Uuuuugh autumn. Winter. Bleh.
Really, about the only good thing that comes with this time of year is apples. I really like apples, though I am quite particular about the types that I’ll eat (it’s a short list: Granny Smith, Pink Lady, Jazz).
But yup, apples are the only good thing. That’s about it. There’s nothing else.
So this is what we had for dinner tonight – cooked this afternoon while there was still enough light to take photos.
(Another point against autumn and winter. Who, except for food bloggers, has dinner cooked at 4pm. Not even senior citizens eat that early.)
I had pork, I had apples, I had beer (which was a random bottle of unlabeled homebrew ) so mashed them all together into a dish.
I used Jazz apples, and they don’t cook down into mush – which is both good and bad, depending on how you see things. A different apple would’ve cooked down into a sauce, but I did like having the slices of apple to eat with the pork. Hmmm.
I pretty much always have apples in this house during this time of year so I’m sure I’ll make another variation of this dish at some point. Apples and pork are so good together. Add beer and it’s like a wonderful ménage à trois.
- 4 pork loin chops
- 2 slices bacon
- 1 large onion, peeled and sliced
- 2 cloves garlic, peeled and thinly sliced
- 1 teaspoon fennel seeds, lightly crushed
- 2 stalks sage leaves
- 3 apples, cored and cut into chunks
- 1 bottle of beer
- Salt and pepper
- Preheat oven to 180°C.
- Heat a dash of oil in a frying pan and brown the pork chops on both sides. Set aside.
- Fry the bacon and slice into small pieces.
- With the pan on a medium heat, add the onion and garlic. Cook for 5 minutes to soften.
- Add the bacon back to the pan. Add the fennel and sage leaves, then the apples and the beer. Season well with salt and pepper. Bring to the boil and lower to a simmer. Cook for a few minutes.
- Transfer the pork chops to an ovenproof dish and spoon the apple and beer mixture over.
- Cover with foil and roast for 30 minutes, or until the apples are soft.
Inspired by Nigel Slater