Sunday Supper: Roasted Pork Chops With Drunken Honeycrisp Apples
Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
A handy way to use up fall bounty—and an easy one at that—drunken, rummy apples are a perfect counterpart to savory, thyme-dotted pork chops. Honeycrisps work well here because they maintain their textural integrity, but feel free to use a mixture of cooking apples to add complexity. Just don't overcook them, lest they turn into mush.
As for the pork, you want it to remain juicy and rosy inside, so pull it from the oven a moment before you think it's done. That way, it will come to temperature while it rests.
Note: Don't add too much liquid to the simmering apples because they'll release juice of their own.
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About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.