That's what happened last night at the Frog & PenguINN. The pork chops were ready and the plan was to grill or bake them. But, this being fall, I wanted something different.
A quick search online produced this recipe adapted from Martha Stewart's website with credit to Lucinda Scala Quinn's Mad Hungry cookbook. The portions listed on the website were for 6 servings, so I modified them for 2. Not only was this a (very) easy recipe, but a great dinner choice for fall weather and apple season.
Pork Chops with Apples & Onions
The list of needed ingredients is small and includes items that were already in the fridge or pantry.
- 2 bone-in pork chops, cut 3/4-inch thick
- Coarse salt and freshly ground black pepper
- 1 TBSP extra-virgin olive oil
- 1 TBSP unsalted butter
- 1 large onion, sliced (variations include using leeks or adding a sliced potato)
- 1 apple, cored and sliced
- 1/2 C beer, white wine, cider or chicken broth or water to deglaze pan
- Trim chops of some excess fat. Sprinkle both sides with salt and pepper. Heat a skillet over high heat, and swirl in the olive oil.
- Place pork chops in pan and don't move for a few minutes, to assure a good golden sear. Turn and brown well on second side for a total of about 10 minutes. Transfer chops to a warm plate. (I used a cold plate and it was OK.)
- Swirl butter into pan. Add onion and apples. Saute until onion slices are lightly caramelized and apples have begun to soften, about 8 minutes. Stir in liquid of your choice.
- Return chops to pan. Cook until pork is tender, about 10-12 minutes (depending on size of chops), turn halfway through and cover chops with apple mixture. Serve with a spoonful of apple-onion mixture on top.
If you prefer, serve the pork chop, apple-onion mix over mashed potatoes or rice. Our choice was a side of fresh green beans. This recipe is another "keeper" according to Grenville — high praise for a first-time recipe, but it won't be the last.