kinda germanic today, a good autumn choice.
take 3-4 1" thick bone-in pork chops (rib chop is the best). S&P them.
heat a large thick skillet @ med-high for 2-3 min, and then add olive oil
when the oil is not quite smoking, add the chops, and brown each side (~2 min per side or so).
my pan wasn't large enough, so i removed the chops and added a 1/2 onion, minced. stirring frequently, cook for ~30 sec and then deglaze w/ ~1/2 cup of white wine.
reduce to low heat, add the chops back to the pan, add ~1/2 cup of chicken stock, and cover. cook for 10-15 min.
when the chops are done, remove from the pan, and add in two sliced and skinned apples. raise the heat and cook for ~4 or so minutes, until they soften. just prior to taking off the heat, add in some fresh squeezed lemon juice, and pour over chops.
we had it w/ some roasted potatoes and boiled green beans.
take 3-4 1" thick bone-in pork chops (rib chop is the best). S&P them.
heat a large thick skillet @ med-high for 2-3 min, and then add olive oil
when the oil is not quite smoking, add the chops, and brown each side (~2 min per side or so).
my pan wasn't large enough, so i removed the chops and added a 1/2 onion, minced. stirring frequently, cook for ~30 sec and then deglaze w/ ~1/2 cup of white wine.
reduce to low heat, add the chops back to the pan, add ~1/2 cup of chicken stock, and cover. cook for 10-15 min.
when the chops are done, remove from the pan, and add in two sliced and skinned apples. raise the heat and cook for ~4 or so minutes, until they soften. just prior to taking off the heat, add in some fresh squeezed lemon juice, and pour over chops.
we had it w/ some roasted potatoes and boiled green beans.
