50 Servings

Thick Cut Apple Ginger Pork Loin ChopsIngredients:
1/2 cup canola oil, divided
50 thick cut pork chops, bone-in
1/2 gal apple juice
1 qt apple cider vinegar
4 qt chicken broth
3/4 cup brown sugar
2 tbsp liquid smoke
2 tbsp garlic powder
2 tsp ground nutmeg
2 tsp ground ginger
1 tbsp ground black pepper
16 Granny Smith apples, cored and sliced
8 sweet onions, sliced into rings

1. Preheat oven to 225 degrees F
2. Mix together the apple juice, cider vinegar, chicken broth, brown sugar, meat tenderizer, garlic powder, nutmeg, ginger, and black pepper, stirring until the brown sugar has dissolved.
3, Divide the liquid into hotel pans
4. Heat canola oil in a skillet over medium-high heat, and brown outsides of the pork chops thoroughly, about 5 minutes per side.
5. Place the pork chops into the liquid. Top the chops with apple and onion.
6. Cover each pan tightly with foil
7. Cook 2 hours, the turn the chops over in the sauce.
8. Cook an additional 2-3 hours, until the internal temperature of the chop reaches at least 160 degrees F.

Larry chopping onionsLarry’s Notes: This recipe makes enough sauce to be drizzled over 50 scoops of rice as a side dish. One of the techniques I like to use with this, and other pork loin chop recipes, is to “flash grill” the chops on a white-hot stove top grill to get those gorgeous marks and char flavor.