Pork chops and apple sauce are a familiar flavor combination, perhaps from our childhoods.
I paired pork and apples for dinner recently.
But instead of cooking the fruit down into applesauce, I did a quicker version, merely sauteed apples. Pumping up their flavor and creating a sauce with cider seemed like a good idea. Into that, a little applejack, the American apple brandy, for a triple apple effect.
Now that I think of it, a double pork effect would work here. You could crisp up some bacon to start, then
Tip: Serve with butternut or acorn squash puree, topped with a little butter, and a winter greens salad.
PORK CHOPS AND TRIPLE APPLE THREAT
Prep: 10 minutes Cook: 25 minutes Makes: 2 servings
2 pork chops (on the bone), 6 to 8 ounces each
1/2 teaspoon salt, about
Freshly ground pepper
2 tablespoons olive oil or bacon fat
1 small red onion, chopped
2 large tart apples, peeled, cored, sliced about 1/2-inch thick
3/4 cup apple cider
1/4 cup applejack or apple brandy
3 tablespoons whipping cream
Season the chops with 1/4 teaspoon salt and pepper to taste. Heat the fat in a skillet over medium-high heat; add the chops. Cook, turning once, to brown both sides, about 5 minutes per side. Transfer chops to a plate; keep warm.
Add the onion; cook, sprinkled with a little salt, until softened, about 5 minutes. Stir in the apples, coating them with the fat and onions; cook, stirring often, until beginning to soften, 3 minutes. They should be cooked through but retain their shape.
Stir in the apple cider and applejack; return chops to skillet.
Lower heat to medium; cook at a simmer until chops are cooked through. Transfer chops and apples to dinner plates, leaving sauce in the skillet. Add cream to skillet; cook at a simmer until slightly reduced, 5 minutes. Pour the sauce over the chops and apples.
Nutrition per serving: 575 calories, 35 g fat, 11 g saturated fat, 103 mg cholesterol, 43 g carbohydrates, 24 g protein, 670 mg sodium, 3 g fiber