Apple Pie Pork Chops

By vvvanessa
October 1, 2010
5 Comments


Author Notes: Okay, yes, this recipe might have taken some inspiration from the classic episode of "The Brady Bunch" in which Peter Brady, channeling Humphrey Bogart, can't stop saying "pork chops and applesauce."

Here, though, the applesauce is a chunky topping that evokes the flavors of seasoned autumn apples. You can peel or not peel your apples. Either way, the dish is a lip-smacking, sweet-savory combination that you shouldn't wait for fall to roll around to make.
vvvanessa

Serves: 2

Ingredients

  • 1 tablespoon olive oil
  • 2 pork chops, cut of your choice
  • kosher salt
  • freshly ground black pepper
  • 2 teaspoons unsalted butter
  • 2 tablespoons small white or yellow onion, finely chopped
  • 1 small, firm, tart apple, such as Granny Smith, cut into 1-inch cubes
  • 1 small, firm, sweet apple, such as Honeycrisp or Braeburn, cut into 1-inch cubes
  • 1/4 teaspoon ground cinnamon
  • 1/16 teaspoon freshly ground nutmeg
  • 1 piece of star anise
  • 2 thin slices of peeled, fresh ginger
  • 1 teaspoon fresh lemon juice

Directions

  1. Heat olive oil in a sauté pan. Sprinkle the pork chops with salt and pepper on both sides. Depending on the thickness of your chops, cook them on both sides until they are cooked through, about 4-6 minutes per side for medium-thick chops. Remove them from the pan and set them aside to rest.
  2. In the same pan, melt the butter. Add the onion and sauté until softened and browned, about 5 minutes.
  3. Add the apples, spices, ginger, a pinch of salt, and a grind of pepper, and continue to sauté until the apples begin to soften but still have a little bite, about 3 minutes. Add the lemon juice and toss lightly.
  4. Remove the star anise and ginger slices. Serve the sautéed apples on top of the pork chops.

More Great Recipes:
Fruit|Pork|Fall|Entree

Reviews (5) Questions (0)

5 Comments

mrslarkin June 2, 2015
This is pretty epic!
 
bgavin November 3, 2013
Made it tonight. Added a cup of stock to the pan after the apples were half done...then a tablespoon of flour made into a paste with a table spoon of butter, voila...a lovely pan gravy. Did I mention the 2 tablespoons of heavy cream I stirred in, off the heat, just before serving. Used one Granny Smith And one Braeburn - the contrast was perfect.
 
Author Comment
vvvanessa November 4, 2013
Mmm...pie gravy! Even better!
 
AntoniaJames October 1, 2010
Delish! Love the star anise and ginger!! Definitely will be trying this one. Yumm. ;o)
 
Author Comment
vvvanessa October 1, 2010
i hope you like it. it's like apple pie-- but with pork!