With my 18 apples from apple picking, I had to figure out some ways to use them. Most of the apple dishes are sweet, so this savory pork chop recipe was just perfect for this fall season. The pork chops were moist and juicy, and the apples were sweet with a bite. Delicious! I have used pippin, macintosh and red delicious apples for this recipe, and they all came out good. I think you can really use any apples, but tart apples like granny smith maybe better than sweet apples like gala or fuji. For side dish, creamy mashed potatoes is just the perfect pair. Enjoy!
Caramel Apple Pork Chops (Adapted from allrecipe.com)
– 4 thin cut pork chops
– 2 apples (peeled, cored and sliced)
– 2 tablespoons unsalted butter
– 2 tablespoons brown sugar
– 1/8 teaspoon ground cinnamon
– 1/8 teaspoon ground nutmeg
– vegetable oil
– ground black pepper
- Preheat the oven to 200˚F. Place a baking sheet in the oven to warm.
- In a small bowl, combine brown sugar, cinnamon, nutmeg, salt and pepper. Set aside.
- Pat the pork chops dry with paper towel. Season both sides with salt and pepper.
- In a large pan over medium-high heat, add 1 teaspoon vegetable oil. Cook the pork chops for 1 – 2 minutes each side until golden brown and done. Transfer the chops to the warm baking sheet.
- In the same pan, add butter and stir in the brown sugar mixture and apples. Mix well. Cover with a lid and cook for 2 – 4 minutes until apples are almost tender. Remove the lid and cook for 1 – 2 more minutes until the apples are tender and the sauce is thicken.
- Transfer the chops to a serving plate, and top with the apples and sauce. Serve immediately.
- I like my apples with a bite, so I would cook my apples a little less time. Adjust the cooking time to your own taste.