Pan Porkchops with Apples
Makes 4 servings
3 regular-cut bacon slices
1 Tablespoon butter
1 Tablespoon extra- virgin olive oil
2 large apples, peels left on, chopped into one-inch cubes
1 Tablespoon light brown sugar
4 (8-ounce, 3/4inch thick) bone in center-cut pork chops
1 1/4 teaspoons kosher salt
1 teaspoon black pepper
1 cup apple juice or cider
2 teaspoons fresh rosemary, chopped
- In a large, non-stick skillet cook bacon until crisp. Drain on paper towels; chop into pieces
- Melt butter in the same skillet. Add the apples and sprinkle with brown sugar. Cook until tender and golden brown, stirring frequently, 5 to 10 minutes. Transfer apples to a small bowl.
- Sprinkle the pork chops with 1 teaspoon salt and 3/4 teaspoon of the pepper. Add 2 teaspoons of olive oil to the skillet and then the pork chops. Cook until brown on both sides. Transfer the chops to a plate.
- Add apple juice or cider, the rest of the salt and pepper as well as the rosemary to the sauce and bring to a simmer. Return pork chops and apples back to the pan. Simmer until pork is cooked through and sauce reduces, about 5 minutes or until the internal temperature reaches 140°F Garnish pork chops with the apples and chopped bacon.
Fall apples are one of the first reminders of season change. Apples are excellent sources of dietary fiber, and phytonutrients especially if eaten with the peel on. Apples contain a good amount of Vitamin C also. The many antioxidant phytonutrients in apples that fight disease are 3–4 times more concentrated in the skin. By eating both peel and pulp of apples, consumers can obtain up to 89% terms of total antioxidant capacity available from fresh apples. For cooking, try Braeburn, Fuji, Gala, Granny Smith, Golden Delicious, Honeycrisp, Jonagold or Pink Lady.
Patricia Terry, PhD, RD, LD, FAND