Something Old: Apple Nutmeg Pork Chops

Welcome to a new year, food friends!

My new year's resolutions happen to both be food related (At first they were also vague enough that they'd be hard to fail, but Chase thought specifics would be better. Darn his motivation). Number one is to eat out less. Chase is in on this one. We've set it now at two meals every two weeks. So we could go out once a week and split a meal, or go out once every half a month and each get our own meal. Should be good for our budget and our health.

Second resolution is to keep up with the blog better. I realize that since I'll have to be around the internet a lot for job applications, there's no excuse to miss a post. So two a week, one old recipe and one new one.

Oh, food related news! Chase got me a wok for Christmas! We made lo mein last night with great success, and we're trying out Beef with Broccoli (and ginger!) tonight. There may be a lot of wok cooking happening over here, but I promise to keep mostly to recipes that don't require specialized equipment.

I will say, though, that the wok is awesome and you can get a solid one for about 10 bucks. Worth it.

Enough random blabber (I've missed writing these things!) This is a recipe that Chase and I "invented" early this summer when I first moved up to Columbus. I spotted a picture of this recipe a few days ago (thank you, Facebook) and decided it would be a perfectly delicious way to start the new year.

ps- Chili recipe on Thursday!!

Happy cooking!

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Apple Nutmeg Pork Chops June 16, 2010

Ingredients

4 pork chops

3-4 medium apples (Jonathan are ideal), sliced to medium thickness

½ cup sliced red onion

½ cup white wine (whatever's in your fridge)

¼ cup brown sugar

½ tsp nutmeg

¼ tsp cinnamon

3-4 Tbsp butter

3-4 Tbsp olive oil

salt & pepper to taste

Directions

1. In a large bowl, mix nutmeg, cinnamon and brown sugar. Add apple slices and toss with your hands until the slices are coated.

2. Melt butter in a large pot over medium heat. After the butter is melted, places apples in the pot and give a quick stir. Cover and let simmer, stirring occasionally.

3. While the apples cook, add the olive oil to a large skillet over medium to medium-high heat. Once the oil is hot, lightly sear each side of the chops. Salt and pepper each side as you turn them.

4. When each side is browned, remove chops to a plate. Add the sliced onions to the skillet. Place the chops back in the skillet on top of the onions and continue to cook on medium heat (about 10 minutes).

5. When the onions are translucent and the chops are almost cooked through, add the chops, onions and any juice in the skillet into the apple pot (which you've been stirring during the pork chop portion). At this time, also add the white wine. Depending on the depth of your pot, you may need to add an extra splash of wine.

6. Cover the pot and simmer for 10-15 minutes, until the pork chops are fully cooked.

7. Serve the chops topped with apples and sauce. Enjoy.

Apples tossed in yummy tastiness. (ps- This is the pic at the top of the blog!)

The onions looked pretty, so I took a pic of them on top of the chops before

cooking them under the chops.

Everything simmered and ready for serving. Happy cooking!