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The latest round of deep freezer diving elicited a long lost package of pork chops from last year’s half-pig. Can’t say I recommend eating pork that old — the taste was reminiscent of more than one defrost cycle — but the cooked, gingered apples eaten on the side were memorable, especially after so much pork with plum chutney this winter. A bonus is that most everything except the ginger is available locally right now.

Pork Chops with Gingered Apples

2 pork chops, bone in / salt & pepper / 2 tbls butter / 2 tsp ginger, minced / ½ onion, minced / 1 medium sweet, firm apple such as Braeburn of Fiji, peeled, cored, and sliced / 3 tbls apple juice / 3 tbls rice wine vinegar / ¼ cup chicken stock / ¼ cup white wine / 1 tbls parsley, minced

The day before, sprinkle pork chops with salt and pepper, cover, and refrigerate overnight. When ready to cook, bring pork chops to room temperature. Heat a heavy skillet over medium-high heat and swirl in 1 tablespoon butter. Cook pork chops until well-browned and cooked through, about 5 minutes per side. Remove chops.

Add a second tablespoon of butter to pan plus ginger, onion, and apple. Cook, stirring, for 3 minutes. Pour in apple juice and vinegar and cook another 3 minutes, scraping up browned bits on bottom. Add stock and wine and reduce liquid by about one-half, then stir in parsley, turn heat down to low, and cook 3 minutes more until flavors are combined. Serve immediately over chops.

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