This one of those all-in-one meals which if you’re a regular reader of my site you’ll know I’m a fan of this style of cooking. If you’re cooking for the family this is a great meal that can be prepared ahead and thrown in the oven while you go and get the kids from school.
4 grass-fed pork chops
1 medium white onion – sliced
8 oz mushrooms – sliced
2 large carrots – peeled, sliced in 1/2 lengthwise, 1/4″ slice
3 garlic cloves
1 cup dry vermouth
4 sage sprigs
5 cups organic chicken broth
2 large red apples – large dice
2 tbsp olive oil
Preheat oven 375°F.
Begin by preheating a grill/large saute pan on high heat for 2-3 minutes. Season pork chops with S&P on both sides. Add 1 tbsp olive oil to pan. Sear pork for 3-4 minutes each side until nicely golden brown.
Set aside in large oven tray. Wipe the same pan with a paper towel and drain any excess oil. Add another tbsp olive oil and saute mushroom and onion on medium heat for 2 minutes, add garlic. Cook for additional minute. Add vermouth and reduce for 1 minute on high heat. Add to seared pork along with all remaining ingredients.
Cover dish with foil and put in oven for 2 1/2 hours approx. or until pork is fork tender and fully cooked. Pork and apples are a classic together so instead of just serving apple sauce with it, I incorporated them into the sauce so you end up with a lovely sweet flavor in the gravy. Turned out great.
I served this with rice pilaf but it would be equally great with some potatoes, your choice. Let me know what you think.
All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.