Awesome pork chop recipe!

[Guest guest]

Hi everyone,

I made this pork chop recipe last night and it was so delicious (and pretty

easy) that I have to post it. I used Honeycrisp apples, which have a wonderful

sweet-tart flavor. Mark Bittman's cookbook " How to Cook Everything " is a really

great cookbook for those of us who didn't know how to cook anything except

boiling water pre-SCD. He gives details about how to cook things that really

help ensure that it comes out right. I hope you enjoy this as much as my hubby

and I did.

Pork Chops with Apples

From " How to Cook Everything " by Mark Bittman

4 center-cut loin pork chops, about 1 inch thick, trimmed of excess fat

Salt and freshly ground black pepper to taste

2 T. olive oil

½ c. dry white wine

1 t. minced garlic or 2 T. minced shallot, onion, or scallion

½ c. chicken, beef, or vegetable stock, or water

2 c. peeled, cored, and sliced apples

1 T. freshly squeezed lemon juice

1. Sprinkle the chops with salt and pepper. Place a large skillet over

medium-high heat for 2 or 3 minutes. Add the 2 T. of olive oil; as soon as the

first wisps of smoke rise from the oil, add the chops and turn the heat to high.

Brown the chops on both sides, moving them around so they develop good color all

over. The entire browning process should take no longer than 4 minutes, and

preferably less.

2. Reduce the heat to medium. Add the wine and garlic and cook, turning the

chops once or twice, until the wine is all but evaporated, about 3 minutes. Add

½ cup of stock or water, turn the heat to low, and cover. Cook for 10-15

minutes, turning the chops once or twice, until the chops are tender but not

dry. When done, they will be firm to the touch, their juices will run just

slightly pink and, when you cut into them (which you should do if you're at all

unsure of their doneness), the color will be rosy at first glance but then

quickly turn pale.

3. Remove the chops to a platter. If the pan juices are very thin, cook;

stirring and scraping the bottom of the pan, until the liquid is reduced

slightly. Add the apples and add additional stock or white wine if necessary.

When the apples are soft (about 5 minutes), stir in 1 T. lemon juice, pour over

the chops, garnish, and serve.

Kathy

UC since 12/05

SCD since 7/07