Pork Chops with apple and onion

Today was a warm, sunny day. I’m still feeling rotten with this cold but I did manage to do a few things, one of which was make this dinner.

The pork chops are from Willow Creek Farm. I seasoned them with kosher salt and put them in a hot skillet, flipped them when the skillet released them, cooked them for 8 more minutes and then removed them from the pan and wrapped them up to keep them warm. Into the pan went one onion sliced vertically and about 1 tablespoon of butter. I cooked the onions until they began to caramelize and then I added about 1/2 cup of white wine, two sliced Mutsu apples, and I meant to add ginger but I forgot. Cook this for a few minutes until the apples are tender. Serve with the pork chops. My side dishes are mashed Yukon Gold potatoes with garlic and celeraic and some cabbage that I sauteed.

It was a good meal. The addition of fresh, dried, and candied ginger to the onions and apples would have been perfect and I wish I hadn’t forgotten that. That is often my issue. I think of what to cook and then in the heat of cooking I forget to add some crucial but easily forgotten item. Perhaps if I write the recipe up before I cook I will have better luck won’t forget. The cabbage needed garlic, salt, ginger, and maybe red pepper. I though about adding the cabbage to the apples and onions… it would have more flavor but it also would have been incredibly unattractive.

5 November 2006 | beef, fish, poultry, pork, food, fruit and nuts, vegetable | Comments