Monday, August 30, 2010
Pork Chops with Apples and Onions
6 bone-in pork chops (loin or shoulder), cut 3/4 inch thick
coarse salt and freshly ground black pepper
1 Tablespoon extra-virgin olive oil or vegetable oil
2 Tablespoons unsalted butter
1 large white onion, sliced
2 to 3 apples, cored and sliced (about 3 cups)
1 cup chicken broth or cider
1. Trim the chops of excess fat. Sprinkle generously with salt and pepper on both sides. Heat a 14-inch skillet over high heat, and then swirl in the olive oil. Lay in the pork chops and don't move them for a few minutes, to assure a good golden sear forms. Turn and brown well on the second side for a total of about 10 minutes. Transfer the chops to a warm plate.
2. Swirl the butter into the pan. Add the onion and apples. Saute until the onion slices are lightly caramelized and the apples have begun to soften, about 8 minutes. Stir in the broth or cider. Return chops to the pan.
3. Cook until the pork is tender, about 5-10 minutes (depending on the size of the chops), turning halfway through and covering the chops with the apple mixture. If the apple mixture needs a little thickening, transfer the chops to the warm plate again and simmer the mixture on high for a few minutes to reduce. Serve the chops over rice or mashed potatoes with a large spoonful of the apple-onion mixture over the top.