Pork Chops and Triple Apple Threat
Serve with butternut or acorn squash puree, topped with a little butter, and a winter greens salad.
2 pork chops (on the bone), 6 to 8 ounces each
About 1/2 teaspoon salt
Freshly ground pepper
2 tablespoons olive oil or bacon fat
1 small red onion, chopped
2 large tart apples, peeled, cored, sliced about 1/2-inch thick
3/4 cup apple cider
1/4 cup applejack or apple brandy
3 tablespoons whipping cream
Season the chops with 1/4 teaspoon salt and pepper to taste. Heat the fat in a skillet over medium-high heat; add the chops. Cook, turning once, to brown both sides, about 5 minutes per side. Transfer chops to a plate; keep warm.
Add the onion; cook, sprinkled with a little salt, until softened, about 5 minutes. Stir in the apples, coating them with the fat and onions; cook, stirring often, until beginning to soften, 3 minutes. They should be cooked through but retain their shape.
Stir in the apple cider and applejack; return chops to skillet. Lower heat to medium; cook at a simmer until chops are cooked through.
Transfer chops and apples to dinner plates, leaving sauce in the skillet. Add cream to skillet; cook at a simmer until slightly reduced, 5 minutes. Pour the sauce over the chops and apples. Makes 2 servings.
Per serving: 575 calories, 35 g fat, 11 g saturated fat, 103 mg cholesterol, 43 g carbohydrates, 24 g protein, 670 mg sodium, 3 g fiber.