Pork Chops and Apples is a delicious combination of flavors you’re family will love!
Pork Chops and Apples
I have to admit the only time I’ve ever enjoyed the combination of meat and fruit together for dinner is at Thanksgiving. Turkey and Cranberries, the holiday wouldn’t be the same without them.
Pork and Apples, have you ever wondered how this delicious combination came about? I did, so I did a little investigating. Autumn brought apples, it was also the season that pigs were butchered and put up for winter.
It was natural in those days to use what you had, when you had it. I can imagine farmers wives standing in their kitchens thinking… we’ve got apples, we’ve got pork, now what am I going to do with them? What they did was create delicious dinners just like this. It seems that necessity truly is the mother of invention, and in this case culinary inventions.
This recipe uses Gala Apples, a slightly sweet apple good for eating as well as baking and cooking. They hold their shape and don’t break down during the cooking process.
I was a tad bit nervous about serving this to my husband. I just wasn’t sure how he was going to react to the meat and fruit combination. He’s a huge vegetable fan, the more veggies on his plate the happier he is. It was a pleasant surprise when he said he absolutely loved it. I mean really, really loved it.
Pork Chops and Apples – a delicious time honored way of using what you have when you have it, ENJOY!
Pork Chops and Apples
- 6 boneless pork chops, 1/2 inch thick
- 2 Tablespoons olive oil
- 2 Tablespoons butter
- 2 Gala apples,diced
- 1/2 cup chicken broth
- 2 Teaspoons apple cider vinegar
- 3/4 cup pure maple syrup
- pinch of salt
- ground pepper to taste
Place the butter and olive oil in a large saute pan over medium heat. Heat until butter has melted. Salt and pepper both sides of the boneless pork chops and place them in the saute pan. Cook the pork chops , flipping when necessary until both sides are golden brown. Remove them from the pan to a plate.
Add the apples to the pan, stir to combine them with the oil and butter in the pan. Pour in the chicken broth and apple cider vinegar. Whisk along the bottom of the pan to deglaze it. Cook until the liquid is reduced by half. Add the maple syrup and a dash of salt and pepper to the pan, stir to combine. Return the pork chops to the pan, cover and simmer on low heat 20 minutes. Serve immediately.
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