Pork Chops with Apple Cider and Leeks
Here are the ingredients I’m using in the Arthritis Kitchen tonight
I’m experimenting with ways to add apple cider vinegar to my cooking. I want to go beyond just drinking it as a beverage with honey and using it to soak. Apple cider vinegar is said to fight inflammation and help support a healthy immune system as just some of its health benefits.
For tonight’s meal I decided on pork chops braised with apples, leeks and of course apple cider vinegar. I wanted to pick up a high quality, unpasteurized cider vinegar that contained ‘the mother’ which is the naturally occurring enzyme. I chose Bragg raw organic apple cider vinegar – its the real deal.
Slow Braised Pork Chop with Apples and Leeks
Brine chops for 1-2 hours in a mixture of 2 cups chicken stock, ¾ cup apple cider vinegar, ¼ cup brown sugar, small pinch chili flakes. Take out, pat dry well with paper towels and season with black pepper.
Sear chops on both sides, place into large glass baking dish. Add chopped leaks and red onion to the pan. Deglaze with a splash of apple cider vinegar. Add garlic and apple slices, I used the Gala variety.
Add leek apple mixture on top of chops. Toss in a few sprigs of fresh tarragon.
Add ¼ cup stock. Cover with foil and place in a 300 oven. Bake for 1 1/2 hours.
This was fantastic. After baking it I took the chops out and kept warm. I strained the veg mix and then reduced the remaining liquid to be spooned over at the end. Family loved it not too tart but with a definite apple cider taste.