I love eating, cooking, cookbooks and cooking stores. My passion started twenty something years ago. Every time we travelled to a new place, we always made it a point to try the local food and purchase a cookbook from the local area-region which usually entailed going to a local cooking store. Thus fueling my other passion: kitchen gadgets.
Early in the 90’s, with a couple of girlfriends we visited Seattle. Love the city, the vibrancy of it and I must admit every times I travelled there I always was fortunate to have sunny days. We had a wonderful time sightseeing, eating and visiting with my dear friends that live there. This brought me to the one and only, at that time, family operated “Sur La Table” located at Pike Place Farmer’s Market. The store was and still is one of my favorite. Everywhere we turned I wanted to buy something. I could lose myself in there and not minding it a bit.
Here is where I purchased one of my favorite cookbooks” Dungeness Crabs and Blackberry Cobblers” by Janie Hibler. Here is where I called in and purchased my very first Le Creuset pan. Remember back then we did not have e-commerce and Sur La Table did not have a web site. Did I mentioned I still have the store bookmark with their original phone numbers on it?
The recipe we made last night is one of our favorite winter fare. We love the caramelized onions and the tenderness of the smoked pork chops combined with the rich flavor of the potatoes. Easy to prepare as the oven does it all.
For the apples I sometimes use Fuji. Do not use red delicious or green apples as they are too watery and will not bind well with the flavors.
We hope you enjoy it as much as we do.
½ pound sliced yellow onion, ¼ inch thick (2cups)
1 tablespoon plus 1 teaspoon brown sugar
1 pound peeled russet potatoes, sliced ¼ inch thick
1 pound smoked pork chops – ¾ inch thick and trimmed of all fat
½ teaspoon dry mustard
¼ cup dry sherry
1 ½ tablespoons butter
1 pound gravenstein apples, peeled, cored and sliced ¼ to ½ inch thick
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
Heat the oil and sauté the onion with a teaspoon of brown sugar for 8-10 minutes.
Grease a 2 quart casserole dish and arrange the potatoes on the bottom. Make a layer of onions over the potatoes followed by the port chops.
Stir the dry mustard into the sherry and pour over the pork chops. Cover the dish and bake 45 minutes, or until the potatoes are tender.
Heat the butter in a skillet and sauté the apples slices for 3-4 minutes. Blend the remaining tablespoon brown sugar, cinnamon and cloves together and sprinkle over the apples. Spread the apples over the chops and serve immediately.