Apple Butter Braised Pork Chops — The Weekender
I’m not sure if it’s just in my social circles, but I find that the number of potluck parties I’m invited to skyrockets this time of year. So many invitations are issued with the request that we bring a dish to share. And while I don’t mind traveling to various gatherings with my casserole dish or slow cooker in tow, I do sometimes find myself stumped for ideas as to what to bring.
Salads are often good, but they rarely keep their crunch as long as I’d like. Desserts are always welcome, but I prefer to bring something savory, on the chance that everyone else made something for the sweet table. And that leaves me forever on the search for a portable main dish.
Often I’ll make a big pasta bake. They’re easier than lasagna and are typically a crowd-pleaser. If I know the crowd eats poultry, I’ll roast chicken legs in a casserole dish along with sauteed mushrooms, garlic, rice and chicken stock.
Recently I made Sunny Anderson’s Apple Butter Braised Pork Chops, and I think it’s a dish that could easily be made into a potluck star. It features green peppers, grape tomatoes, a sweet and tangy apple butter sauce, and juicy and tender pork chops. It can be eaten alone or with a hunk of bread, for soaking up the gravy.
Truly the only alternation you’d need to make for easier portioning is that you’d want to use boneless chops (or even a whole pork loin) instead of the bone-in chops she suggests. And if you’re cooking for a pork-free crowd, you could always swap in poultry.