I love a good sweet/savory combo. I get some folks can’t stand it. Nothing is better than good old pork and apples. My intent was to get some nice thick chops to do this, however at the market they only had super thin ones, and when they are thin like that I always opt for boneless. I really like how this came out and I think next time I do this I will go to the butcher.
Marinade
1.5 lb of pork chops(I used boneless)
½ c vinegar
2 c apple cider
1/8 c. salt
Mix vinegar, cider and salt in Ziploc bag. Add pork chops. Let rest 4-8 hours.
Pork
2 tbs oil
½ red onion chopped
3 tsp flour
1.5 c. apple cider
1 tsp fresh thyme (removed from stem)
Garnish
2 slices of green apple per chop
2 tbs butter
Salt
Dash of sugar
Sautee onion in oil add pork chops and cook on both sides for 2 minutes each (these were thin boneless chops, otherwise cook until almost done). Sprinkle with flour. Add thyme and apple cider and let simmer for 10 minutes or until liquid is thick
While sauce thicking heat 2 tbs butter and put slices of apple in and cook until done. Once browned pull out and sprinkle lightly with salt an sugar.
Top chops with apple and sauce. One thing I will say is I fully expected the apple slice to be a garnish, however I think it really made the dish special. So I my opinion, don’t skip that step.
2 comments:
That sounds good! Now I've got Peter Brady's line running through my mind "pork chopsh and apple saucesh" Now you know how my weird mind works. I'll have to try this recipe.
Nothing better than pork and apples. I wish that they wouldn't sell "chops" so thin but maybe people are afraid of pink pork.
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