My photo
Washington, DC, United States
"A rose is a rose is an onion." -Ernest Hemingway


Apple Pork Chops

Pork chops that made my Jewish boyfriend ask for seconds.

For two, you'll need:

+ 2 frenched, thick-cut pork chops
+ 3 sweet apples* (I used Braeburns), cored
+ 1 small onion (white or yellow), petaled
+ brown sugar, 2 teaspoons
+ olive oil, 3 tablespoons
+ soy sauce, 6 tablespoons
+ apple cider, 3 tablespoons
+ chicken stock, about 3/4 cup

Cut a pocket in each pork chop, and insert one apple ring (about 1/4 inch thick, with the core removed) and one teaspoon of brown sugar into each. Whisk together 3 tablespoons of soy sauce, 1 tablespoon of olive oil, and the apple cider. Marinade the chops for at least 2 hours, in the refrigerator.

Preheat oven to 375 degrees F. Arrange the petaled onion and the remaining apples (cut into eighths, with the cores removed) in the bottom of a baking dish. Add chicken stock and remaining soy sauce.

In a skillet, bring remaining olive oil to medium-high heat. Salt and pepper each chop, and sear for about 1 minute on each side. Transfer to the baking dish. Bake for 25-30 minutes. Allow to rest for 5-10 minutes; enjoy!

* I cook almost exclusively with Granny Smith apples, because they're tart and substantial, but in this case, we're looking for a nice, sweet apple. Go ahead and use whichever variety you like best.

Apples on Foodista

No comments:

Post a Comment