Sizzling Skillets and Other One-Pot Wonders - Emeril Lagasse [79]
2. Heat 1½ tablespoons of the olive oil in a 12-inch sauté pan over medium-high heat. Add the pork chops, 2 at a time, and cook until lightly browned, about 2 minutes per side. Transfer the pork chops to the crock of a 6-quart slow cooker. Repeat with the remaining pork chops, adding a tablespoon of the olive oil to the pan with each batch.
3. Add 1 tablespoon of the remaining oil to the pan along with the onions and season with a pinch of salt. Sauté, stirring, for 30 seconds, then add the Calvados, scraping to remove any browned bits from the bottom of the pan. Cook until most of the alcohol has evaporated, about 30 seconds. Transfer to a plate and set aside.
4. Turn the heat down to medium. Add the remaining 2 tablespoons oil and 2 tablespoons flour. Cook, stirring constantly, until the flour is lightly browned and smells nutty. Whisk in the stock, bring to a boil, and cook until the mixture has thickened, about 1 minute. Pour over the pork chops and add the caraway seeds, bay leaves, 2 teaspoons salt, pepper, and half of the herbs. Top with the onions, then cover the slow cooker.
5. Set the temperature to high and cook until the pork chops are very tender, about 4 hours. Check the pork chops once or twice during cooking, gently shifting them around in the crock so that they are evenly submerged in the cooking liquid to promote even cooking. During the last 45 minutes, push the onions aside and layer with the apples. Cover the apples with the onions and finish cooking. Remove the bay leaves. Sprinkle with the remaining herbs and serve hot with a side of your choice.
4 to 6 servings
MINESTRONE
Minestrone is an Italian vegetable soup made with the best vegetables you can find. Don’t panic when you see the lengthy ingredient list here—this dish is easily adapted to use whichever veggies you have in your pantry or fridge. Minestrone often contains pasta, beans, and sometimes meat—tailor it to suit your taste!
5 tablespoons extra-virgin olive oil
½ cup small-diced pancetta or thick-cut bacon
1 cup diced yellow onion
½ cup half-moon or quarter-cut carrot
½ cup diced celery
½ cup diced fennel
4 cloves garlic, minced
¾ cup diced peeled celery root
½ cup diced peeled turnip
½ cup half-moon or quarter-cut peeled parsnip
½ cup stemmed and diced shiitake mushrooms
½ cup diced yellow bell pepper
½ cup diced red bell pepper
½ cup diced orange bell pepper
One 14.5-ounce can diced tomatoes, with juice
¾ cup tubetti or other small soup pasta
One 1 × 3-inch Parmigiano-Reggiano cheese rind
10 cups beef or chicken stock or canned low-sodium beef or chicken broth
1 tablespoon salt
1 teaspoon freshly ground black pepper
1 bunch lacinato kale, other kale, or spinach, cut into bite-sized pieces
½ cup diced zucchini
½ cup diced yellow squash
½ cup ½-inch sliced green beans
¼ cup thinly sliced fresh basil
2 tablespoons chopped fresh parsley
½ cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
Warm crusty bread, for serving
1. Heat 2 tablespoons of the olive oil in a medium skillet over medium heat. When hot, add the pancetta, reduce the heat to medium-low, and cook the pancetta until it is crispy and golden brown and most of the fat has rendered. Using a slotted spoon, transfer the pancetta to a paper towel–lined plate and set aside. Add the onion, carrot, celery, fennel, and garlic and cook, stirring occasionally, until the vegetables begin to wilt, 6 to 8 minutes.
2. Transfer the vegetables to the crock of a 6-quart slow cooker. Add the celery root, turnip, parsnip, and shiitake mushrooms to the same pan with 1 tablespoon of the remaining olive oil and cook over medium-high heat for 5 to 6 minutes, or until the vegetables begin to caramelize. Add the caramelized vegetables, bell peppers, diced tomatoes, pasta, Parmesan rind, and stock to the slow cooker. Season with the salt and pepper and stir to combine. Cover