![]() Add onion and apples and sauté until onions are transparent, about two minutes. Reduce heat to medium low and melt remaining 1 T of butter in same pan. Coombs chops at high heat for about one minute each side. Melt 1 T of butter in large oven-proof casserole dish. 2 T Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup.2 large apples, cored, peeled, and sliced.While apple picking opportunities are likely rare (depending on where you live, at least in New England), locally sourced apples are still available at a lot of markets. SO good!)Īll the flavors of fall….even in Florida where it’s still 95 degrees.This recipe provides a wonderful opportunity to use some of the last fresh apples of the season. They’re related to acorn squash but only available seasonally. (If you haven’t had a sweet dumpling squash, go find one now. The first time I served it with this amazing barley with carrots and scallions….Īnd the second time with half of a baked Sweet Dumpling squash. I like this dish so much I’ve made it twice recently. ![]() If your sauce is too runny, remove the cooked pork from the pan and crank the heat up a bit to reduce the sauce. Bring the sauce to a boil, cover with a lid, turn the heat down to low and simmer for 15-20 minutes or until the pork is cooked through. Return the pork chops to the pan and nestle them down in the apples and onions. I should also point out that I hate beer, so that’s really saying something. I’ve also made this with wine and cider but I think the beer had the best flavor. Note: if you prefer not to use beer, you can double the amount of cider. Add salt & pepper to taste.Īdd 3/4 of a cup of beer – I’m using a seasonal brown ale but any beer with good flavor will do. Season the apples with 1 Tablespoon of chopped fresh rosemary (or 1 teaspoon dried) and a dash (about 1/4 teaspoon) each of cinnamon, nutmeg, ground ginger, and cayenne pepper. For two chops, most normal people will only need 1 large apple and 1 large onion. I should point out that the apples and onions are my favorite part of this dish so I have probably twice as many in my pan as you need for only 2 pork chops. We’re going for apple chunks not apple sauce here. When you chop the apple, try to keep the pieces on the bigger side so that they don’t completely dissolve and disappear while cooking. I’m using Granny Smith apples but if you have live in an apple friendly climate (lucky you) and have a nice hard, crisp apple like a Haralson or Honeycrisp, you will get even better apple flavor. ![]() Peel, core and chop 1-2 apples and add them to the pan. Add 1 sliced large onion and sauté for about 5 minutes until soft but not browned. Remove the browned chops to a plate and add 1-2 Tablespoons of butter to the pan. Heat 1-2 Tablespoons of oil in a large pan over medium high heat and brown the chops nicely on both sides. Season the pork on both sides with a little salt & pepper. Both are good, but the bone-in chops remain juicer and more tender so they are my preference. I’ve made this recipe both with bone-in, center cut pork chops as shown here, and also with boneless or butterfly chops. Pork Chops, Apples, Onion, Beer, Apple Cider, Olive Oil, Butter (not pictured), Rosemary, Parsley (optional), Cinnamon, Nutmeg, Ground Ginger, Cayenne, Salt & Pepper.Ĭlick here for a Pork Chops with Apples & Onions Shopping List This is old fashioned home cookin’ at its best. Three simple flavors – pork chops, apples, and onions – get a little help from beer and apple cider to make a dish that’s not only comforting to eat but easy to make.
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