Once again I must apologize for the long gap between posts! The holidays got the best of me and I fell out of the blogging routine. Not to mention that Chicago’s dim winter lighting does not lend itself to food photography…
Nonetheless, I haven’t stopped cooking (or eating). Today I’m drooling over this classic autumn-themed dish that happens to be good all year ’round: pork chops and apples. My dad made this a lot and it’s always a classic. This time, I cooked it up at my mom’s place with the help of my sister for a fun family-style meal.
Yeah, not many prep tips for this one. Just some light chopping, sauteing, simmering, and searing.
- 4 center cut pork loin chops, 1.5 inches thick
- 2 golden delicious apples, peeled, cored, and quartered
- 1/4 cup chopped onion
- 1/2 cup chicken broth
- 1 tablespoon of vegetable oil
- 1 tablespoon brown sugar
- 2 tablespoons red wine vinegar
- Fresh ground pepper to taste
- Sprinkle both sides of the chops with pepper. In a large skillet, heat oil. Cook chops 2-3 minutes or until browned on each side. Reduce heat and continue cooking chops for 15 minutes, turning occasionally.
- Arrange apples around meat. Cover and cook for 5 minutes. Remove apples and chops to a serving platter and cover. Drain fat from the skillet.
- Cook onion in the skillet until slightly limp. Stir in brown sugar and vinegar and add broth. Cook mixture for 2 minutes, stirring constantly. Pour the sauce over the chops and apples. Serve immediately.
Simple. Delicible. Nutritable. As Dad used to say.
Happy cooking! I plan to fill 2015 with more yummy recipes, so stay tuned!Google+