Roast the vegetables and pork chops on different racks inside your oven, switching the pans between racks halfway through cooking. If roasting these types of vegetables, get them in the oven before the chops. Tubers and root vegetables, such as potatoes and beets will take a bit longer, depending on how large of chunks you cut them into - 30 to 40 minutes. Veggies such as asparagus, bell peppers, Brussels sprouts, and green beans will take approximately 15 - 20 minutes. Roasting an assortment of spring vegetables also requires a 450 degree oven and will cook in roughly the same amount of time as the chops. Roast some vegetables alongside the Pork chops. But, agrodolce will keep for up to 5 days in the refrigerator, so if you'd rather make it ahead of time, go ahead. The agrodolce should take approximately the same amount of time to prepare as the total roasting and resting time of the chops. It's a beautiful, simple way to take an already delicious dish and turn it into something remarkable. But, the agrodolce really does take them to a whole other level. The drizzle of apple cider reduction in combination with the smoky dry rub the chops are coated with adds plenty of flavor. These braised pork chops are delicious all on their own. You'll want to cook about 1 cup of dry rice for 4 servings.Īgrodolce is a sweet and sour Italian condiment that adds a shock of flavor to everything it touches. While the chops are in the oven, get some wild rice cooking and make the agrodolce. When the chops are nearly done, remove them from the oven, cover and let rest while you boil down the pan juices into a thick syrupy glaze. Then, simply place them in a rimmed baking sheet or roasting pan, pour in some apple cider and put them in the oven to roast. Braising is one of my favorite ways to cook pork chops.Ĭoat the chops with a spice rub and sear briefly in a hot pan to brown. Place the lid back on and continue cooking until done.Thick cut smoky braised pork chops coated in a sweet and spicy apple cider glaze, served over wild rice and topped with agrodolce, a sweet and sour Italian condiment that adds a shock of flavor to everything it touches. About 30 minutes before the meat is done, add the apples, fennel and shallots to the pot, nestling them down into the liquid.Place the meat in the oven for 2 ½ hours. Cover the pot with a tight fitting lid.Add just the pork back to the pot and bring to a boil over high heat. Add the pepper, cayenne, fennel seeds, apple cider, apple cider vinegar, chicken stock and stir to combine.(Scoop out as many of the veggies as you can onto a plate and set aside.) (deglaze the pan with 1/4 cup chicken stock if it is browning to quickly) Add in garlic and cook for 1 more minute. Add shallots and fennel to the oil and reduce heat to medium.Transfer pork to a plate when the browning step is complete.Brown the pork shoulder roast until brown on all sides, about 4 minutes each side. Heat the oil in a large (oven proof) dutch oven set over high heat.
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