It’s October! Happy National Apple Month! [insert a little apple emoji here!]
Usually, once the fall weather hits, I skip over cooking with apples and just go straight to pumpkins. However, this year I have a little guy who can eat things more substantial than milk and purees and he’s learning to love apples. (Or rather learned very quickly to love them!) So I’m trying to stop and embrace them myself. I’m finding myself slicing them up and trying new varieties… especially since D.O. carries over a dozen different varieties!!!! Maybe I should get out of my Granny Smith only habit and venture out into the wonderful world of apples. And so I am.
I’ve found that making applesauce IS SO EASY. It’s apples (peeled, cored, and cut). And a little water. In a pot. Cover and let it cook for a little and then mash up the apples to your desired texture. And voila! You can add cinnamon and sugar if you desire but that’s a personal choice I can’t make for you! 😉 Store in the fridge in regular tupperware or a mason jar.
I did try some cooking last night with apples and made a tasty pork chop meal with apples and onions. After my husband and I scarfed it down, I realized I had wanted to use some Apple Butter (and that’s bought, I’m not that hard core… yet!) to try as a dip… but I probably didn’t remember because it was so yummy without it. Anyways, here’s the recipe and some photos to go with it. (Don’t worry, all the pics of the pork chop are of them cooked… raw meat photographed is not my thing!)
Ingredients & Directions (with my thoughts included!)
- 1 cup onion, sliced (I used a red onion!)
- 3 apples, cored and sliced (err on the smaller side of apples)
- 6 bone-in pork chops (I only used two!)
- salt and pepper, to taste
- 3 tablespoon extra virgin olive oil
- 1 cup chicken broth (you can use Apple Cider… I’d like to try that next!)
- Slice onion and apples. Trim chops of excess fat. Sprinkle generously with salt and pepper on both sides.
- Heat a large skillet over high heat and then add in 1 tablespoon of olive oil.
- Lay in pork chops & don’t move them for a few mins., to ensure a good sear forms.
- Turn & brown on second side for a total of about 8 mins. Remove chops to a plate.
- In the same skillet, make sure there’s still some oil in there, otherwise add a glug!
- Add onion and apples. Sauté until onion slices are caramelized (turning a light brown) and apples have begun to soften, about 8 mins.
- Stir in chicken broth and return chops to pan.
- Cook until pork is tender, about 5-10 more minutes (depending on size of chops), turning halfway through and covering the chops with the apple mixture.
- Serve chops with a large spoonful of the apple-onion mixture over the top.