This delicious fall/winter dish combines sweet and salty for a fantastic flavor. Marinating is optional, but it yields a more tender finished product. I originally found this recipe online and altered it to include marinade and to increase the amount of sauce. (Otherwise my kids would’ve fought over the sauce.)
Despite the many steps this is a great week night dish as the meat and sauce cook quickly. We especially like this paired with acorn squash and some home made bread with honey butter.
You will need:
4 (3/4 inch) thick pork chops
2 teaspoons vegetable oil
1/2 cup apple juice
1/4 cup soy sauce
1/2 cup brown sugar
salt and pepper to taste
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 tablespoons unsalted butter
4 tart apples – peeled, cored and sliced
1/2 cup pecans (optional)
The Night Before:
Place the pork chops in a shallow baking dish with the apple juice and soy sauce and cover. Marinate in the refrigerator over night. (If you use more pork chops, use a ratio of 2x the amount of apple juice to soy sauce.)
To Make the Dinner:
Preheat oven to 175 degrees F. Place a medium dish in the oven to warm.
Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven.
In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven.
Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon sauce over apples and chops. Sprinkle with pecans.
Other Recipes to Try:
Mouth Watering Breaded Pork Chops