August 20th, 2008

Pork chops with apples and caramelized onions

I made some fantastic pork chops for dinner tonight. They were from our CSA; bone-in and ¾ of an inch thick. I lightly coated them with flour and seasoning and seared them on high heat for 4 minutes on each side. I removed them from the skillet and tossed in a sweet onion, thinly sliced. Once the onions softened, I tossed in 2 ginger gold apples, thinly sliced (from Sunday’s picking) and nestled the pork chops back in, and added a generous pour of white wine. I popped the lid on and let it cook till the pork chops were 150 degrees and voila, dinner was served. I also steamed some really beautiful, super sweet corn I got at the Arlington’s farmer’s market. R declared the pork chops to be “really delicious,” Coming from a man who usually responds, “fine” or “good” this is pretty high praise.