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Pork & Apple Hot Pot is a slow-cooked meal that’s perfect for winter. Pork and apples cook together until tender. It’s a delicious way to keep warm.

I’m sitting on my sofa, watching The Golden Girls, and thinking about how I don’t want to write a blog post. I struggle to find any space for creativity at the end of a long day. At the end of a work day I just want to throw my to do list out the window. Work out? No thank you. Make dinner? Do I have to? Write a bunch of words that no one will read? Surely it can wait until tomorrow. But then I don’t want to do it tomorrow either.

I’m just so crap at staying motivated. Tell me your secrets, friends. How do you keep up with your life? And before you suggest it, no I can’t afford a maid.

This Pork & Apple Hot Pot is decidedly not a quick and easy week night dish. I mean, it’s easy, but it’s anything but quick. It’s a slow cooking autumn fantasy. Apples, onions, and bacon cook down to a soft flavorful mush that makes your pork unbelievably tender. I’m normally not a pork chop person, but man, this is tasty.

A bit of good news for you. This whole thing can be cooked in one pot. Just make sure you have something that can transfer from the stove top to the oven. A bit more good news. This will make your house smell heavenly.

The weekend will be here soon, friends. We can make it. And once we get there, let’s eat Pork & Apple Hot Pot.

Pork & Apple Hot Pot

Pork & Apple Hot Pot is a one pot all day dish that’s perfect for autumn.

Author: Renee Rendall
Prep Time: 30
Cook Time: 180
Total Time: 3 hours 30 minutes
Yield: 6 servings 1x
Category: Dinner
Method: Baked

Ingredients

Scale

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

Instructions

Preheat the oven to 350F (170C). Heat the oil in an oven proof pot such as a dutch oven 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.