Smoked Pork Chops and Apple Skillet Recipe
Julia Rutland, author of our cookbook Apples: 50 Tried and True Recipes, shares with us her Smoked Pork Chops and Apple Skillet recipe.
Smoked pork chops make a great shortcut to a quick and easy dinner. If you want to use raw pork chops, bone-in or boneless, sauté them in butter or olive oil for 3 to 5 minutes on each side. Remove from pan and proceed with recipe.
Makes 2 servings
2 tablespoons butter
1 sweet or red onion, halved and sliced
½ teaspoon ground sage
¼ teaspoon salt
¼ teaspoon coarsely ground black pepper
2 medium-size apples
½ cup chicken broth or stock
2 teaspoons stone-ground Dijon mustard
1 (15-ounce) package fully cooked, bone-in smoked pork chops
Melt butter in a large skillet over medium-high heat. Add onion, sage, salt, and pepper. Cook, stirring frequently, for 5 minutes or until onion is tender.
Core apples and thickly slice. Whisk together broth and mustard in a small bowl.
Arrange smoked pork chops and apples in skillet. Pour broth mixture over pork and apples. Bring mixture to a boil. Cover, reduce heat to medium-low, and simmer 8-10 minutes or until pork is heated through and apples are tender.
Ideal Apples: Stick with a firm textured apple that won’t fall apart when sautéed: Granny Smith, Fuji, or Honeycrisp.
Apples: 50 Tried and True Recipes is part of Adventure Publications’ Nature’s Favorite Foods Cookbooks series, which includes Blueberries, Rhubarb, Squash, and Maple Syrup.
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