Apples Aren’t Just for Baking

Recently, as Hubby searched through the big freezer in the garage, checking off what we had from the shopping list, he reminded me that we have some beautiful, thick cut pork chops. I need him to give me a nudge every now and again, because I forget.

We are more fortunate than a lot of people, with some cushion in the food budget that allows us not only to get what we need for that week, but also to stock up on things that are on sale. When there are good buys on meat that we can stick in the freezer, or canned or dry goods on sale, we’ll take advantage of that. The problem is, I don’t always remember what’s stashed away for another day when I’m planning out our weekly menu. I was much better during the Pandemic Lock Downs. We kept a detailed list of what was on hand, and I used that list to create or search existing recipes. In the beginning, when no one was sure just what Covid did, how it could be passed and such, we stuck fairly close to home, venturing out only when absolutely necessary. Yeah, that lasted about a month or so. Then we relaxed. While avoiding large crowds, we lived our lives as much as possible.

Wow – wandered off for a minute! Where were we? Oh yes – thick cut pork chops. We are big fans of pork. Pork is so versatile – lending itself well to outside influences without competing for center stage in the flavor profile. It’s a lot like that other white meat, chicken. Actually, it’s even better than chicken. At least that’s what I think.

What is it about apples and onions that just seem to go together so well? I have several recipes pairing the two, and usually it also involves some kind of pork cut. A happy threesome I guess.

Hubby and Kiddo both really loved these chops. Hope you do, too.

Apple and Onion Pork Chops
2 Red Apples
1/2 large Yellow Onion
2 tablespoons Flour
1-1/2 teaspoons Sage
1 teaspoon Garlic Powder
1 teaspoon Thyme Leaves
1/2 teaspoon ground Allspice
1/2 teaspoon Paprika
1 teaspoon Salt
4 boneless Pork Chops, thick cut
2 tablespoons Olive Oil
1/2 cup Apple Juice
1 tablespoon Brown Sugar
2 tablespoons Butter

Core and slice apples into wedges. Trim flesh side so the apples will stand up, skin side up. With a sharp, thin knife, carefully slice each wedge into five or six thin slices. Place the apple slices in a bowl of cold water; set aside until ready to use.

Cut the onion in half from root to tip. Reserve half for another purpose, peel remaining half. With a Mandoline, slice onion as thin as possible. Shake slices to separate from one another, set aside until ready to use.

In a small bowl, whisk flour with all the spices. Sprinkle all sides of the pork chops with the seasoned flour. Heat oil in a large skillet over medium-high heat. Add pork chops. Brown on all sides. Remove pork from the skillet, tent to keep warm.

Add onions to the now empty skillet. Cook, stirring often, for about 3 minutes or until tender, scraping up any browned bits from the bottom of the skillet to incorporate into the onions. Add apples, continue to cook, stirring often, for 2 minutes.

Add the juice, brown sugar and remaining seasoned flour. Stir well to mix and combine. Push the mixture tightly to one side of the skillet. Return pork chops to the empty side. Bring liquid to a boil, then reduce heat to low. Spoon some of the Apple-Onion mixture over the pork chops, scattering the rest around them. Cover and let simmer for 15 minutes. Uncover, turn pork chops over; continue to cook for another 5 minutes or until desired doneness. Add butter, let melt into the sauce for a silky finish.

Plate pork chops, serve with apple mixture over the chops or to the side as desired.

These yummy pork chops go well with green beans and corn bread stuffing. Enjoy!

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Mercy and truth have met each other:
justice and peace have kissed.
Truth shall spring out of the earth:
and justice has looked down from heaven.