4 thick cut pork chops, bone-in
1/4 cup apple juice
1/4 cup apple cider vinegar
1 tsp ground ginger
2 cups chicken broth
1 Tbsp brown sugar
1/2 tsp liquid smoke
1/2 tsp garlic powder
1/2 tsp ground nutmeg
1 tsp ground black pepper
2 cups Granny Smith apples, cored and sliced thin
1 large sweet onion, sliced into rings
1. Preheat oven to 225 degrees F
2. Mix together the apple juice, cider vinegar, chicken broth, brown sugar, meat tenderizer, garlic powder, nutmeg, ginger, and black pepper, stirring until the brown sugar has dissolved.
3, Pour the liquid into a deep casserole
4. Heat canola oil in a skillet over medium-high heat, and brown outsides of the pork chops thoroughly, about 5 minutes per side.
5. Place the pork chops into the liquid. Top the chops with apple and onion.
6. Cover each pan tightly with foil
7. Cook 2 hours, then turn the chops over in the sauce.
8. Cook an additional 2-3 hours, until the internal temperature of the chop reaches at least 160 degrees F.
This recipe makes enough sauce to be drizzled over scoops of rice served as a side dish, and it scales easily. Need a version of this recipe for a bigger crowd? We prepared this for fellowship dinners where we plated fifty or more servings. You can find that recipe at: Large Group recipe serves 50