We’re thick into apple season and every weekend I have a new bushel on my counter to use up. I love them for snacking, apple sauce and baking but once and a while I remember that apples are lovely in main dish meals too.
This recipe is loosely based on a recipe I came across up at our camp last weekend. I had bought a couple of pork chops at our local farmers market and was quizzing Farmer Bunnett on the best ways to cook them. “I’m a farmer not a chef!” is what he finally told me. Fair enough. So I went back to the camp and fiddled with this recipe (using the apples and cider that we also bought at the market.)
Pork chops with sauteed apples and molasses cider glaze
- 4 pork chops (or pork tenderloin slices)
- Salt & pepper to taste
- 1-2 Tbsp olive oil (can use half butter)
- ½ cup cider
- ½ cup Grandma Fancy Molasses
- 1 tsp dried thyme or 3-5 sprigs of fresh thyme
- 2 tsp cider vinegar
- 2 tsp Dijon mustard
- 3 tart apples, peeled, cored and sliced into 8-10 wedges each
Pat chops dry, season with salt and pepper.
In a good-sized sauté pan over medium, heat oil until it shimmers then add the pork chops.
Cook 2-3 minutes each side until cooked through. (Take care not to overcook.)
Remove chops to a plate and cover loosely with foil to keep warm.
Add cider and molasses to the same pan, whisking to incorporate the pan juices and scrape up all of the tasty bits.
Whisk in the vinegar and mustard. Add the thyme.
Add the sliced apples in a single layer and let cook as the syrup thickens.
Flip the apples and continue cooking until they’re tender.
When the apples are ready plate the pork chops and spoon over the sauce and apples.
On a recent farm visit my kids were fascinated with the pigs. They’re social and curious – kind of like my kids.