Pork Chops Tucked with Apple and Onion Recipe

From Dorothy McNett's Recipe Book.

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See Also: Main Dishes · Meat Dishes

Pork Chops Tucked with Apple and Onion

From Dorothy McNett's recipes at www.dorothymcnett.com. Serve this with Mushroom Sauce, stand back for the raves!

1-2 apples
1 medium onion
droplets of extra virgin olive oil
pinches of sea salt

pork chops (one per person)
olive oil
paprika (try the smoked paprika for variety!)
snipped fresh rosemary, or a few pinches of dried rosemary
freshly ground peppercorns

1-2 tablespoons oil
1-2 tablespoons sherry or wine or juice of choice
semi coarse sea salt

Slice the apples and onion into thin slices and arrange on a flat plate, sprinkle with olive oil and salt. Cover with waxed paper. Cook in microwave 2-3 minutes. Set aside to cool. With your SHARP boning knife, make a deep slit along the side of each chop. Tuck the apple and onion slices into each one. You may want to use a small skewer or picks to seal the opening, but you may not have to. Just do not over fill the chops, and it usually stays in place nicely. Brush each one with olive oil, sprinkle with paprika, rosemary and pepper. Heat saute or fry pan 30 seconds,and then add 1-2 tablespoons oil. When hot, but not smoking hot, add the pork chops and brown on both sides, usually about 3 minutes per side. Cover pan and reduce heat to low. Cook about 5 minutes more, or until chops are done. Remove them to a serving platter, and then add the sherry to the hot pan. Using a silicone spatula, cook and stir to bring up the browned bits to make a nice reduction sauce, adding more sherry or wine if necessary. Drizzle over the chops, sprinkle with a bit of coarse sea salt. Serve with mushroom sauce, or a nice chutney, or just eat as is!

Recipe created 2010-01-24.

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