Monday, February 25, 2013

Apple Cider Pork with Roasted Carrots and Parsnips

This recipe is one of those recipes that sounds and looks really good on paper; but when it comes to making said recipe, it's a little more difficult. I have attempted and edited this recipe several times in the last year. I have tried it with an apple/raisin chutney (too much apple), baking it in the oven (something was missing), frying it on the stove top (again, something was missing.) This last attempt was the last attempt before I ditched the recipe completely. Then, inspiration hit, the crock-pot. Slow cook the pork with the vegetables in the apple mixture for several hours until they are all melded together and the pork is falling apart. My mouth is watering just thinking about it. Hope you enjoy this easy meal as much as we do!

Apple Cider Pork with Roasted Carrots and Parsnips



1 lb pork chop, boneless
2 parsnips, quartered
1/2 bag baby carrots
1/2 potato, cubed
1/2 small yellow onion, sliced
1/2 Braeburn apple, cored and sliced
Juice from half a lemon
2 Tbsp olive oil
1/4 cup apple juice
1/8 cup apple cider vinegar
Salt and Pepper to taste
Pinch of nutmeg


-->Salt and Pepper vegetables and pork. Add a pinch of nutmeg to the pork. Place vegetables and pork in the crock-pot.


-->Drizzle Olive oil on top of vegetables and pork. Add lemon juice, apple cider vinegar and apple juice. Set crock-pot to hi. Cover and go about your business for the next 4-6 hours. If you are cooking it for 6+ hours, around hour 4, turn the setting to low. You can add a 1/2 cup of vegetable or chicken broth if need be by hour 4.


-->Turn heat to off on crock-pot and let sit for 5-10 minutes without lid.


-->Plate and serve with your favorite bread and beverage. Happy Eating!!