This video is unavailable because we were unable to load a message from our sponsors.
If you are using ad-blocking software, please disable it and reload the page.
Braised Pork with Fennel, Apples and Onions
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
1 3-pound pork shoulder/butt or 2 pieces 1 1/2 pounds each
Kosher salt and black pepper
1 teaspoon fennel seed
1 teaspoon ground cumin, 1/3 palmful
1 teaspoon each granulated onion and garlic
2 tablespoons chopped fresh thyme
1 tablespoon orange zest
1 tablespoon lemon zest
Olive oil, for liberal drizzling
About 1/3 cup Calvados or apple brandy
1 large bub fennel, very thinly sliced
2 onions, very thinly sliced
4 cloves garlic, thinly sliced
A handful parsley, coarsely chopped
1/2 cup cloudy cider
1 cup crisp, fruity white wine
1 cup chicken stock
4 Pink Lady or Honeycrisp apples, cut into 6 wedges each
A few tablespoons Dijon mustard, to finish sauce
Preparation
Rub shoulder with salt, pepper, fennel seed, cumin, granulated garlic and onion, thyme, citrus zest and a couple drizzles of olive oil. Wrap and chill for a few hours or overnight.
Preheat oven to 325°F with a rack in the lower third of oven.
Heat Dutch oven over medium high heat with a drizzle of oil. Add the pork and brown evenly on all sides. Remove pork and deglaze the pan with Calvados then add fennel, onion, garlic and parsley; season with salt and pepper. Add cider, wine and stock then place pork on top. When liquid bubbles, cover and place in oven and braise for 3 1/2 hours.
Remove pork to platter and cover. Add apples to sauce and cover. Cook 8-10 minutes to tender-crisp and stir in Dijon. Shred or slice pork and combine with sauce.
As huge foodies, we know a thing or two about good restaurants—here are some of our faves throughout the U.S. that you should add to your must-try list.
Doctor Says to Stay AWAY From Juice Cleanses—Here's Why
A viewer asked family physician Dr. Jen Caudle if she should do a cleanse to gain energy and lose weight—and the doc said no. Here's what she suggests instead.