The Other White meat!! Pork chops are suitable for roasting, grilling, or frying, if not done right they have a tendency to become dry. This is a great recipe for juicy tender flavorful Pork Chops. My oldest daughter is set against salty and sweet tastes together and yet…. Drum roll please… She ate the whole thing. I guess mom was right after all.
6 ½ inch pork chops (I opted for no bone) Some think having bone in makes them juicier and I am not here to say it does not, but the boneless was on sale and that is where this recipe goes.
¼ C. Flour
2 Fuji apples cored and cut into bite size pieces (I peeled them as well but it is not necessary)
3 tbsp apple cider vinegar
1/3 C. Maple Syrup (try to go with the good stuff, not the fake brand)
Salt and pepper to taste
2 tbsp oil
In a large skillet heat the oil over medium high heat until rippling but not smoking. Season the pork chops with salt and pepper and coat with the flour, shaking off excess. Place them in the pan, do not overcrowd the pan you can cook them in batches if needed. Cook for 5 minutes without turning (you want them to sear nicely and the urge to turn is great IGNORE IT! Make sure to cover the pan so you don’t smoke up the house. =)
Make sure to cook both sides well, once all the chops have been cooked; add the apples to the pan and sauté for two minutes.
I know sauté apples, does that compute? Yes it does Fuji apples are great for cooking.
Using a wooden spoon make sure to scrap up all the loose bits. Add the vinegar, it will soak into the apples fairly quickly, add the maple syrup and simmer for 2 minutes.
Lay out the chops and cover with the sauce, make Honey and thyme carrots to go with the chops.
2 cups of carrots cut into bite size pieces
4 tsp of honey
2 tsp of olive oil
Combine all ingredients into a pot and cook on med high for 10 minutes making sure to stir. They will eventually caramelize and become the most tasty carrots you have ever tasted!