This is my favorite fall recipe. I found it in a cookbook Stepson’s former girlfriend gave me for Christmas and I’ve made it a staple. It’s one of the easiest things to cook and always comes out perfectly no matter what you do with it. The original recipe calls for turkey breasts but I thought some pork chops would go even better with the apples and so it has been for us ever since.
You can serve this with rice or potatoes, either way is good. It’s also great as is, like in the photo I have here.
This is a very easy recipe you can have ready in less than an hour. Unlike in the Philippines, in the US pork chops are very tender and need just a few minutes of cooking. You may have to adjust the cooking directions if your chops are not tender by allowing the meat to stew.
Start by heating your skillet over medium heat. Add a dab of butter and a little extra light olive oil. When it’s hot, add your chops (about 4 medium-sized ones) and cook about 4 minutes on each side or until it starts browning and the juices run clear. Set aside on a plate and keep warm.
In the same pan over medium low heat, mix together 2 tbsps. cider vinegar, 2 tbsps. honey (maple syrup is used for the original recipe but I prefer honey), 1 tbsp. Dijon or any mustard you prefer, 1 tbsp. chicken bouillon powder and 2 tbsps. water. Let this boil then add a sliced apple. I’ve tried the apples crisp and I’ve tried them tender, I like both. If you prefer it crisp, take out the apples and move to a dish. Then add brussels sprouts and cook till tender. Adjust flavors to your taste.
Take your pork and set it on a plate. Spoon the apples, sprouts and pan juices on top of it. This is also perfect with broccoli.