Image for Winter Pork & Apples
Winter Pork & Apples
Print Recipe
A tender, succulent main dish that highlights hearty winter flavors.
  • CourseMain Dish
  • 2 lbs boneless pork loin or rib chops
  • 4 strips bacon, chopped
  • 1 cup yellow or red onion, chopped
  • 1 tsp salt, pepper, nutmeg to taste
  • 1 1/2 cups peeled, cored, sliced apples
  • 1 Tbsp brown sugar, to taste based on how sweet your apples are
  • 1/4 lb butter
  • 2/3 cup ale or cider, malty ales are ideal
  • 1 Tbsp brandy or marsala (optional)
  1. Cube pork (loin) and put a layer of it or two chops in the bottom of a heavy roasting pan just large enough to fit the meat.
  2. Mix the bacon, onion, and spices; scatter a thin layer of these over the meat.
  3. Do the same with some apple slices, followed by a light dusting of sugar
  4. Repeat these layers until you have used up the ingredients.
  5. Dot the top layer with butter and pour on the ale or cider.
  6. Bake covered at 425° for about 30 minutes, then lower oven heat to 325° and continue cooking until the meat is very tender.
  7. Reduce the liquid to intensify its flavor (optional); add a spoonful of butter or heavy cream to make it silky before serving. A small spoonful of brandy, marsala, or port is lovely, too.
Recipe Notes

You can cook this in an iron skillet on top of the stove; cover the skillet and use your simmer burner.

Share this Recipe