Pork Chops with Apples
Lucinda Scala Quinn | Yield: 6
Lucinda Scala Quinn's homey pork chops with apples and cider are sure to become a family favorite.
- 6 Berkshire Pork Milanese Chops
- Salt and coarsely-ground black pepper, to taste
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons unsalted butter
- 1 large white onion, sliced
- 2-3 apples, cored and sliced (about 3 cups)
- 1 cup apple cider, white wine, or chicken stock
- Trim the chops of excess fat and sprinkle generously with salt and pepper on both sides. Heat a 14-inch cast-iron skillet (if you have a smaller one, you’ll need to work in batches) over high heat, and then swirl in the olive oil. Lay the pork chops in the pan and don’t move for a few minutes. This assures a good golden sear. Turn the chops over and brown well on the second side for a total of about 10 minutes. Remove the chops to a warm plate.
- Swirl the butter into the pan. Add the onion and apples. Sauté until the onion slices are lightly caramelized and the apples have begun to soften, about 8 minutes. Stir in the beer or other liquid. Return the chops to the pan.
- Cook until the pork is tender, about 15 more minutes (depending on the size of the chops), turning halfway through and covering the chops with the apple mixture. If the apple mixture needs a little thickening, remove the chops to the warm plate again and simmer the mixture on high for a few minutes to reduce. Serve the chops over rice or mashed potatoes with a large spoonful of the apple-onion mixture over the top.