So, lovely story. I made this dish the first time I cooked for my husband. Well, I didn’t say it was a long story. This dish means a lot to me. It’s something I love, it brings me back to the days of awkward dates, trying to impress and falling in love. Oh, the good old days! Admittedly, these are good times because there is no more awkwardness, I already know that I am impressing him every day, and we are growing in love all the time. Sapi, I know. Food is about emotions. You can taste the love that went into it. These pork chops are all about fall comfort. Bring on the apples, savor the sweet onions, and cherish the savory bacon. Sweet and salty, always a great combo.
raw material
4 thick-cut pork chops (1-2 inches thick)
3 apples, cored, halved and quartered
1 large onion, sliced ​​(white or vidalia is best in season)
2 tablespoons olive oil, divided
1 tablespoon brown sugar
1/2 cup apple juice
salt and pepper
instruct
1. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add apples and onions, salt with about 1/4 teaspoon, and sauté for about 5 minutes. Reduce the heat to low and continue sautéing for about 10 minutes, until the apples are tender and the onions are translucent. Add the brown sugar during the last 2 minutes and mix well. Remove from pan and set aside.
2. Rub the pork chops with the remaining olive oil. Season both sides with a little salt and pepper. Remember, pork needs salt, so don’t skimp on it.
3. Heat the pan you used to cook the apples and onions until smoking (a drop of water will sizzle like crazy and evaporate in no time). Add the pork chops and cook for about 2 minutes per side. They’ll get a nice brown crust on them so you’ll know they’re perfect.
4. Add the apple juice and turn the heat to medium. When the pork chops are cooked, the apple juice will sizzle and reduce quickly. This reduced apple juice can be used as a dressing. The remaining cooking time for the pork chops depends on the thickness of the pork chops. For thin cuts, it may only take about 4 minutes total per side. For thicker cuts, you’ll want to run for 7-8 minutes per side.
5. Add the apples and onions at the end, cover the pork and serve hot.
