Thursday, April 4, 2013

Sauteed Apples and Onions for Pork

Tired of the same old applesauce and pork chops? Try this instead next time, a side dish that goes beautifully with any pork. Normally, I saute pork chops in a skillet and once they're out and resting, I cook the apples and onions in the pan juices. My husband barbequed brined pork chops on an outdoor grill this time, and I  still incorporated the juices.

Since this is a very fast recipe, 10 minutes max, I waited until the chops were cooked, loosely tented with aluminum foil, before I started. By the time the chops are done resting, this delicious side dish is ready. Serves 4

EVOO or coconut oil
2 medium yellow onions, thinly sliced on a mandoline or with a very sharp knife
2 large Golden Delicious apples, peeled, cored and thinly sliced
1 TB freshly squeezed lemon juice
2 shots cognac or brandy*
2 TB fresh thyme leaves, coarsely chopped
Kosher salt & freshly ground black pepper

Heat the oil over medium heat in a large saute pan. Add the onions and cook, tossing with tongs to coat with the oil, about 2-3 minutes. Add the apples and lemon juice and cook, stirring occasionally, until the onions are soft and the apples are cooked but not mushy, about 4-5 minutes. Add the cognac and cook off the alcohol.
>>Pour off the juices from the plate of resting pork chops into the skillet. If you made my brined chops, you'll have plenty of meat juice, even if you barbequed.
Add the thyme, salt & pepper and toss again to mix. That's it ~ told you it was fast!

*Use a good quality brandy; the cheaper ones add sugar and food coloring, neither of which we want. Decourtet flies under the radar, delicious and inexpensive as cognacs go.

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