All the flavor of pork chops and applesauce in a sweet and savory dish. Use your favorite fresh apples in this recipe. I made this with some heirloom apples I found at a local produce market, but any firm, tart apple (Rome, Granny Smith, MacIntosh) will work well.
(This recipe is courtesy of my older son, who is a terrific cook but who measures nothing. I worked out the measurements for you!)
Variation: Cook this recipe without the pork cubes and serve as a topping for sliced roast pork.
Pork with Shallots and Apples
Makes 4 servings
1 1/2 lb. boneless pork chops, trimmed and then cut in 1-inch cubes
1 1/2 cups shallots, sliced (sweet onion also works if you don’t have shallots)
1 1/2 cups tart apples, peeled and diced
1 tbsp olive oil
1/2 cup strong chicken or vegetable broth (use 1 bouillon cube to 1/2 cup water)
1/4 cup red wine
1 tbsp butter
1/2 tsp salt
1/2 tsp pepper
1/2 tsp rosemary
Prepare broth/wine mixture and set aside.
In a hot cast-iron pan, heat olive oil and brown pork for a few minutes on each side until crispy but not fully cooked. Remove pork to plate; cover to keep warm.
Reduce heat and allow pan to cool slightly. Add shallots and cook 2 minutes. Add apples; cook a few more minutes until apples are hot but still firm.
Pour in broth/wine mixture and deglaze pan. Melt in butter. Add rosemary.
Return pork to pan. Simmer until sauce thickens. Serve over egg noodles.
Copyright 2020 Barb Szyszkiewicz
Photo copyright 2020 Barb Szyszkiewicz. All rights reserved.