Thursday, September 2, 2010
Heat the oil and brown the pork on both sides and transfer to Dutch oven
Brown the onions and place on top of pork.
Peel, core and dice both apples and place on top of onions.
Stir mustard, vinegar and garlic into cider and pour over pork chops, apple and onion mixture.
Add sage leaves, cover with lid and put in oven and bake for 1 1/2 to 2 hours.
When pork is tender remove from dutch oven and strain the cooking liquid and save apples and onions.
Add cooking liquid back to dutch oven and cook until reduced and is sauce consistency.
I boil egg noodles and once sauce is reduced I add the noodles to reduced sauce, folding in the cooked apples and onions.
Serve the egg noodles with the braised pork steaks.
Posted by Chef Michael Braddock at 5:37 PM