Cookin' with Moxie

It’s Secret Recipe Club time again! The blog that I got assigned to this month was Lisa’s Cooking Adventures. She is a great blogger and I wish she posted more often – I enjoyed looking through many of her recipes. Once again, I had at least five recipes to choose from and made the decision on this sandwich because I thought it fit the best with the weather we’ve been having lately. Slow-cooked meals and apple cider just beg for colder weather. One word of advice though – do NOT attempt this recipe on a weeknight! Unless of course you like eating dinner at 9pm on a Wednesday? That is what I fell victim to… but once I started the recipe, there was no going back!

This sandwich consisted of tender pork, tangy dressing and a sweet pickle. All three components worked beautifully together. The apple flavor from the ciders really came through on the pork.  The apple slaw is a recipe I will keep in my repertoire for next summer. What a great way to get more fruit into your diet! It was juicy and tangy with a hint of sweetness from the agave nectar so I liked it. I don’t like coleslaw that is soaked with mayo and even though it is listed in this ingredient list, that flavor barely surfaced. I hope I get a panini press for my wedding shower. I bet this sandwich would be even better as a hot panini!

Apple Cider Braised Pork Chop Sammy with Apple Slaw
(adapted from Lisa’s Cooking Adventures, adapted from Jeff Mauro of Food Network)

Ingredients for Pork and Sandwich:

• pork, cut into chops (2.75 lbs)
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 large onion, diced
• 6 cloves garlic, roughly chopped
• 4 cups apple cider
• 2 cups hard cider (i.e. Harpoon)
• 6 sprigs fresh thyme
• 6 sandwich buns
• Bread & Butter pickle slices

Ingredients for Apple Slaw

• 1 cup mayonnaise
• 1/4 cup apple cider vinegar
• 2 tablespoons agave nectar
• 1 tablespoon celery salt
• 1 tablespoon spicy brown mustard
• Salt and freshly ground black pepper
• 1 (14 oz) bag prepared coleslaw mix
• 1/2 cup shredded carrot
• 4 Granny Smith apples, peeled and shredded

Directions:

1. Sprinkle the pork chops generously on both sides with salt and pepper. In large, heavy-bottomed deep skillet over medium-high heat, add the olive oil. When the oil becomes hot, sear the pork chops, without moving, until golden brown, about 4-5 minutes per side. Pull out the chops and set aside on a plate.
2. Turn the heat down to medium and add the onions and garlic to the pan. Season again with salt and pepper and sweat the vegetables, 8-10 minutes. Deglaze the panwith the apple cider and hard cider, scraping the tasty bits from the bottom of the pan with a wooden spoon. Add the pork chops back to the pan along with any juices that have accumulated on the plate. Add the thyme. Cover and bring to a simmer. Cook until the meat starts to fall apart, about 1 1/2 hours.
3. While the pork is cooking, work on the coleslaw. Whisk together the mayonnaise, cider vinegar, agave nectar, celery salt and mustard until smooth. Season with salt and pepper to taste. Pour the mixture over the coleslaw and apples and mix well. And more agave nectar if you prefer a sweeter slaw, or more vinegar if you prefer a tangier slaw.
   To make the sandwich: Drain the pork of any excess liquid. Shred the pork with two forks. Place shredded pork on the bottom bun and top with the apple slaw and pickle slices. Close the sandwich. Repeat until all sandwiches are complete. Serves 6.

Tutti Mangia!

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