Pork & Apple Hot Pot is a one pot all day dish that’s perfect for autumn.
Total Time:3 hours 30 minutes
Yield:6 servings 1x
3 tablespoons olive oil
3 onions, peeled, halved, and sliced into half moons
250 grams bacon (of the streaky variety)
50 grams flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
4 cardamom pods, lightly crushed
Salt and pepper
6 boneless pork loin chops
4 granny smith apples, peeled, cored and thinly sliced
750 ml apple juice
Preheat the oven to 350F (170C). Heat the oil in an oven proof pot and cook the onions over medium heat for about 10 minutes until soft. Remove the onions to a separate bowl.
Scissor your bacon in small pieces into the hot pt and cook until the pieces start to crisp up. Remove the bacon to the same bowl as the onions and mix them together.
Put the flour, cinnamon, cloves, cardamom, salt, and pepper into a zip top bag and give it a bit of a shake to combine. Add the pork chops two or three at a time and shake it all about to coat the pork in the seasoned flour. Shake off the excess flour, and sear the pork in the hot pot for a couple of minutes per side and remove to a plate. Repeat until all the pork is seared.
Tip the remaining flour into the pot and give it a whisk until it soaks up the oil. Slowly add in the apple juice, whisking it with the flour after each addition to get rid of any lumps.
Add half of the onion bacon mixture back to the pot, then three of your pork chops, followed by half the apples. Repeat the layers again.
Pop the lid on the pan and put the whole thing in the oven to do its magic for three hours. Your pork will be tender and the apples and onions will be soft.