Shelly's Recipe

Apple Cider Pork Chop with Apple Slaw

Category: Pork - Chops and Steaks

Pork and Sandwich:

pork, cut into chops (2.75 lbs)
Salt and freshly ground black pepper
2 tablespoons olive oil
1 large onion, diced
6 cloves garlic, roughly chopped
4 cups apple cider
2 cups hard cider (i.e. Harpoon)
6 sprigs fresh thyme
6 sandwich buns
Bread & Butter pickle slices
Ingredients for Apple Slaw

1 cup mayonnaise
1/4 cup apple cider vinegar
2 tablespoons agave nectar
1 tablespoon celery salt
1 tablespoon spicy brown mustard
Salt and freshly ground black pepper
1 (14 oz) bag prepared coleslaw mix
1/2 cup shredded carrot
4 Granny Smith apples, peeled and shredded
Directions:

Sprinkle the pork chops generously on both sides with salt and pepper. In large, heavy-bottomed deep skillet over medium-high heat, add the olive oil. When the oil becomes hot, sear the pork chops, without moving, until golden brown, about 4-5 minutes per side. Pull out the chops and set aside on a plate.

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, 8-10 minutes. Deglaze the pan 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. Cover and bring to a simmer. Cook until the meat starts to fall apart, about 1 1/2 hours.

While the pork is cooking, work on the coleslaw. Whisk together the mayonnaise, cider vinegar, agave nectar, celery salt and mustard until smooth. Season with salt and pepper to taste. 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 make the sandwich: Drain the pork of any excess liquid. Shred the pork with two forks. Place shredded pork on the bottom bun and top with the apple slaw and pickle slices. Close the sandwich. Repeat until all sandwiches are complete. Serves 6.