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Pork Chops with Apples and Onions

Source of Recipe

From "Mad Hungry: Sunday Suppers" by Lucinda Quinn


Recipe Introduction

"This simple dish is easy to vary: replace the onions with leeks or add a sliced potato, and deglaze the pan with beer, white wine, chicken broth, or water. A big pot of rice, a couple of vegetables, and you have a generous and filling dinner."

List of Ingredients

â—¦ 6 bone-in pork chops (loin or shoulder), cut ¾-inch thick
â—¦ Coarse salt and freshly ground black pepper
â—¦ 1 tablespoon extra-virgin olive oil or vegetable oil
â—¦ 2 tablespoons unsalted butter
â—¦ 1 large white onion, sliced
â—¦ 2 to 3 apples, cored and sliced (about 3 cups)
â—¦ 1 cup beer, white wine, cider, or chicken broth


Recipe

Trim the chops of excess fat. Sprinkle generously with salt and pepper on both sides. Heat a 14-inch cast iron skillet (if you have a smaller one, you'll need to work in batches) 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 ensure that a good, golden sear forms. Turn and brown well on the second side for a total of about 10 minutes. Remove the chops to a warm plate.

Swirl the butter into the pan. Add the onions and apples. Sauté until the onion slices are lightly caramelized and the apples have begun to soften, about 8 minutes. Stir in the beer or other liquid. Return the chops to the pan.

Cook until the pork is tender, about 15 more 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, remove the chops to a 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.

Serves 6