Pork Chops with Caramelized Apples
There’s no mistaking that this meal says 'autumn', assertively. Pork and apple are a classic fall flavor combination. Serve with buttered green beans, mashed potatoes and red cabbage cole slaw.
4 pork loin chops, 1 1/2-inch thick
2 teaspoons crushed thyme leaves
1 1/2 teaspoons black pepper
1/2 teaspoon salt
6 tablespoons butter
3/4 cup granulated sugar
4 large tart apples, cored, peeled and cut into wedges
- Pat chops dry; mix together thyme, pepper, and salt and season both sides of chops. Set chops aside.
- In a large heavy skillet melt the butter with the sugar over moderately high heat; add the apples and sauté the mixture for 30 to 40 minutes, or until the apples begin to brown. Turn the apples, cook them for 5 minutes more, or until they are golden brown and the sauce is thickened. Remove from heat and keep warm.
- Heat another heavy skillet over medium-high heat, brush with a little vegetable oil. Add chops and brown on one side, about 4 minutes; turn and brown the other side, 4 minutes more. Keep turning chops every couple of minutes until just done (internal temperature measured with a meat thermometer will reach 160°F / 70°C). Total cooking time for chops will be around 12 to 15 minutes.
- Serve chops with apples.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories 460 calories Protein 31 grams Fat 16 grams Sodium 280 milligrams Cholesterol 115 milligrams Saturated Fat 8 grams Carbohydrates 50 grams.
Recipe and photograph provided courtesy of National Pork Board.