Apple Glazed Pork Chops
-2 tsp. vegetable oil
-1 tsp. dried thyme leaves
-1/2 tsp. ground nutmeg
-1/4 tsp. salt
-1/4 tsp. pepper
-1 lb. boneless center-cut pork chops
-1 small sweet yellow onion
-1 tart red apple (Jonathan), cored and thinly sliced
-1 tart green apple (Granny Smith), cored and thinly sliced
-3/4 c. apple juice
-2 Tbs. balsamic vinegar
1. Heat oil in large nonstick skillet over medium-high heat. Combine thyme, nutmeg, salt and pepper and sprinkle evenly over both sides of chops. Cut onion into 16 to 20 nearly paper-thin wedges. Cook pork chops and onions in oil until chops are well browned on both sides, 7 to 9 minutes.
2. Add apples and apple juice to skillet. Reduce heat, cover and simmer 25 minutes or until pork and apples are tender. Remove chops to warm serving platter. With a slotted spoon, lift apples and onions from skillet, leaving drippings, and arrange around pork.
3. Increase heat to medium-high. Cook juices, uncovered, until they have reduced to about half of original volume, 5 to 8 minutes. Stir in balsamic vinegar and cook, uncovered, 1 minute. Spoon sauce over pork, apples and onions.
Makes 4 servings.
J, whose job it is to pick out the onions at the grocery store, does not believe in small onions. Due to this, we usually end up with more onion that intended. The point I’m getting at is that I used a little more onion than the recipe called for. Had I realized the onion/apple relationship before making this recipe, I probably would have stuck it in the recycling bin, dooming it to a life of obscurity because I was afraid to make it. Turns out that the “marriage” of apple and onion is delicious.