Pig out on this tasty entree!
Pork may be known as “the other white meat,” but it might as well be the only one considering how delicious this dish is! The tender, tart apples really bring out the sweet and savory flavor of pork.
Apple spice pork chops
Pig out on this tasty entree!
Pork may be known as “the other white meat,” but it might as well be the only one considering how delicious this dish is! The tender, tart apples really bring out the sweet and savory flavor of pork.
By coating the cooked apples with cinnamon and brown sugar, this recipe is an amazing treat for your taste buds. The textures and flavors of this recipe also pair well with a mixed green salad tossed in balsamic vinaigrette.
Who says this dish has to be for dinner only? For a morning twist, chop cooked pork into cubes and toss back into your pan of ingredients for a hot breakfast compote. Serve with a side of eggs or toast. Or for your dear vegetarian friends, replace pork with slices of pan-fried extra-firm tofu.
Ingredients
4 pork loin chops, approximately 1/2 inch thick
3 tbsp. butter, divided
4 tbsp. brown sugar
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. salt
1 shallot, finely chopped
1 tsp. lemon juice
4 tart apples, thinly sliced
1/4 cup roasted pecans, chopped
In a large frying pan, add 1 tbsp. butter and pork chops over medium heat, cooking approximately 3 to 5 minutes on each side. Chops should be lightly browned on each side and internal temperature should reach 150 degrees. Remove chops from pan and set aside, covered.
Mix brown sugar, cinnamon, nutmeg and salt in a bowl. Add 2 tbsp. butter to same pan and sauté shallots for 2 minutes. Reduce to medium-low heat, then add apple slices, chopped pecans, lemon juice and dry ingredient mixture to pan, stirring frequently for about 4 minutes until apples are tender.
Serve apple compote over pork chops and chow down!
