Cast Iron Pork Chops & Apples Recipe with a White Wine Pairing

Pork Chop & Apples Recipe and Food & Wine Pairing
It’s our favorite time year again…apple season!!! When you think of autumn in New England, one of the classic activities that should top your list is apple picking. Juicy, sweet, and tart, these fruits are a major staple and form of income for many Rhode Island farms during the fall. Not only does an apple a day keep the doctor away, but there are a delightful variety of options when it comes to enjoying them. We asked Matt Jennings of Farmstead in Providence for his favorite apple recipe, and so he sent us this delicious Cast Iron Pork Chops with Apples recipe.
Ferraton Pere & Fils Cotes du Rhone Samores White

 

The Côtes du Rhône appellation is in the eastern region of France in the Rhone Valley. Though you might be more familiar with red Côtes du Rhône wines, the region does produce some stunning white wines.
Our favorite is Ferraton Père & Fils Samorëns Côtes du Rhône White, a full bodied, mellow and balanced wine. Made of 60% White Grenache & 40% Clairette, we just love the aromas of white flowers and white fruit. Crisp, full-bodied, and fruity, this wine balances the saltiness of the back, the tartness of the apples, and overall richness of this Cast Iron Pork Chops with Apples recipe.
Cast Iron Pork Chops with Apples
Serves 6
Ingredients:
  • 1 tablespoon vegetable oil
  • 4 ounces thick-cut bacon, cut into 1/2-inch pieces
  • 1 tablespoon unsalted butter
  • 5 pounds boneless pork shoulder, cut into 6 pieces
  • Kosher salt and freshly ground black pepper
  • 3 medium shallots, thinly sliced
  • 1/3 cup Calvados or other apple-flavored brandy
  • 1 1/4 cups apple cider, preferably fresh
  • 2 tablespoons (or more) apple cider vinegar
  • 3 tart, firm apples (such as Pink Lady or Honeycrisp), peeled, cut into 1/2-inch wedges (about 4 cups)
  • 1/2 teaspoon Dijon mustard
  • Chopped fresh chives
Directions:
  • Place a rack in lower third of oven; preheat to 325°. Heat oil in a large heavy cast iron pan over medium heat. Add bacon and cook, stirring often, until browned and crisp, 6-8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate and set aside.
  • Increase heat to medium-high. Add butter to pot with drippings. Season pork shoulder with salt and pepper. Working in batches if needed, cook pork shoulder, reducing heat as needed to prevent overbrowning, until brown on all sides, 8-10 minutes per batch. Transfer pork shoulder to a plate.
  • Add shallots to pot and cook, stirring often, until shallots begin to soften, about 4 minutes.
  • Remove pot from heat; add Calvados and stir, scraping up any browned bits from bottom of pot. Return to heat and simmer for 1 minute. Add apple cider and 2 tablespoons vinegar. Bring to a simmer, then return pork shoulder to pot, placing in a single layer on bottom of pot (the meat should not be completely covered).
  • Cover pot and transfer to oven. Braise pork shoulder, turning after 1 hour, until fork-tender, about 2 hours. Stir in reserved bacon. DO AHEAD: Bacon and pork shoulder can be cooked 2 days ahead. Let cool in braising liquid, uncovered. Chill, uncovered, until cold; cover and keep chilled. Rewarm before continuing.
  • Using tongs, transfer pork to a deep platter. Skim fat from cooking liquid. Place pot over medium heat and bring liquid to a simmer. Add apples and cook until apples are just tender and sauce is slightly reduced, 8-10 minutes.
  • Stir Dijon mustard into sauce; season with salt, pepper, and more vinegar, if desired. Pour sauce with apples over pork on platter. Sprinkle with chives.

“Chef & owner of Farmstead, Matt Jennings is a skilled butcher, forager, preserver & cooker of all things delicious. He is a two-time finalist for the James Beard Foundation’s “Best Chef Northeast” award, is named one of America’s “Most Sustainable Chefs” and was selected as one of Food & Wine magazine’s “Big thinkers, changing the way Americans eat.” Together with his wife, the Jennings’ influence on regional New England cuisine is reflected in the menus, care of the dishes & support of local growers.” www.farmstead.com

Stop by Farmstead in Providence for
fresh, seasonal, and handmade foods.

Visit Bottles Fine Wine to get this wine.
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