favorite dishes in cool weather is one we had in Normandy, France, pork braised with apples and cider. I usually serve this over buttered noodles, but you could serve it over mashed potatoes, or polenta. It's a great slow cooker recipe, but you can also make it on the stovetop in a Dutch oven.
- In a small bowl, stir together the mustard and sugar. Spread it onto the pork chops, this is a messy business, but it works.
- Heat the oil in a Dutch oven, and brown the pork chops on both sides. Remove the pork chops to a plate, and add the onion, thyme and apples to the pot. Saute until the onions are translucent.
- Add the apple cider and bouillon cubes.
- Return the pork to the pan, cover, and cook over medium-low heat (at a simmer) for 1 1/2 to 2 hours, until the pork is tender.
- Add the cream and the cornstarch mixture. Bring to a boil, and taste for seasoning.
- Serve the pork over buttered noodles, mashed potatoes or polenta.
|Brown the pork chops|
|Saute apples and thyme|
|Add the cream and cornstarch|
|I served this with sauteed spinach|
I've finally gotten out into the garden to whack away some of the milkweed which feeds the monarch butterflies. We are hoping they are on their way to Mexico, and we'll see them back here in the spring.