Pork Chops and Apples

This recipe is from Mark Bittman’s “How to Cook Everything” and is great for an easy week night meal, as the pork chops cook fairly quickly. Note, we now get our chops cut a little thicker, about 1”, so they don’t overcook as easily as thinner chops.

Add a side of asparagus baked in the oven and some stovetop grits for a nice, well-rounded meal. We used Deep Roots Milling Grits. The flavor is amazing, but they do take a while to cook. You can try soaking all day/overnight, cook them in a crockpot during the day, or use a more quick-cooking brand from the grocery store.

2-4 Center-cut Loin Chops (we sell these in packs of two.)
Salt & Pepper
2 Tbsp Olive Oil
1/2 c Dry White Wine
1 tsp minced Garlic
1/2 c Stock or Water
Cubed or sliced apples
Lemon Juice

Sprinkle your chops with salt and pepper, and set aside while your skillet heats up to medium-high heat. Add the olive oil to the skillet, and once wisps of smoke start to rise, add your pork chops to turn the heat to high. Brown the chops on both sides -  should take no more than about 4-5 minutes total. 

Reduce heat to medium and add your White Wine and Garlic. Let this cook for few minutes, turning the chops once or twice.

Once the alcohol has evaporated, add your stock or water. Turn heat to low and cover. Cook for about 10 minutes, once the chops are tender but not dry. You can test by cutting into one of your chops - juices should run just a little pink.

After cooking, remove your chops and set aside. You can use the remaining pan juices to cook your apples, or add a little water if needed. Cook the apples until tender and add a squeeze of lemon juice. You can also add some spices of your choice, like cinnamon, clove, etc.