Pork chops and apples aren’t exactly a novel combination, but this Greenmarket Cookbook recipe provides an English twist to the classic pairing. It certainly is a nice alternative to the other apple products I’ve been cooking my pork chops in—applesauce can get awful sweet. The cider gives a hint of alcohol and a pinch of apples and leaves the chops perfectly moist and tender.
I just made sure it was a good cider that didn’t have any sugar added. I found a great 750 mL bottle for less than $8. Sure, it helped the dish, but it will also made those 15 minutes of waiting seem just that much shorter.
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 pork chops
- 3/4 cup hard cider
- Pinch of salt and pepper
Pour the oil in a skillet and warm over medium-high heat. Toss in the sliced onion and stir often for about 4 minutes or until nicely browned.
Add the thinly sliced red pepper and turn the heat to medium low. Cook for 7 minutes, or until the peppers are soft. Move the peppers and onions to the edge of the skillet and get ready for the chops.
Season the chops with the salt and pepper. Add to the open space in the pan, turn the heat back up to medium-high, and cook for 3 minutes on each side.
Pour in the cider, turn the heat to low, and simmer for about 8 to 10 minutes. Serve up!