Braised Pork & Rosemary Apple Chutney
Fall flavors are in full swing at our local markets, and with Thanksgiving just a few days away, it’s hard to believe how quickly this year has flown by! While I do love turkey, I’ll be the first to admit that I’m no expert on roasting a giant bird and word on the streets is that a lot of you are feeling sick of those dry, roasted turkeys anyways. So, allow me to introduce my new favorite fall main, and a perfect thanksgiving alt, my Braised Pork & Rosemary Apple Chutney.
This dish brings together rich, savory flavors with a touch of sweet, seasonal goodness, making it the ultimate comfort food for these cool evenings. Slow-roasted pork gets seasoned with smoked salt, fresh herbs, and earthy spices, creating a tender, melt-in-your-mouth pork that’s perfectly paired with a tangy, herby apple chutney. It’s a delicious match of fall flavors, making it a memorable centerpiece for your Friendsgiving feast or a Sunday roast. Plus, this braise can be made ahead, saving you time on the big day and ensuring a stress-free celebration.
Braising the bar with perfect pork
Braised dishes like this one get even better the next day as the flavors continue to meld. You can make the pork and chutney the day before your holiday gathering to save you time and reduce stress when hosting. Simply reheat the pork uncovered in the oven for about 30 minutes, spooning the sauce over top of the pork a few times through the reheating process.
Pair this braised pork with a bold red wine like a Syrah or Zinfandel. The wine’s rich, peppery flavors complement the smoky, herbal notes in the pork, while enhancing the sweetness of the apple chutney.
Braised Pork & Rosemary Apple Chutney
In case you're in the market for a turkey substitute this week or looking for a tasty fall flavored protein for your next dinner, this Braised Pork with Rosemary Apple Chutney is here for you. The combination of tender, slow-cooked pork and tangy apple chutney is a delicious celebration of the rich, savory flavors of fall.
Ingredients
- 5 pound bone-in pork shoulder or butt
- 1 tablespoon kosher salt
- 2 teaspoons smoked salt (or kosher salt)
- 2 teaspoons fresh cracked pepper
- 3 teaspoons ground coriander
- 1 medium onion, quartered
- 1 whole carrot, cut into large, equal pieces
- 1 celery stalk, cut into large, equal pieces
- 5 cloves whole garlic clove, smashed
- 4 sprigs sage
- 4 sprigs rosemary
- 6 sprigs thyme
- 1 quart chicken or veggie stock
- 1 quart water
- 4 tablespoons unsalted butter
- 2 large honey crisp apples
- 2 shallots
- 1 tablespoon neutral oil
- ⅓ cup white sugar
- 5 tablespoons apple cider vinegar
- 1 whole cinnamon stick
- 1 tablespoon fresh rosemary leaves, diced
- kosher salt
Instructions
- Preheat the oven to 350°F.
- Place the pork in a large braising pot, like a Dutch oven, and season all over with 1 tablespoon salt, 2 teaspoons smoked salt, 2 teaspoons pepper, and 3 teaspoons ground coriander. Press any extra seasoning that fell in the pot into the meat.
- Place the pork fat-side down and heat the pot over medium-high heat. Sear the pork for 5-7 minutes to render the fat and create a golden crust. Rotate and sear until all sides have been browned.
- Turn off the heat and add 1 quartered onion, 1 chopped carrot, 1 chopped celery stalk, 5 smashed garlic cloves, 4 sprigs of sage, 4 sprigs of rosemary and 6 sprigs of thyme around the pork.
- Pour 1 quart of stock and 1 quart of water into the pot. Make sure the liquid comes about 75% of the way up the side of the pork. Adjust if needed.
- Cover and place the pork in the oven to roast for 4 hours.
- While the pork roasts, make the chutney below.
- When there is 45 minutes left on the timer for the braised pork, remove the lid and allow it to roast uncovered until fork-tender and falling off the bone. Discard any bones and transfer the pork, all of the cooked veggies to a serving dish. Allow it to rest while you finish the sauce.
- Discard the remaining herbs in the pot using a slotted spoon, leaving only the liquid behind. Heat the pot over medium high and bring the liquid to a rolling simmer and cook until the liquid has reduced by half.
- Whisk in 4 tablespoons of butter and continue cooking until the sauce has thickened and is glossy. Remove from the heat and spoon over the pork.
- Top the pork with the prepared rosemary apple chutney and garnish with a sprinkle of flake salt. Serve on its own with crusty bread or over top of mashed potatoes.
- Remove the core and dice 2 Honeycrisp apples into equal, bite-sized pieces, keeping the skin on. Slice 2 shallots into thin rings.
- Heat 1 tablespoon of neutral oil over medium heat in a saucepan. Add the sliced shallots and a pinch of kosher salt. Cook until the shallots have softened, about 3-4 minutes.
- Add ⅓ cup of sugar and 5 tablespoons of apple cider vinegar. Stir to incorporate and dissolve the sugar then simmer until the sauce begins to thicken, about 3 minutes. Be mindful not to caramelize it—you want to retain some of the liquid.
- Add 1 cinnamon stick and 1 tablespoon fresh, diced rosemary leaves. Continue cooking until the sauce thickens, about 3-5 minutes.
- Stir in the diced apples and cook for another 5 minutes until the apples begin to soften but aren’t yet breaking down. Remove from the heat, allow to cool, then transfer to the fridge until the pork is ready to serve.
