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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 290.2
  • Total Fat: 12.8 g
  • Cholesterol: 89.6 mg
  • Sodium: 66.3 mg
  • Total Carbs: 6.0 g
  • Dietary Fiber: 0.9 g
  • Protein: 33.8 g

View full nutritional breakdown of Beerapple Pork calories by ingredient
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Beerapple Pork

Submitted by: GREGORYCOLE

Introduction

This is a slow and difficult, but dish that produces a large amount of juice which is great for jazzing up large amounts of greens like broccoli. I have even used the juices it produces mixed with vinegar as salad dressing. This is a slow and difficult, but dish that produces a large amount of juice which is great for jazzing up large amounts of greens like broccoli. I have even used the juices it produces mixed with vinegar as salad dressing.
Number of Servings: 12

Ingredients

    1 Large package of pork chops
    5 Medium onions, chopped
    1 Large green apple, peeled and chopped
    2 Tablespoons olive oil
    2 Cups of water
    1 Pound of carrots
    1 Porter or stout beer
    1/4 cup apple cider

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Directions

Preheat oven to 300. Slice all the pork chops in half. Heat a brazing or roasting pan on the stove (you must be able to put it in the oven) until it is very hot. Put one tablespoons of oil in the pan and coat, then place the pork chop halves in one by one, but don't move them once they are in the pan. Once the white is halfway up the sides of the porkchops, flip them. They should be browned on the bottom. Brown on the remaining side, then set aside. Dump in the onions and the apples, and add remaining oil. Salt heavily. Once they are blackened around the edges, turn tyhe heat down to medium and stir fry until getting sticky and fully translucent. Pour the carrots into the pan, and immediately deglaze with apple cider, making sure to scrape all the burned bits off the bottom of the pan. Reduce sauce until sticky, than deglaze again with the entire beer. bring to a boil then add the porkchops. Add water to cover, then season to taste. Add a good dose of black pepper, if you like that. Cover and bake in the over at 300 degrees for no less than 3 hours. Put it in your mouf.

Serving Size: Makes 12 medium sized servins

Number of Servings: 12

Recipe submitted by SparkPeople user GREGORYCOLE.






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