This meal begs to be served at a warm and inviting autumn dinner. I was looking for a way to use the frozen pork chops and apple baskets that a friend had given us when I came across this recipe on Delish.com. To me, the combination of pork and apples in the cooking process is novel.
The pork chops, with their savory flavor and the subtle herbal touch from the rosemary and thyme, get an extra dimension of flavor from the tartness of apples.
Let's celebrate the season with a supper that combines the delicious flavor of apples with the gratifying umami bite of meat and herbs.
Makes 4 servings
Ingredients:
4 pork chops
1 tsp smoked paprika
Kosher salt and ground black pepper
2 tbsp extra-virgin olive oil
1 apple, cored and thinly sliced
1 small onion, halved and thinly sliced
2 cloves garlic, minced
2 tsp chopped fresh rosemary
2 tsp fresh thyme leaves
1 cup apple cider
Let's Cook!
Season pork chops all over with paprika, salt, and pepper.
In a large skillet, heat oil over medium heat. Add pork chops and cook, turning halfway through, until golden, about 3 minutes per side. Transfer to a plate.
To the same skillet, add apple, onion, and garlic and cook until apples and onion are browned and slightly softened, about 8 minutes.
Add herbs, and apple cider and bring to a simmer.
Return pork chops to skillet and simmer until cider is almost completely reduced, 6 to 8 more minutes.
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