Girl Gone Domestic

Fall is on the air. It has a smell, it’s cool and earthy, somewhat musky and definitely cinnamon and apple-y. We are not big pork eaters. Bacon or ham? Oh yeah, but make mine nitrate free please!  But I’m talking actual pork cuts…how about pork loin chops? I  know pork can be a bit controversial, but read what Skagit River Ranch has to say about their pork.  I went to get a few months worth of grass-fed beef here, and decided to pick up some pork chops as well.  A jaunt around the internet brought me to this delightful fall time recipe…making me wish I would have bought a few more chops. Next time for sure!

Apple Glazed Pork Chops

Ingredients:

4 bone-in pork chops (3/4″ thick)

2 tablespoons olive oil

1 cup apple cider or apple juice

2 tablespoons brown sugar, divided

1 teaspoon sea salt

1/4 teaspoon dried rosemary, crushed

1/4 teaspoon dried thyme

1 tablespoon cornstarch (Rapunzel is a good brand)

1 tablespoon cold water

2 large tart apples, sliced (I used local Earligolds, which need less cooking)

2 tablespoons butter

Directions:

In a large skillet, brown pork chops in oil. Add the cider, half the brown sugar, salt, rosemary and thyme. Cover and cook for 7-8 minutes or until meat juices run clear. Combine the cornstarch and water until smooth; add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Meanwhile, in another skillet, cook the apples, butter and remaining brown sugar over medium heat for 3-4 minutes or until apples are softened. Serve over pork chops.

This recipe was adapted from CDKitchen and serves/makes 4.