pork dinner

This classic roast pork recipe with lots of delicious crackling is great for Sunday lunch with the family. Top with our tasty apple & cider gravy

Roast pork with crackling

garlic cloves,sliced into thin slivers

rosemary,broken into small sprigs

bay leaves,torn

onion,roughly chopped

carrot,chopped

Bramley apple,peeled, quartered, cored and roughly sliced

sunflower oil

tbsp plain flour

milliliters cider

stock

If you have time, rub salt in the pork skin 2 hours before cooking and leave it uncovered in the fridge. Heat the oven to 230C/210C fan/gas 8. Turn the pork rind-side down and with a small knife make about 6 deep incisions along the meat. Poke a sliver of garlic, a piece of rosemary and bay in each incision and turn the pork the right way up. If you didn’t salt the pork earlier salt the skin now.

Mix the carrot, onion and apple and scatter along the middle of a shallow roasting tray to make a bed for the pork to sit on. Sit the pork on the vegetables and rub the skin with the oil. Place the pork in the oven and leave for 15 mins then turn the heat down to 180C/160C fan/gas 4 and continue to roast for 1hr 30 mins. If after this time you don’t have brilliant crackling turn the heat up again and check every 5 mins until the skin has crackled.

Remove the pork from the roasting tray to a board to rest and pour off all but about 2 tbsp of fat from the tray. If your tray is robust enough to go on the heat then do so, if not scrape the contents into a shallow saucepan and place on the heat. Stir the flour in with the veg and cook until you have a mushy, dark amber paste then splash in the cider and bubble down to a thick paste again. Pour in the stock and simmer everything for 8-10 mins until you have thickened gravy. Strain the sauce into another saucepan pushing as much puréed apple as you can through the sieve. Simmer again and season to taste.

Carve the pork loin with crackling attached into slices using a serrated knife and serve with your favourite vegetables and the apple and cider gravy.

Juicy and delicious pan-seared pork chops cooked in a rich onion gravy. 

Smothered Pork Chops

FOR THE PORK CHOPS

pork chops, (1-inch thick)

poultry seasoning salt

pepper

olive oil

unsalted butter

FOR THE ONION GRAVY

yellow onion, (thinly sliced)

salt

garlic, (minced)

thyme

chicken broth

heavy cream

parsley (for garnish)

Season pork chops with seasoning salt and pepper.

Heat oil and butter in a large skillet over medium-high heat until butter is melted.

Add pork chops to skillet and sear for 5 minutes per side, until golden brown. If skillet isn't big enough, cook the pork chops in batches.

Transfer to a plate and keep covered.

Return skillet to heat and add a tablespoon of butter; melt over medium heat.

Stir in sliced onions and add a pinch of salt.

Cook onions for 12 minutes, or until very soft and caramelized, stirring frequently.

Add garlic and fresh thyme; continue to cook for 30 seconds.

Pour in chicken broth and using a wooden spoon, scrape up the browned bits from the bottom of the pan.

Whisk in heavy cream and simmer for 1 minute.

Return pork chops and all the pork juices to the skillet.

Reduce heat to medium-low and continue to cook for 3 more minutes, or until pork is completely cooked through and sauce has thickened.

Remove from heat; garnish with parsley and serve.

A simple one-pan meal with boneless pork chops, sauerkraut, potatoes, apples and caraway seeds.

Pork And Sauerkraut (German Pork Chops) - Whole30, Paleo

pork

russet potatoes

apple

sauerkraut (undrained)

tsp caraway seeds

onion (optional)

Pork and Sauerkraut (German Pork Chops) - Whole30, Paleo

Peel and dice the potatoes, apple, and onion, if using. Set them aside.

Preheat the oven to 350 F.

Do the Prep Work

While the oven preheats, pat the pork chops dry with a paper towel and season very lightly with salt and pepper. Heat a large dutch oven on the stovetop over medium-high heat.

Add the oil. Once the oil is shimmering (about 1 minute), add the pork chops. Brown on each side for about 3 minutes per side. They should easily release once they&#x27;re ready to be flipped.

Brown the Pork Chops

Set the pork chops aside and add the saurkraut to the hot dutch oven. With a wooden spoon, gently scrape the bottom to deglaze it. Add the potatoes and apples and then lay the pork chops on top. Sprinkle the caraway seeds.

Cover and bake in the oven for one hour. Remove the dutch oven, allow to cool slightly, and serve!

Bake the Dish

https://embed.mediavine.com/videos/yh4qldkwbcxviq1swnp9

This easy Pork and Sauerkraut recipe (aka German Pork Chops) is a delicious, cozy dinner your whole family will enjoy! It’s made with super simple, delicious ingredients — boneless pork chops, sauerkraut, potatoes, apples and caraway seeds, and it’s baked in a Dutch Oven for ultra tender pork and easy cleanup!

Top 5 pork dinner recipes from across the web

The most viewed pork dinner recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Roast pork with crackling

Smothered Pork Chops

Pork And Sauerkraut (German Pork Ch...

Spanish pork

Pork and Sauerkraut (German Pork Ch...

Top 5 pork dinner recipes from across the web

The most viewed pork dinner recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roast pork with crackling

Smothered Pork Chops

Pork And Sauerkraut (German Pork Ch...

Spanish pork

Pork and Sauerkraut (German Pork Ch...

The most viewed pork dinner recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine