Pork Chop and Apples

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This weekend was such a tease in Austin.  On Saturday, we had the most beautiful day in a long time.  It was hot enough that if I was outside all day, I probably would’ve gotten a (second) sunburn for the season already.  So, like a good kinda-sorta-Ginger, I stayed out of the sun by watching Captain America in Imax 3d, but then made Mr. Little Fish take me to dinner somewhere, anywhere, with a patio.  Luckily, our favorite neighborhood pizza place is pretty much nothing but a patio, so we spent the evening after the movie enjoying the sun.

But, then, Sunday and Monday came along, and it was rainy and gloomy and kinda chilly again, and today is straight up cold. What’s up with that, Austin?  Winter is (not supposed to be) Coming. I had planned all weekend to make a light, sunny ceviche, and I did (and it was delicious), but I ate it grumpily because my food does not match the weather outside right now (and apparently cooking makes me do things like pay attention to the seasons!).

What does sort of match this weather is this stove-top pork chop with apples dish. Really, it’s a fall dish. Apples are in full season then, and it’s comfort-food-like with a side of mashed potatoes or cauliflower.  But, what I think is great is that this could easily be transformed into a summer dish.  Grilled pork chop and apples anyone? Pork chops are kind of made for the grill, and there are few fruits that don’t benefit from dat charcoal-caramelization.  Unfortunately, I don’t have easy access to a grill, so I’ve forced this recipe indoors, but I would love to hear if anyone decides to try an outdoor variation of it (just through the apple and onions on some foil and throw on grill!)!

Pork Chop and Apples
Serves 3

Ingredients:

3 boneless pork chops
1/2 tbsp coconut oil, melted
1/2 tbsp brown sugar
1/8 tsp cinnamon
1/8 tsp nutmeg
1.5 tbsp unsalted butter, melted
2 apples (I use one Granny Smith and one Gala for sweetness), cored and sliced
1 onion, diced
Kosher salt and pepper, to taste

Directions:

1. Preheat oven to 400 degrees Fahrenheit, and put a large cast iron or other oven-safe skillet inside to preheat with it.  Pat the pork chops dry with a paper towel, and then, brush the chops lightly with coconut oil and sprinkle salt and pepper on both sides. Set aside until the oven is done heating.
IMG_69782. Remove the skillet from the preheated oven, and place on the stove top over medium high heat.  After a few minutes, lay the pork chops in the skillet, and sear on each side for 2-3 minutes, until the sides are golden brown (NOTE: you may want to turn on your oven vent or open a window, as this produces some smoke!). Remove the pork chops to a plate after they achieve the golden color (don’t worry if they are not cooked; they will cook through in the oven).
IMG_69803. Add the remaining coconut oil to the pan, and add the diced onions, sauteing until they start to soften, about 5-7 minutes.
IMG_69814.  While the onions cook, mix together the melted butter, brown sugar, cinnamon, nutmeg, and some salt and pepper in a small bowl.  When the onions are soft, add this mixture to the pan, along with the sliced apples.  Cook until apples start to soften, about 5 minutes.
IMG_69845. Add the pork chops back to the pan, and spoon the apples and onions mixture over the top of them. Cover the pan with aluminum foil, and bake in the oven for 10-15 minutes, or until the pork chops reach 140 degrees Fahrenheit with an instant read thermometer stuck into the thickest part of the chops.
IMG_69856.  Remove from oven, and serve the chops with the apples and onions spooned over, and with a side of brussel sprouts to mashed potatoes!
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Pork Chop and Apples
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dinner
Cuisine: American
Serves: 3-4
Ingredients
  • 3 boneless pork chops
  • ½ tbsp coconut oil, melted
  • ½ tbsp brown sugar
  • ⅛ tsp cinnamon
  • ⅛ tsp nutmeg
  • 1.5 tbsp unsalted butter, melted
  • 2 apples (I use one Granny Smith and one Gala for sweetness), cored and sliced
  • 1 onion, diced
  • Kosher salt and pepper, to taste
Directions
  1. Preheat oven to 400 degrees Fahrenheit, and put a large cast iron or other oven-safe skillet inside to preheat with it.  Pat the pork chops dry with a paper towel, and then, brush the chops lightly with coconut oil and sprinkle salt and pepper on both sides. Set aside until the oven is done heating.
  2. Remove the skillet from the preheated oven, and place on the stove top over medium high heat.  After a few minutes, lay the pork chops in the skillet, and sear on each side for 2-3 minutes, until the sides are golden brown (NOTE: you may want to turn on your oven vent or open a window, as this produces some smoke!). Remove the pork chops to a plate after they achieve the golden color (don't worry if they are not cooked; they will cook through in the oven).
  3. Add the remaining coconut oil to the pan, and add the diced onions, sauteing until they start to soften, about 5-7 minutes.
  4. While the onions cook, mix together the melted butter, brown sugar, cinnamon, nutmeg, and some salt and pepper in a small bowl.  When the onions are soft, add this mixture to the pan, along with the sliced apples.  Cook until apples start to soften, about 5 minutes.
  5. Add the pork chops back to the pan, and spoon the apples and onions mixture over the top of them. Cover the pan with aluminum foil, and bake in the oven for 10-15 minutes, or until the pork chops reach 140 degrees Fahrenheit with an instant read thermometer stuck into the thickest part of the chops.
  6. Remove from oven, and serve the chops with the apples and onions spooned over, and with a side of brussel sprouts to mashed potatoes!

Read 2 comments

  1. Beautiful browning on those pork chops! Also, your food photography is improving. 🙂
    What do you think about substituting the pork for lamb since, you know, I have a whole lamb coming my way next month.

    • Thank you on both counts! =)

      You know, I can’t say that I’ve eaten enough lamb to know whether the flavor profile of it would go with the apples, but a cursory search of the interwebs brought up more than few results with lamb and apple, so I would say go for it! I would probably also add a few more aromatics, like rosemary sprigs, to complement the lamb flavor a little more. Do let me know how it turns out if you try it! =D

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