Roasted pheasant stuffed with wild rice served with pomegranate and persimmon sauce makes a flavorful winter dish.
Pork and apples make a perfect marriage. When stewed or baked with apples, the pork takes on the wonderful flavors of apples – sweet, but somewhere lurking in the background is that familiar tart flavor that’s a pleasant surprise.
My inspiration for this post was simply a desire to braise some pork in the wonderful cider from Wandering Aengus Ciderworks in Salem. I settled on combining some ingredients and methods from the recipe mentioned in the previous paragraph with another for Stuffed Pork Chops with Roasted Apples and Calvados from Saveur Magazine. Amazingly, all the ingredients came from Oregon.