What a gorgeous week we’ve had here in Michigan! If you are like every other person I’ve talked to, chances are that you’ve taken advantage of this lovely weather by braving the swarming yellow jackets and visiting a cider mill. Besides feasting on some of those crispy-on-the-outside-warm-and-fluffy-on-the-inside donuts (insert Homer Simpson drool here), you probably also picked a bunch of apples.
Here is an idea for dinner that practically screams “Autumn!” and will allow you to use up some of those apples. It’s basically a take on the Peter Brady “pork chopppssshh…and appleshaush” that turns the pork chop into a vehicle to be slathered with a buttery sweet and tangy homemade apple topping. Your house will smell heavenly while this is cooking! I served it this evening with a side of butternut squash risotto from (gasp!) a box. Yes, since I was making one dish from scratch already, I went for the easy and tasty accompaniment of boxed Lundberg Butternut Squash Risotto. I already had two pans going on the stove for the Caramel Apple Pork Chops, so the microwave directions for the risotto were way convenient, and the hint of ginger in this side dish played nicely with the nutmeg and cinnamon in the apple sauce. I do have some plain arborio rice in the cupboard, so perhaps I will feel ambitious one day and try a risotto recipe with fresh butternut squash. If I do, I’ll let you know how it turns out. 🙂
I found this recipe for Caramel Apple Pork Chops online a couple of years ago and now look forward to making it every fall! Speaking of fall flavors… I think I will now have to pour myself some Witches Brew wine, warm it up, and toss in a cinnamon stick…
CARAMEL APPLE PORK CHOPS: http://allrecipes.com/recipe/caramel-apple-pork-chops/detail.aspx
Here are a few notes:
- I choose to make the apple sauce first, then let it simmer while cooking the pork chops, rather than the other way around as suggested in the recipe. I’m sure it would work fine either way.
- When making the apple sauce, I first saute’ about 1/4 cup of slivered onions in the butter for a couple of minutes before adding the apples and spices. The onions give the sauce a bit of tang and keep it from being too sweet.
- Since I am cooking for two people, I only fry up two pork chops, but make the full amount of sauce, so that we can really load up on the deliciousness–so if you are cooking for 4, double the measurements for the sauce if you want lots of it!
- Use real butter in the sauce. Yep. No margarine or olive oil substitutions this time.