Every once and a while I make something that cooks all day and makes the house smell awesome and think, why don’t I do this more often? This is one of those dishes. Pork chops and onions and bacon and apples simmering for hours before dinner? Yes. Please.
I’ve made this several times, and it never disappoints. It’s making it’s first appearance on the blog, though, because it’s one of those meals that’s terrible to photograph. It’s ugly, plain and simple. But it’s delicious and you should make it anyway.
Pork and Apple Hotpot
(slightly adapted from Nigella Kitchen)
3 Tbsp. olive oil
3 onions, peeled, halved and sliced into half-moons
1/2 lb. bacon, cut into small pieces
1/3 cup whole wheat flour
1 tsp. apple pie spice
Salt and pepper, to taste
6 boneless pork chops
4 Granny smith apples, peeled and thinly sliced
3 cups apple cider
Preheat the oven to 325F degrees. In a large skillet, heat the oil until shimmering. Add the onions and cook until translucent, about ten minutes. Remove to a bowl and set aside. Add the bacon pieces and fry until cooked but not crispy. Remove to the bowl with the onions and mix together.
In another bowl, whisk together the flour, apple pie spice, salt and pepper. Coat each of the pork chops in the flour mixture. Add 3 at a time to the pan and sear. Remove to a plate when finished. Whisk any remaining flour into the pan. Add in the apple cider and bring to a boil, whisking often.
In a dutch oven, layer as follows: bacon and onion on the bottom, 3 pork chops, apple slices, onion and bacon, 3 pork chops, apple slices, onions and bacon, and then the remaining apple slices. Pour the apple cider mixture evenly over everything.
Cover and bake for 3 hours.