French Peasant Pork
From the Kitchen of Brother Allen
Should be served over roasted or mashed potatoes, buttered noodles, or rice.
- 2-3 quarts chicken broth
- 3-3.5 lbs pork chops, bone-in
- 2 large sweet onions, finely diced
- 4 carrots, finely diced
- 5 apples (Braeburn, fuji, or red apples) skinned and chopped into small squares
- 4-6 cloves minced garlic
- 1 shallot, minced
- 6 stalks celery, finely diced
- salt and pepper to taste
- olive oil
- 3 Tbsp fennel seeds
- 4 pinches of freshly chopped Thyme
- Note: use a large, cast iron oven—at least 6 quarts, if not larger.
- Begin by heating (on med-high; 7 out of 10) equal parts of olive oil and butter in your cast iron pot—enough to thinly cover the entire bottom.
- Sear the pork chops (should be salted on each side with kosher salt) on each side for 2-3 minutes, or until browned—remove and set aside chops on side platter.
- On medium high heat (6 out of 10), sauté the mirepoix (carrots, celery, and onions) in the liquid left in the pot after the pork for about 8 minutes.
- Next, add apples and garlic—sauté for another 5 minutes.
- Turn heat to low, and add fennel seeds and thyme—stir ingredients until well mixed. Salt and pepper to taste.
- Place pork chops back in dish, on top of ingredients, so that they lay flat and fit as evenly as possible. If necessary, you may stack them.
- Once chops are placed properly, pour in chicken broth so that the pork and ingredients are completely covered.
- Bring broth to a boil, then turn heat to low again and cover. Cook on low (3 out of 10) for 2 hours, or until pork falls off the bones. Be sure to remove bones before serving.
- Note: at the end of cooking, liquid in the pot should be thickened so that it can be poured as a gravy over mash potatoes or pasta (I prefer mashed potatoes).
- Make sure to taste sauce at the end of cooking—adjust salt, pepper, and seasonings to taste. Enjoy!
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