The Ninja’s new colleague had supper with us one night a few weeks ago so I was looking for a recipe that had two things: 1) pork as the main ingredient and 2) some sort of fall implement. I am trying to beckon colder weather with fall aspects; home décor, apple pie etc. I may even drink a pumpkin spice latte.
I found this recipe on Pinterest and it looked so easy and delicious I couldn’t pass it up. The key thing to remember about this, and any pork chop recipe, is DON’T OVERCOOK YOUR PORK. You’re doing yourself a disservice by cooking pork chops and roasts until they are dry as a bone. Pork is best served at 145 F and it is ok to have a little pink in there. Trust me – I’m married to a doctor 😉
I hope you enjoy this meal – if you try it and like it, shout it out below in the comments!
Ingredients: – 4 or 5 pork chops (ours were about 1″ thick)
– 2 T vegetable oil
– salt and pepper
– 1 medium onion
– 2 medium apples
– 2 T butter
– 1 T brown sugar
– 1/2 t cinnamon
– 1/4 tsp nutmeg
– 1 t chicken bouillon
– 1 cup water
Heat oil in a skillet over medium heat. While the oil is heating, season chops with salt and pepper (I use heavy salt and pepper because we like spiced up food). Once the oil is hot, place the chops in the pan and let the bottoms get a nice brown crust (2-3 minutes). While the chops are browning slice up your onions and apples (you don’t have to peel the apples). Flip the chops and brown the other side for 2-3 minutes, then remove them from the pan.
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| Give the chops a few minutes to get a good crust on one side; then flip and repeat with the other. |
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| They taste better than they smell – and they smell DELICIOUS! |
Simmer the whole mess until the sauce is reduced by half and the chops are 145 degrees F. Serve chops with apples and onions served on top, with your favorite starch or veggie.
I hope you enjoy these as much as we did – fall weather is here and this is great recipe for those chilly nights! What are your favorite fall recipes?
Until next time,
~ Buzzard ~
