There’s no mistaking that this meal
says “autumn,” assertively. Pork and apple are a classic
fall flavor combination. Serve with buttered green beans, mashed
potatoes and red cabbage cole slaw.
Pork Chops
with Caramelized Apples
- 4 pork loin chops, 1 1/2-inch
thick
2 teaspoons crushed thyme leaves
1 1/2 teaspoons black pepper
1/2 teaspoon salt
6 tablespoons butter
3/4 cup granulated sugar
4 large tart apples, cored, peeled and cut into wedges
- Pat chops dry; mix together
thyme, pepper, and salt and season both sides of chops. Set chops
aside.
- In a large heavy skillet
melt the butter with the sugar over moderately high heat; add
the apples and sauté the mixture for 30 to 40 minutes,
or until the apples begin to brown. Turn the apples, cook them
for 5 minutes more, or until they are golden brown and the sauce
is thickened. Remove from heat and keep warm.
- Heat another heavy skillet
over medium-high heat, brush with a little vegetable oil. Add
chops and brown on one side, about 4 minutes; turn and brown
the other side, 4 minutes more. Keep turning chops every couple
of minutes until just done (internal temperature measured with
a meat thermometer will reach 160°F.). Total cooking time
for chops will be around 12 to 15 minutes.
- Serve chops with apples.
Makes 4 servings.
Wine recommendation: Serve
with a chilled dry Riesling or a Gewurztraminer.
Nutrition Facts: Calories
460 calories Protein 31 grams Fat 16 grams Sodium 280 milligrams
Cholesterol 115 milligrams Saturated Fat 8 grams Carbohydrates
50 grams
Recipe and photograph provided
courtesy of Pork, The Other White Meat.
