Pork Chops Sauteed with Apples
As the weather is getting warmer, I am trying to find satisfying meals without a starch being necessary. This has both a savory and sweet element that ended up being a great dinner as well as a good leftover lunch.
- 4 1″-thick pork chops, preferably bone in (6 to 8 ounces each)
- 2 Tbsp. olive oil
- Salt and pepper
- 1/2 cup dry white wine
- 2 medium apples, peeled, cored, and sliced
- 1/2 cup chicken stock or water, or more as needed
- 1 Tbsp. fresh lemon juice or apple cider vinegar
- 1 Tbsp. butter
Blot the chops dry with a paper towel. Put a large skillet over medium-high heat and add the olive oil. When it’s hot, add the chops, turn the heat to high, and sprinkle with salt and pepper.
When they slightly brown, turn the chops, season again, and cook this side the same way. About 2 minutes per side.
Reduce the heat to medium and add the wine- turning the chops once or twice, until the wine is almost evaporated, 1 or 2 minutes. Transfer the chops to a plate and return the pan to the heat.
Add the apples to the pan and saute until lightly brown. Add the stock, (If there are brown bits, stir them up off the bottom.)
Return the chops to the pan, along with any juices accumulated on the plate. Cover and simmer, stirring occasionally and turning the chops once or twice, until the chops are tender, 5 to 10 minutes; (you want it to be about 150 degree is you are using a meat thermometer, or firm, but just rosy on the outside.
By this time the apples should be soft. (If not allow chops to rest while apples cook.) Stir in the lemon juice and butter and taste and adjust the seasoning. Serve the chops with the sauce on top, Garnish with parsley (optional.).
(Note: I ended up also sauteing some mushrooms to serve with it too. It was a great addition.)
Read more: http://www.oprah.com/food/Skillet-Pork-Chops-with-Apples-Recipe-Mark-Bittman#ixzz3QjTp39PJ