Cider-braised Pork Chops with Caramelized Onions and Chipotle-glazed Apples, Horseradish Mashed Potatoes and Sautéed Kale

| November 14, 2010 | 1 Comment

From conception to eating for approval, this meal was destined for inclusion in Savor the Taste of Oregon. At first bite, Vic and I agreed it will be a delightfully homey addition to our upcoming book. Unfortunately for you, that means that this is a teaser, asking you to hold on patiently for the publication date. However, you can imagine how it might taste from my description. 

Braising is a forgiving method of cooking, especially for tough and cheaper cuts of meat. These chops, however, were premium Carlton Farms thick-cut loin chops. Braising allows the meat and accompanying ingredients to bask in a flavorful liquid for considerable time. 

Cider-braised Pork Chop with Caramelized Onions, Chipotle-glazed Apples, Horseradish Mashed Potatoes and Sautéed Kale


Pork, fruits and fruit juices go together like Oreos and milk. After a long, luxurious bath in slow-simmering Wandering Aengus Wanderlust Hard Cider, our well-seasoned chops and onions emerged succulent and fork tender. The horseradish mashed potatoes and the glazed apples were perfect foils, each coming from opposite tastes. The apples were sweet and cinnamony, with heat provided by the adobo from  canned chipotles. The potatoes delivered a semi-mild kick from the horseradish, tempered by cream and chicken stock. The kale, while offering a color contrast, makes a delicious, warm, garlicky salad. We poured the same Wanderlust Cider to enjoy with this meal. 

Wandering Aengus Wanderlust English Style Cider


Wandering Aengus is devoted to recreating an American cider tradition. The taste of their ciders is evidence that they are committed to this simple craft that showcases the most American fruit, the apple. Visit Wandering Aengus’ site to learn more about their terrific products. 

Bon appétit! 

— Charles

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Category: Pork

About the Author (Author Profile)

Music, food and photography are at the center of Charles’ life. He performed with the Dallas Symphony, Dallas Opera and was assistant principal bassoonist with the Fort Worth Symphony for more than 20 years. When Charles and Victor moved to Baltimore, Charles created Lone Star Personal Chef and Catering Service and taught cooking classes at Williams-Sonoma. Now in Salem, Charles is a Realtor with Coldwell Banker Mountain West Real Estate, taught cooking classes for children at the A.C. Gilbert Discovery Village, and owns and operates Charles Price Photography. Charles and Vic enjoy entertaining and frequently host dinners as fundraisers for local non-profits and charities

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  1. […] devote more time and space for them in another post. (FYI — Wandering Aengus has been featured in this recipe on The Taste of Oregon.)   Cider Display at E.Z. […]

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