Friday, December 5, 2008
I am sure you thought I was running out of ways to use one of the only in season fruits right now, apples. I have made Apple Cranberry Mini Pies, Apple and Pear Crisp, Apple Crumb Bars, Caramel Apples, Baked Apple Salad, and Sage, Sausage and Apple Dressing. And all this in the last couple months, but have no fear I still have more apple recipes up my sleeve! Apples are just so versatile. And here is a great savory recipe for you!
This is my ALL time favorite way to eat pork chops. It is quick to throw together and full of great taste. I saw Rachael Ray make this with a pork tenderloin but for two people I find it easier with chops. I also changed the spices she used as I liked my combination better [:)] But the apples are all her recipe and there is nothing I would change. (Just remember to TASTE your apples before adding sugar, this last time mine were sweet enough that I added no sugar)Meal: Pork Chops and Applesauce REMIX with Green Bean Salad
Pork Chops and Applesauce RemixAdapted from Rachael Ray
4 Pork Chops
2 tablespoons extra-virgin olive oil
2 teaspoons lemon zest
2 tsp Herbs de Provence
Salt & Pepper
3 tablespoons butter
4 apples, cored and sliced
2 tablespoons all-purpose flour
2 tablespoons lemon juice
2 tablespoons sugar
Preheat oven to 425 degrees F.
Drizzle the chops with olive oil. Sprinkle zest, herbs, and salt and pepper onto the pork and roast 25 minutes. Remove and let juices settle.
Melt butter in skillet over medium heat and saute apples for 12 to 15 minutes until very tender. Season with a pinch of salt and sprinkle the flour over the skillet, toss to combine. Squeeze the lemon juice over the skillet and sweeten with sugar.
Arrange the apples over the pork to serve.
Print Page
Subscribe to:
Post Comments (Atom)
1 comments:
Great looking recipe and I love that you used Herbes de Provence!
Post a Comment