Friday, August 6, 2010

Pork Chops with Apples and Onions

Every week I ask Ryan if there's anything he wants me to make that week and every time he answers with a noncommittal "whatever's fine." Seriously, it makes me want to tear out my hair sometimes. So when Ryan told me he wanted pork chops with apples last week, I was vary happy to oblige even though I don't like pork chops.


I decided to give this recipe by Anne Burrell a go since it looked so simple and didn't require too many ingredients. While I didn't eat any pork chops myself, Ryan claimed they were very good and would be happy if I made them again.


I couldn't find any apple cider that wasn't made from concentrate so I used Simply Apple apple juice and added a little Cinnamon (I don't like apple cider that you can see through).

Would I make this again? Ryan says I should, so yeah.

Pork Chops with Apples and Onions


4 bone-in pork loin chops, 1- inch thick
Kosher salt
Extra-virgin olive oil
2 onions, thinly sliced
1 pinch crushed red pepper
2 Granny Smith apples, peeled, cored, and sliced
Pinch cinnamon
2 sprigs fresh rosemary, leaves finely chopped
2 cups apple cider


Preheat the oven to 375 degrees F.

1. Season the pork chops generously with salt. Coat a large saute pan with olive oil and bring it to a high heat. Sear the pork on both sides and on the fat edge, working in batches if the chops don't all fit in the pan at the same time. Be sure not to crowd the pan. Remove the pork from the pan and place on a cookie sheet. Finish the pork in the oven for about 10 to 12 minutes. Remove from the oven and let rest for 10 minutes before serving.

2. Ditch the excess fat from the saute pan. Give a drizzle of fresh olive oil and add the onions and crushed red pepper and season with salt. Cook until the onions become soft and aromatic. Add the apples, cinnamon and rosemary and toss to coat with the oil. Add the cider and cook until the cider has reduced by two-thirds and the onion-apple mixture is very soft and saucy. Serve over the pork chops.

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