Wednesday, February 15, 2012

Pork Chops and Chunky Applesauce

My everyday recipe repertoire usually consists of cuisine based in Italian and Mexican tradition. I don’t often cook the classic American food I grew up with. But last Sunday, I decided to cook a traditional Sunday supper of pork chops and chunky applesauce. I turned up the flavor with the homemade applesauce that both sweet and savory from the apple, onion and cinnamon. It was a delectable combination that perfectly paired with the pork. I served the meal with lemony green beans sautéed in onions and garlic, and baked sweet potatoes with butter. This healthy and comforting meal was good for the body and soul. I think I’ll have to go back to my roots more often!
Pork Chops and Chunky Applesauce
There’s nothing better than a good old fashioned Sunday dinner with the flavor turned way up!
Serves 2

Pork Chops
2 boneless pork chops
Extra virgin olive oil
Kosher salt
Fresh black pepper

Chunky Applesauce
1 T butter
1 large apple, chopped
½ onion, diced
1 tsp. sugar
½ tsp. cinnamon
1 tsp. apple cider vinegar
1 tsp. lemon zest
½ lemon, juiced

 Heat a large skillet over medium-high heat. Drizzle olive oil on both sides of pork chops and sprinkle with salt and pepper. Cook in skillet 3 minutes per side, and then remove to a plate and tent tightly with foil.

Return the skillet to the burner and reduce heat to medium. Add butter and stir to melt, and then add apple and onion. Cook apple mixture in skillet until softened, about 5 minutes. Add the sugar and cinnamon and stir to combine. Add vinegar, lemon juice, and a tablespoon or two of water, stir, and cover for 10 minutes. Remove cover, stir, and add pork chops and any accumulated juices to pan. Continue to cook until pork chops are cooked through and applesauce is just starting to break down.
Place pork chops on warm plates and cover with applesauce. Serve with green beans and baked sweet potatoes. Enjoy!

Recipe by Sarah Lang

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