Pork Chops growing up were part of staple in my life. It would usually be pork chops, apple sauce, some kind of potato, a green, and a salad. The pork here is amazing. So now in March and it is still cold and cloudy sometimes I want what I consider, a proper meal. I find it easy to whip up and totally satisfying. Now Applesauce is hard to find here so I will usually do something with fresh apples instead of finding applesauce or making my own. I had gone to my local Sunday Farmer’s Market in Marylebone and gotten some beautiful braeburn apples so I used one of them
2 or 4 pork chops depending on how hungry or how many your are feeding- seasoned with salt and pepper
2 medium size yellow onions- cut into 1/8s and then sliced about 1/4 inch
1 Large Apple- Cut into 1/8s and then slices 1/4 inch slices (I kept the skin on)
3 Tablespoons of Apricot Jam
1 Teaspoon of Cinnamon
2 gloves of chopped Garlic.
2 tablespoons of Butter
3 Tablespoons of Olive Oil
Salt and Pepper to Taste
1/2 Cup of White Wine Optional ( I had some and I thought at then end I would deglaze the pan with it. Made for easy cleaning.)
In a large saute pan melt the butter and 1 tablespoon of olive oil and cook the garlic and onions for about 3-5 minutes. Then add the apples and 1 tablespoon of oil and sauté for about 5-8 minutes until apples have softened and cooked through. Add the Jam and Cinnamon and cook for about 1 more minute. Add the remaining oil and cook the pork chops for about 3 minutes on each side. At the end add the wine and put a lid on and turn off the heat and let stand for 5 minutes.
As you can see I served this with simple roasted potatoes and steamed green beans, oh and my glass of wine.