I’ve only made it about a million times. And on both east and west coasts of Canada. Meh.
This recipe is great for using up those apples not good enough to be eaten as is, e.g. sour, powdery and not crisp in texture, bruised, cut open and browning.
- 1 small to medium apple, cut into wedges
- 1-2 tbsp butter (amount depending on personal preference)
- 1 piece porkchop (optimally 3/4 inch thick)
- salt and pepper
- Marinate porkchop in salt and pepper.
- Melt half of the butter in pan at medium high heat until the butter begins to brown.
- Add in apple wedges and cook on both sides until they seem a bit brown or charred. To prevent them from going all mushy, stand the apple wedges on their skin, on the edge of the pan.
- Melt the remaining butter and when it sizzles, plop in the porkchop.
- Depending on the power of your stove and heat conductivity of your pan, cook porkchop on each side for 5 minutes. Keep lid on for juicier porkchops.
- Serve on a warm plate, with porkchop, apple wedges, and remaining juice from the pan.
As Julie Powell said in Julie & Julia, “You can never have too much butter.” In this case, you can start off with lots of butter when cooking the apples so you won’t need to add more when you cook the porkchop.
Sometimes I sprinkle some brown sugar on the apples so they’ll really be caramelized. That’s my sweet tooth talking – but I think that’s why my pixie stick snorting best friend likes this dish. (No she doesn’t really snort them but I think that’s a good description of her taste palate. Don’t send me Howlers from Vanc please LOL.)
What’s great about this recipe is you don’t have to cook veggies or potatoes as sides. The apples are full of fiber, vitamins, and filling like potatoes but not too starchy. If you want to, I recommend cooking potato chunks or baby potatoes with the porkchops.