I find pork chops quite uninteresting, even though pork is my favourite meat. Of the cuts, I think the chop is the least exciting and I often find myself shallow frying it and adding interest by means of a mustard sauce of some sort. This time I decided to treat the chop as any other cut that can be slow cooked (think pulled pork…).
This is attempt #2. And because it worked and came out delicious, it’s now worth a post. Attempt #1 failed due to a series of mistakes, the most obvious of which was to think it was a good idea to try something completely new and set the oven to cook it for 4 hours whilst going about my daily affairs. It was edible but just because I have a good nose and smelled the stupid idea before the burnt apples at the bottom of my prized pot roast pan caught fire. Mistakes 2, 3 and 4 were not enough liquid for such a long cooking time, oven too high (even though it was low) and a pan that doesn’t seal completely, and so lets some of the all-important moisture escape during cooking.
So I added more liquid, opted for completely sealing the oven-proof dish with foil and lowered the cooking temperature. And kept an eye on it so I could calculate the ideal time in the oven too.
Ok, you may be thinking pork + apples + dates + thyme… anyone can make those work. And you’re right, there is no magic here. I just found one of many ways to put these things together and make something yummy. And here I am sharing it with you, hoping you will give it a try and that it makes you happy too.
If you do, make sure when you cut through the meat and stab it with your fork that you grab some apple and date as well for the perfect mouthful.