145. Cider Braised Pork Shoulder with Caramelized Onions p.476

145. Cider Braised Pork Shoulder with Caramelized Onions p.476

The recipe
I love to braise. It’s almost worth suffering through the interminable and bitter winter of Montreal to do it. Of course you could braise all year round if you really wanted to, but somehow simmering meat for hours in the middle of July just doesn’t sound like a good idea. Braised meats are delicious, [...]

7 February 2008 | Beef, Veal, Pork, and Lamb, The Book | 3 Comments
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31. Pork Chops With Sautéed Apples and Cider Cream Sauce p.480

31. Pork Chops With Sautéed Apples and Cider Cream Sauce p.480

Sorry, no recipe this time
The sautéed apples and cider cream sauce were absolute stars, but the pork chops themselves were a pretty indifferent base for this recipe. It starts with the cream sauce (shallots softened in butter, cooked together with apple cider, cider vinegar, sage, chicken stock, and heavy cream), then the chops are cooked [...]

16 April 2007 | Beef, Veal, Pork, and Lamb, The Book | 3 Comments
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