Pork with Apples and Onions

Last year Mister and I bought 1/2 a pig.  I named him Mort (after he was processed).  If I’d named him alive, we’d have had another pet.  Anyway, we’re finishing up Mort because we’re going to be getting another 1/2 pig soon.  Mister pulled pork steaks out of the freezer on Friday and we hadn’t gotten them cooked yet.

I scoured the internet this weekend for a recipe that didn’t include breading and frying, grilling, or anything else that’s fattening or impossible during February in Michigan.  I should say that I don’t like pork steak.  Frankly, I hate it.  Except Mort.  He was delicious.  He was tender.  He was…different.

I ended up doing what I always do.  I read a ton of recipes.  I took a little from here and a little from there and came up with my own concoction.  Mister declared it not only a success, but one of his favorites so far.  It’s a bit sweet, a bit tangy, a bit salty, and a lot yummy.  So yummy, in fact, that I got all caught up in the eating and forgot to do the picture taking.  You’ll just have to imagine…

Enjoy!

Pork with Apples and Onions

2 lbs pork chops or pork steak

2 Tbs oil (I use olive but canola or vegetable work well, too)

2 small or medium cooking onions, sliced

1 sour apple like granny smith

1 sweet apple like honeycrisp or gala

2 Tbs worcestershire sauce

1/2 cup white wine

1 8oz package mushrooms

salt

pepper

1 Tbs Wondra flour in 2 Tbs cold water

  • Remove pork from fridge 30 minutes before you want to cook.
  • In a heavy-bottomed pan with a lid (or a cast iron dutch oven) pre-heat to medium and add the oil until hot.
  • Season both sides of the pork chops using salt and pepper, seasoned salt, or whatever else you choose.
  • When pan is hot, cook one piece of pork at a time, about 4 minutes or until very brown on one side.  Flip the meat and repeat.  Be sure not to crowd your pan or it won’t brown.  I cook one chop, steak, or do small batches of meat at a time.  Meat will not be cooked thoroughly.
  • Remove when both sides are brown and remove to a plate. Repeat with remaining meat.
  • When all meat is browned, add the onions and apples.  If there is a lot of oil, use a paper towel to remove some of it.  Cook about 5 minutes, allowing to brown.
  • Add the mushrooms and cook about 5 more minutes.
  • Season with salt and pepper.
  • Add worcestershire sauce and wine.  Stir.
  • Place the pork on top of the vegetables and cover. Cook 5 minutes on medium.
  • Flip the pork so it’s under the vegetables.  Recover and cook 5 more minutes.
  • At this point the pork should be done through.  If not, continue to cook until the juices run clear.
  • Remove the pork and then the vegetables leaving the liquid in the pan.
  • Bring liquid to a boil.  Whisk in Wondra and water and return to a boil.
  • Remove gravy to a bowl or on top of pork and vegetables.
  • Enjoy!
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