New Year’s (or not) Pork with Apples and Onions Recipe

2 Jan

My husband received an anonymously provided subscription to Martha Stewart Living a couple of months ago, and I’ll admit that I’ve been inspired by some of the recipes. Here’s one that I made yesterday for my family as we celebrated New Year’s.

I also made the traditional sauerkraut and pork, but this one was truly delicious — and I got a lot of compliments from my family, even from traditionalists like my dad. For the liquid, I used a combination of white white with apple cider vinegar. I also had 10 chops and increased the amounts accordingly — worked just fine. I had two pans going — one Teflon and one not. I’d recommend a good steel or cast iron pan for this because those do better with browning.

Ingredients

Serves 6

  • 6 bone-in pork chops (loin or shoulder), cut 3/4 inch thick
  • Coarse salt and freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil or vegetable oil
  • 2 tablespoons unsalted butter
  • 1 large white onion, sliced
  • 2 to 3 apples, cored and sliced (about 3 cups)
  • 1 cup beer, white wine, cider, or chicken broth

Directions

  1. Trim the chops of excess fat. Sprinkle generously with salt and pepper on both sides. Heat a 14-inch cast-iron skillet (if you have a smaller one, you’ll need to work in batches) over high heat, and then swirl in the olive oil. Lay in the pork chops and don’t move them for a few minutes, to assure a good golden sear forms. Turn and brown well on the second side for a total of about 10 minutes. Transfer the chops to a warm plate.
  2. Swirl the butter into the pan. Add the onion and apples. Saute until the onion slices are lightly caramelized and the apples have begun to soften, about 8 minutes. Stir in the beer or other liquid. Return chops to the pan.
  3. Cook until the pork is tender, about 15 more minutes (depending on the size of the chops), turning halfway through and covering the chops with the apple mixture. If the apple mixture needs a little thickening, transfer the chops to the warm plate again and simmer the mixture on high for a few minutes to reduce. Serve the chops over rice or mashed potatoes with a large spoonful of the apple-onion mixture over the top.

Read more at Marthastewart.com: Pork Chops with Apples and Onions – Martha Stewart Recipes

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2 Responses to “New Year’s (or not) Pork with Apples and Onions Recipe”

  1. Ben Edwards January 2, 2011 at 11:06 am #

    I say that out new year’s tradition become that you make this dish every year! I loved it and I loved not cooking it.

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