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Cider Braised Pork Pie With Sweet Potato Crust

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“In 'Pot Pies' by Diane Phillips”
1hr 45mins

Ingredients Nutrition


  1. In a mixing bowl or on a flat plate, combine the flour, salt, pepper, and ginger.
  2. Dredge pork chops in the mixture and set them aside.
  3. In a 5-quart Dutch oven, heat the oil and brown the pork chops on both sides.
  4. Add the apples to the pan and cook for 2-3 minutes, until the apples begin to soften.
  5. Add the cider and broth, stirring to loosen any browned bits that may be stuck to the bottom of the pan.
  6. Decrease the heat and simmer partially covered for 45 minutes until the pork chops are tender.
  7. Make the Sweet Potato Crust (see below).
  8. At the end of the cooking time, remove the pork chops and apples from the sauce with a slotted spoon and arrange them in an ovenproof baking dish( 12-inch round, 2 inch deep casserole dish).
  9. Stirring with a whisk, reduce the sauce over med-high heat for about 10 minutes, until it thickens.
  10. Pour 1 cup of the sauce into the casserole dish, and save the rest for serving alongside the finished pie.
  11. Spread the Sweet Potato Crust over the pork chops in the casserole dish. Dot the top with butter, sprinkle with pecans, and bake at 375° for 15 minutes, until the top is golden brown.
  12. Serve immediately with additional sauce on the side.
  13. Sweet Potato Crust-preheat the oven to 450°; scrub the potatoes, and prick them several times with the point of a sharp knife.
  14. Bake the sweet potatoes for 1 hour, or until they are soft when squeezed.
  15. Peel the potatoes, and place the flesh in a mixing bowl.
  16. Add the brown sugar and salt, mashing the potatoes until they are smooth.
  17. Add the butter, a tablespoon at a time, to make a stiff but smooth mixture.

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