A Catch-Up Post: Apple-Pecan Pork Chops

First, let me say, this recipe was Muffin Approved.

Muffin Approved

Are you enjoying these catch-up posts?  I’m trying to make it all about food.  I know that I sometimes get ranty on some posts and seem to have forgotten what it’s like to cook at times, but I’m appreciating catching up with you on recipes I’ve planned in MPM, made, photographed, and…never posted.

I know.

I’m trying to get better with it.

As I was saying, this recipe was Muffin Approved, but it wasn’t really Josh Approved.  My dear sweet husband really doesn’t like food mixing with his meat much.  I once suggested making poultry with orange glaze for Canadian Thanksgiving (one of our first CT’s together, in fact), and he was quick to veto it.

Adding chopped nuts as a garnish on top of the apples?  That really didn’t endear this dish to him.

I liked it, but I was wanting it to have more flavor…and a pan sauce with a bit more body.  As you can tell from the picture above, the consistency was more…runny.

Runny usually doesn’t make me think yummy for my tummy.

This recipe came from Better Homes and Gardens’s website (originally found inside a BHG magazine cookbook perusal), and just like the oven-fried pork chops, it starts with four chops (BHG wants thick cut; since I cut mine from the pork loin, I couldn’t guarantee that).

Apple-Pecan Pork Chops

Adapted from Better Homes and Gardens

4 boneless pork chops (see above), trimmed of fat and seasoned with salt and pepper

1 medium red apple, sliced (skin-on) thinly

salt and pepper (fresh-ground on the pepper, if you please)

2 tablespoons butter

1/4 cup chopped pecans

2 tablespoons packed brown sugar, plus extra for sprinkling at the end

Melt butter in a large skillet over medium heat until it becomes bubbly.  Add apple.  Cook and stir 2 minutes (try not to make apple mush).  Remove apple from skillet (you’ll thank me later).  Add pork chops.  Cook pork chops.  Turn pork chops.  Sprinkle with brown sugar.

Cover and cook 2-4 minutes more until pork reads 240 degrees on a meat thermometer.  Now, spoon the apples on top and sprinkle with pecans and additional brown sugar, if desired.

Note:  I followed the directions on the website when I made it, and the apples turned into mush.  Removing them after sauteeing them would probably help.

 

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