buckytom
Chef Extraordinaire
i made this tonight and it came out great! i modified a dry rub that i use on grilled chops, browned them in evoo, then cooked them in my crock pot with onions, peppers, cubed pepperoni, and apples for about 4 hours. they were really tender and flavorful.
ingredients for the rub:
10 black peppercorns
5 allspice berries
1 clove
1/2 tsp fennel seeds
1/2 tsp celery seeds
1/4 tsp dried oregano
1/4 tsp dried basil
1/4 tsp dried thyme
1/2 tsp sea salt
combine the rub ingredients in a mortar and pestle and grind into a granulated powder.
ingredients:
6 one inch thick pork chops
4 tbsps evoo, divided
1 large onion, sliced into 1/4 inch rings
4 large cloves of garlic, roughly chopped
1/2 cup of water
3 green bell peppers, sliced into 1/4 inch strips
3 inches of pepperoni, cut into 1/4 inch cubes
3 bay leaves
2 apples, peeled and cored, sliced into 1/4 inch rings
sprinkle the rub evenly on both sides and press into the pork chops.
prepare a large saute on high heat, add 2 tbsps of evoo, and brown 3 of the chops on each side for about 2 to 3 minutes per side until they attain good color. repeat with the other 3 chops and 2 tbsps of evoo. set chops aside.
add the onions and garlic to the saute and stir fry in the remaining oil until the garlic is just getting toasted and the onions begin to brown on the egdes. transfer onions and garlic to the crock.
deglaze the saute with 1/2 cup water. add liquid to the crock pot.
place the pepperoni cubes, sliced peppers, and bay leaves into the crock, and nestle the chops into the mixture. placed sliced apples on top and cover the crock.
set crock pot to high.
about 2 hours later, turn the chops and replace cover. let cook on high for about another 2 hours, until the chops are fork tender.
serve by plating the chops over rice or mashed potatoes and spooning the onion/pepper/apple mixture over top.
ingredients for the rub:
10 black peppercorns
5 allspice berries
1 clove
1/2 tsp fennel seeds
1/2 tsp celery seeds
1/4 tsp dried oregano
1/4 tsp dried basil
1/4 tsp dried thyme
1/2 tsp sea salt
combine the rub ingredients in a mortar and pestle and grind into a granulated powder.
ingredients:
6 one inch thick pork chops
4 tbsps evoo, divided
1 large onion, sliced into 1/4 inch rings
4 large cloves of garlic, roughly chopped
1/2 cup of water
3 green bell peppers, sliced into 1/4 inch strips
3 inches of pepperoni, cut into 1/4 inch cubes
3 bay leaves
2 apples, peeled and cored, sliced into 1/4 inch rings
sprinkle the rub evenly on both sides and press into the pork chops.
prepare a large saute on high heat, add 2 tbsps of evoo, and brown 3 of the chops on each side for about 2 to 3 minutes per side until they attain good color. repeat with the other 3 chops and 2 tbsps of evoo. set chops aside.
add the onions and garlic to the saute and stir fry in the remaining oil until the garlic is just getting toasted and the onions begin to brown on the egdes. transfer onions and garlic to the crock.
deglaze the saute with 1/2 cup water. add liquid to the crock pot.
place the pepperoni cubes, sliced peppers, and bay leaves into the crock, and nestle the chops into the mixture. placed sliced apples on top and cover the crock.
set crock pot to high.
about 2 hours later, turn the chops and replace cover. let cook on high for about another 2 hours, until the chops are fork tender.
serve by plating the chops over rice or mashed potatoes and spooning the onion/pepper/apple mixture over top.