Week 125:
RECIPE OF THE WEEK FROM HIGHFIELD HALL & GARDENS STAFF, GAIL BLAKELY
This is a very old-fashioned recipe that is as delicious as it is simple (I say that a lot, I’m realizing!). For FCTV I made it with fabulous pork chops on the bone from Bootstrap Farm Club—the sizzle when they hit the pan was great. I used a Honeycrisp apple but you can use whatever you like. With mashed potatoes and green beans, it was pretty retro meal, perfect for early October.
Pork Chops with Apples
Ingredients
- 4 pork chops
- 1 tsp smoked paprika
- Kosher salt
- Freshly ground black pepper
- 2 tbsp extra-virgin olive oil
- 1 apple, cored and thinly sliced
- 1 small onion, halved and thinly sliced
- 2 cloves garlic, minced
- 2 tsp chopped fresh rosemary
- 2 tsp fresh thyme leaves
- 1 cup apple cider or apple juice
Instructions
- Season pork chops all over with paprika, salt, and pepper.
- In a large skillet, heat oil over medium heat. Add pork chops and cook, turning halfway through, until golden, about 3 minutes per side. Transfer to a plate.
- To the same skillet, add apple, onion, and garlic and cook until apples and onion are browned and slightly softened, about 8 minutes. Add herbs, and apple cider and bring to a simmer. Return pork chops to skillet and simmer until cider is almost completely reduced and a thermometer inserted in the thickest part of the chops registers 145°F—about 6 to 8 more minutes.
- Serve hot over mashed potatoes and garnish with fresh rosemary and thyme sprigs if available.