My father used to cook pork chops and fried apples for us when I was still living at home. He didn’t cook often, but when he did it was always terrific. But his pork chops and fried apples was one of my most favorite meals. He’s been gone now for too many years but his recipe will always be one more way to bring his memory to my day.
When making pork chops and fried apples, start with the apples because it takes more preparation than the pork chops.
For 2-3 servings of fried apples you’ll need:
- 4-6 apples
- 2 TBSP brown sugar (or more to taste)
- 1 tsp cinnamon (or more to taste)
- 2 TBSP of butter
Note: the apples shrink in size so figure 1 1/2 – 2 apples per serving depending on size of apples.
After washing your apples, core them, and use a paring knife to remove the hard center piece that is left behind. Leave the skins on the apples. The vast majority of the nutrients are just under the skin and the skin itself is great fiber.
Put the apple slices in a skillet with a 2-3 tablespoons of butter, on medium heat. When they start to bubble, turn them to low heat and simmer, cover with a lid, and let them cook for 15 minutes or until tender but still firm. After the apples soften, add brown sugar and cinnamon, and stir.
Cover a while longer, 5-7 minutes and stir several times.
At this point you’ll have already started the pork chops and want to be sure they are very close to being done also. If not, put your apples to the side and don’t let them continue cooking.
When ready, remove the lid from your apples and cook the liquid down until it carmelizes on the apples.
The Pork Chops
When making pork chops, put about a tablespoon of olive oil into the pan, along with some of your favorite seasoning. (I like to use a bit of Lowry’s, and some coarse ground black pepper). Just sprinkle a small amount of seasoning in the bottom of the pan, and then place the pork chops in the pan. Be careful with pepper in the pan. If the pepper is large coarse and fresh, it can get quite spicy!
Then, lightly season the top of the pork chops.
Pork chops are fairly mellow in flavor, so be sure not to season them too much… be gentle, or it will end up being overwhelming.
Depending on the thickness and whether or not they are bone in, cooking time can vary. It’s important to cook them thoroughly but not overcooked. 20-30 minutes will suffice. If in doubt, cut one open and see if the pink is gone. Pork chops should be light colored, not red or too pink.
Just about any veggie on the side will work. While you may not think that canned vegetables are a healthy choice, they are a good substitute when fresh vegetables are not available. Canned vegetables are processed very quickly once picked and still retain an amazing amount of nutrients. Most quality canned varieties do not use preservatives or heavy seasoning.
Corn goes wonderfully with apples and pork chops.
Pork Chops and Fried Apples with Corn. Good Stuff!