Emeril's Braised Pork Chops with Apples and Onions

One of my Christmas gifts was a new crock-pot so I wanted to try it out.  The prep for this meal does take about 20-30 minutes, but is well worth it.  Definitely is a perfect meal for a cold winter's day!  The only thing I did differently was that I used a pork tenderloin cut into 2" steaks, and I used Crown Royal whiskey instead of brandy.  I also used the Spanish "smoked Paprika" as I love the deep flavor of this spice...and omitted the marjoram and caraway seeds.  The pork was so tender you could cut it with a fork so I highly recommend using a tenderloin.  Enjoy!

Ingredients

2 teaspoons kosher salt

1 teaspoon paprika

1/2 teaspoon cayenne

6 center-cut pork chops, 1/2 inch thick (about 2 1/2 pounds)

1/4 cup plus 2 tablespoons all- purpose flour

1/4 cup plus 2 1/2 tablespoons olive oil

2 medium onions cut into 1/4- inch slices

1/3 cup Calvados or other brandy

1 1/2 cups chicken stock or canned low- sodium chicken broth

1/2 teaspoon caraway seeds

2 bay leaves

2 teaspoons salt

1 teaspoon freshly ground black pepper

1 teaspoon chopped fresh thyme

1 teaspoon chopped fresh marjoram

2 Granny Smith apples, cored and cut into 1/4- inch slices, sprinkled with lemon juice to prevent browning if sliced ahead.

Cooking Directions

Combine the kosher salt, paprika, and cayenne and mix well. Using paper towels, lightly pat the pork chops dry, then season the chops on both sides with the salt mixture. Lightly dredge the pork chops in 1/4 cup of the flour.

Heat 1 1/2 tablespoons of the olive oil in a 12-inch sauté pan over medium- high heat. Add the pork chops, 2 at a time, and cook until lightly browned, about 2 minutes per side. Transfer the pork chops to the crock of a 6- quart slow cooker. Repeat with the remaining pork chops, adding a tablespoon of the olive oil to the pan with each batch.

Add 1 tablespoon of the remaining oil to the pan along with the onions and season with a pinch of salt. Sauté, stirring, for 30 seconds, then add the Calvados, scraping to remove any browned bits from the bottom of the pan. Cook until most of the alcohol has evaporated, about 30 seconds. Transfer to a plate and set aside.

Turn the heat down to medium. Add the remaining 2 tablespoons oil and 2 tablespoons flour. Cook, stirring constantly, until the flour is lightly browned and smells nutty. Whisk in the stock, bring to a boil, and cook until the mixture has thickened, about 1 minute. Pour over the pork chops and add the caraway seeds, bay leaves, 2 teaspoons salt, pepper, and half of the herbs. Top with the onions, then cover the slow cooker.

Set the temperature to high and cook until the pork chops are very tender, about 4 hours. Check the pork chops once or twice during cooking, gently shifting them around in the crock so that they are evenly submerged in the cooking liquid to promote even cooking. During the last 45 minutes, push the onions aside and layer with the apples. Cover the apples with the onions and finish cooking. Remove the bay leaves. Sprinkle with the remaining herbs and serve hot with a side of your choice.

We served with green beans and "smashed potatoes".
A wild rice would be a nice compliment to the dish as well.