I had pork chops defrosting in the fridge.
I had a honeycrisp apple on hand and two green apples on hand.
So I started digging around in my magazine and cookbook stashes for "pork and apple" recipes.
Even though I've heard from many food friends that Martha Stewart's recipes don't always work for them, I've had a lot of luck with her Everyday Food Great Fast Food cookbook. (And I hope to have a lot of luck with her iPhone App too. I'll keep you posted on that!) Both of these apple-inspired recipes came from there.
The pork chops with apples and shallots were crisp (because of the broiling and the apples) and juicy without being too sweet. Because my Luginbill Family Farm chops were about an inch rather than the recommended 1/2 inch, they took a little longer to cook: 15 minutes plus rest time and they probably could have used 3 more minutes. They were a touch pink.
As a rider on the Everything's-Better-with-Bacon bandwagon, I felt the side of red cabbage and apples would keep the theme of crispness from the chops going with some more pork flavor. It definitely did. My only recommendation is taste frequently so you can add the right amount of salt and pepper. The vinegar was almost too prominent, but salt really cut that tangy-ness.
Both recipes were super easy. The cabbage just requires some planning. It does need to cook down for 45-60 minutes. But the chops were done and ready to serve in 30 hour flat.
Definitely two keepers and enough leftovers for FD and I to come home from teaching late, eat, and then grade. If I want a Spring Break, grading crazily now is the only way I'm going to get it.
Pork Chops with Apples and Shallots
- 2 tablespoons butter
- 1/2 pound medium shallots, halved or quartered lengthwise (pieces should be about 3/4 inch thick)
- 2 Granny Smith apples, peeled, cored, and cut into eighths
- 1/2 cup white wine
- 4 pork rib chops (each 1/2 inch thick and 6 to 8 ounces)
- Coarse salt and ground pepper
- Heat broiler; set rack 4 inches from heat. In a large skillet, heat butter over medium-high. Add shallots; cook, stirring occasionally, until browned, about 5 minutes. Cover pan; reduce heat to medium. Continue cooking until shallots are soft, about 5 minutes more.
- Add apples and wine; cover, and cook until apples are beginning to soften, about 5 minutes. Uncover; cook, stirring, until most of the liquid has evaporated and apples are tender, 2 to 4 minutes more. Remove from heat; cover to keep warm.
- While apples are cooking, season pork chops generously with salt and pepper; place on a rimmed baking sheet. Broil until cooked through, 3 to 5 minutes per side. To serve, spoon warm apple mixture over chops.
Red Cabbage with Apples
Serves 4 to 6.
- 2 slices bacon, cut into 1/2-inch strips
- 1 small onion, halved and thinly sliced
- 1 small head red cabbage, cored, quartered, and thinly sliced
- 1 green apple, peeled and thinly sliced
- 3 tablespoons cider vinegar
- Coarse salt and ground pepper
- In a Dutch oven over medium heat, cook bacon until browned, 10 minutes.
- Add onion; cook until soft, 5 minutes.
- Add cabbage, apple, vinegar, and 1/4 cup water. Cook, stirring, until cabbage wilts, 5 minutes. Season with salt and pepper.
- Cover; cook, stirring occasionally, over medium-low heat to desired softness (if sticking, add water), 45 minutes to 1 hour.