We’ve outlined all the ingredients and directions for you to make the perfect Apple Cider-Braised Pork Chop Sammy with Apple Slaw. This dish qualifies as a Intermediate level recipe. It should take you about 2 hr 45 min to make this recipe. The Apple Cider-Braised Pork Chop Sammy with Apple Slaw recipe should make enough food for 6 servings.
You can add your own personal twist to this Apple Cider-Braised Pork Chop Sammy with Apple Slaw recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Apple Cider-Braised Pork Chop Sammy with Apple Slaw recipe.
Ingredients for Apple Cider-Braised Pork Chop Sammy with Apple Slaw
- 6 bone-in pork chops
- Salt and freshly ground black pepper
- 1 tablespoon grapeseed oil
- 1 yellow onion, diced
- 6 cloves garlic, roughly chopped
- 4 cups apple cider
- 2 cups hard cider
- 6 sprigs fresh thyme
- 6 whole cloves
- 1 cup mayonnaise
- 1/4 cup apple cider vinegar
- 1 to 2 tablespoons agave nectar
- 1 tablespoon celery seed
- 1 tablespoon Dijon mustard
- Salt and freshly ground black pepper
- 1 bag prepared coleslaw mix
- 4 Granny Smith apples, peeled and shredded on a box grater
- 6 brioche sandwich buns, buttered and toasted
- Spicy dill pickle slices, for serving
- Gorgonzola dolce, softened, as needed
Directions for Apple Cider-Braised Pork Chop Sammy with Apple Slaw
- For the pork chops: Sprinkle the pork chops generously on both sides with salt and pepper. In large, heavy-bottomed deep skillet over medium-high heat, add the grapeseed oil. When the oil is super hot and glistening, sear the pork chops, without moving, until golden brown, about 4 minutes per side. Pull out the chops and set aside on a plate. Work in batches of 2 chops at a time to ensure they form a nice crust.
- Turn the heat down to medium and add the onions and garlic to the pan. Season again with salt and pepper and sweat the vegetables, 8 to 10 minutes. Deglaze with the apple cider and hard cider, scraping the tasty bits from the bottom of the pan with a wooden spoon. Add the pork chops back to the pan along with any juices that have accumulated on the plate. Add the thyme and cloves. Cover and bring to a simmer. Cook until the meat falls from the bone, about 1 1/2 hours.
- While the pork is cooking, work on the slaw: Whisk together the mayonnaise, cider vinegar, agave nectar, celery seed and Dijon mustard until smooth. Season with salt and pepper. Pour the mixture over the coleslaw and apples and mix well. And more agave nectar if you prefer a sweeter slaw, or more vinegar if you prefer a tangier slaw.
- To build the sandwich: Cut the pork away from the bone and butterfly the meat. Place on the bottom bun and top with the apple slaw and pickles. Spread some gorgonzola on the top bun and close the sandwich. Repeat with the remaining ingredients. Serve with the bone on the side and your favorite chips.
Cookware for your recipe
You will find below are cookware items that could be needed for this Apple Cider-Braised Pork Chop Sammy with Apple Slaw recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.
- Cooking pots
- Frying pan
- Cutting board
- Measuring cups
- Wooden Spoon
Categories in this Recipe
- Sandwich – A sandwich is a food typically consisting of vegetables, sliced cheese or meat, placed on or between slices of bread, or more generally any dish wherein bread serves as a container or wrapper for another food type. The sandwich began as a portable, convenient finger food in the Western world, though over time it has become prevalent worldwide. In the 21st century there has been considerable debate over the precise definition of sandwich; and specifically whether a hot dog or open sandwich can be categorized as such. In the United States, the Department of Agriculture and the Food and Drug Administration are the responsible agencies. The USDA uses the definition, “at least 35% cooked meat and no more than 50% bread” for closed sandwiches, and “at least 50% cooked meat” for open sandwiches.Sandwiches are a popular type of lunch food, taken to work, school, or picnics to be eaten as part of a packed lunch. The bread may be plain or be coated with condiments, such as mayonnaise or mustard, to enhance its flavour and texture. As well as being homemade, sandwiches are also widely sold in various retail outlets and can be served hot or cold. There are both savoury sandwiches, such as deli meat sandwiches, and sweet sandwiches, such as a peanut butter and jelly sandwich.The sandwich is named after its supposed inventor, John Montagu, 4th Earl of Sandwich. The Wall Street Journal has described it as Britain’s “biggest contribution to gastronomy”.
- Apple Recipes
- Fruit – In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering.Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. Consequently, fruits account for a substantial fraction of the world’s agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.In common language usage, “fruit” normally means the fleshy seed-associated structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. In botanical usage, the term “fruit” also includes many structures that are not commonly called “fruits”, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.
- Pork – Pork is the culinary name for the meat of the domestic pig (Sus scrofa domesticus). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BC.Pork is eaten both freshly cooked and preserved. Curing extends the shelf life of the pork products. Ham, smoked pork, gammon, bacon and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork.Pork is the most popular meat in the Western world and in Central Europe. It is also very popular in East and Southeast Asia (Mainland Southeast Asia, Philippines, Singapore, East Timor, and Malaysia). It is highly prized in Asian cuisines, especially in China, for its fat content and texture.Some religions and cultures prohibit pork consumption, notably Islam and Judaism.