I’ve been a foodie-in-training my whole life (I’ll try to post a picture of me in my chef’s hat circa 1995), so almost all my recipes are adaptations or re-creations of food I’ve had before. Once in awhile I’ll come up with something truly unique and awesome, such as my pork chops with apple juice onions, but I can’t help staying true to classic flavor combinations. I’ve never been a fan of apple sauce with pork – something about cold mush on top of my pork turns me off – so I decided to make a hot apple-onion sauce instead. It’s a great fall or winter dish, and a drier version of the onions are a great topping for turkey burgers during the summer.
Pork Chops & Apple-Onion Sauce:
- Heat one tbsp. olive oil in a non-stick skillet over high heat.
- Meanwhile, trim excess fat off two bone-in pork chops. Season both sides with salt & pepper.
- Add pork to the hot pan and brown for 2-3 minutes on each side.
- Remove chops from the skillet and place on a roasting sheet. Cook in a 375°F oven for 8-12 minutes, depending on chops' thickness.
- While pork is cooking, add one sliced onion to the hot, empty skillet and saute for 2-3 minutes*.
- Add 1 c. unfiltered apple juice and 1/4 c. chicken stock to the onions, making sure to scrape the brown bits at the bottom of the pan.
- Let mixture reduce for 10 minutes, stirring occasionally. Season with salt and pepper.
- Place chops back in skillet and turn in sauce.
- Serve on plates and top chops with onions.
*I also added a few sage leaves I had lying around.
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