* apple glazed pork chops …

Posted on December 15th, 2009 by melinda in good eatin'

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I’ve been at it again.  Wondering around in my kitchen trying to figure out something good to cook.  I often find myself in a funk, fixing the same things over and over again.  It bores me and I don’t much like it.  I mean, seriously, how many times can fish sticks really pass for a meal? 

Last week I ventured out to Aldi again to buy a years a week or so worth of groceries.  I am begining to like Aldi pretty good.  It didn’t take me 3 hours to shop this time, I was a bit more familiar with where things were.  I didn’t have a near nervous breakdown while checking out and I remembered to take my bags with me … all in all it was a productive grocery shopping trip. 

One of the things I purchased was a pack of pork chops on the bone.  They were a good price and I have been pleased with the meats I have gotten there.  Richard loves pork chops.  He is a meat eatin’ kind of guy.  Here in lies my dillema … just how many ways can you cook a pork chop?  Sometimes I bread them and fry um up, sometimes I shake & bake um, but that about covers my prior pork chop cooking skills.  That is no longer the case … welcome to my new world of pork chop cooking my friends.  I have a new recipe that I carefully created threw together Friday night.  I didn’t use to cook on Friday nights but since our budget has been in drastic over haul mode, our eating out has now been limited to the 99 cents menu at Wendy’s on Wednesday nights.  Please feel free to shout an amen if you needed to know you aren’t the only person in the world rowing the we are really broke right now boat.  I could often use some reassurance that we aren’t the only folks in the world trying to find our way thru tough economical times. 

Were we talking about pork chops at some point in this post?   Ahh, yes we were.  Let me get back to that.  I cooked pork chops and this is the why and how of that.  I was out of A1 steak sauce, which for some reason my husband eats on all things meat, I knew I was not going to the store, thus I needed something to flavor the pork chops in lieu of steak sauce.  I look around and see a bag of granny smith apples laying quietly in their little fruit basket.  Instantly I think of the roasted pork tenderloin with apple glaze I once ate at Poogan’s Porch in Charleston SC.  If you’re ever in Charleston, I highly recommend eating there.  I have no clue how they make their apple glaze or pork tenderloin, but I do know I had apples and pork. 

This is what I did.  It is was so easy it wasn’t even very challenging.  And … the best part, I could walk away and check the blog while it cooked all by its little self. 

I used 3 pretty large pork chops on the bone.  If I had been using a tenderloin I would’ve had done this differently but that’s another post for another day.  Today, it was pork chops with the bone in.

In my electric skillet, I poured a couple tbls of olive oil and let it get warm.  Not sizzling hot, just warm.  I put the necked pork chops in, sprinkled with salt and pepper to taste and browned each side a bit.  I had my skillet set on 300 deg.  You don’t have to use an electric skillet any old frying pan would work, just make sure it has a lid. 

While the pork chops are browning, mix the following in a bowl:

1/2 cup of apple juice or apple cider

1/2 cup brown sugar

1 tbl spoon of lemon juice (this is optional, I just happened to have some handy)

1/2 stick butter

stick that in the microwave for about a minute so it all melts and blends together, set to the side.

do not forget to turn your pork chops.

peel 3 apples, I used the granny smith ones, but I think any apple would be fine.  cut into thin slices.

Now, toss the apple slices in with the pork chops and pour your liquid mixture over the top.  I used a spoon and just kind of mixed it all up together.

Reduce the heat on your skillet or frying pan down to simmer, cover with a lid and cook for around 30 – 35 minutes.  Turn them often so both sides soak up the apple flavor and they don’t burn on either side.  If the apple glaze start to get to thick, add a little water or some more apple juice/cider to the mix. 

I served them with some home made mac & cheese and a salad.  Richard was not missing his A1.  He never even mentioned it.  He did however mention how good the pork chops were and wondered why I had not fixed them at any point in the last 11 or so years.  Try them … it may be a new favorite at your house too.

Happy cooking!

me.

5 Comments on “* apple glazed pork chops …”

  1. Miranda

    Just call you Melinda “Deen” !!! I love the 1/2 stick of butter part – anything with 1/2 stick of butter has to be fabulous !

  2. Marjorie Markham

    This sounds yummy. Maybe I will make it for Kevin one day.

  3. Amanda Lail

    Sounds Wonderful!! I too love Aldi!! Its a good place for ppl on the broke boat (I am on that boat too and lost one of my oars). Hope everyone in your house has a very Merry Chirstmas!

  4. katrina

    Sounds yummy!!! Heres you another recipe to try for pork chops using a crock pot. I make these alot on Sunday’s for lunch after church. Put your porkchops in the crock pot pour bbq sauce on top ( we use Sweet Baby Ray’s) and cook on high for about 3 hours on high maybe not that long or maybe a little longer depending on how may or the thickness. I usually put mine on before Sunday school 9:30 and they are done when we get home by 12:30, 12:45. They are very yummy and fall of the bone this way. Try it and let me know what you think.

    • melinda

      that sounds really good katrina, i think i shall give it a try.

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