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Pork Chops with Apples Print E-mail
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This is a traditional German or Hungarian dish. Pork and apples go well together. Lots of people will eat apple sauce with their pork chops. Here the chops and the apples are cooked together. The apples give the pork a caramel type glaze.

It's a great dish to introduce as apples come into season or in the winter when you need to be reminded of the sun.

{Makes 4-6 servings }

You'll need:

  • 4 pork chops - trimmed
  • 2 apples
  • 1/2 cup of white onion
  • 3 tablespoons of olive oil
  • A can of sauerkraut
  • 12 small red skin potatoes

Equipment:

  • A sauté pan witha lid
  • A silicone spatula
  • A plate
  • A pair of tongs
  • A knife
  • A cutting board
  1. Start by warming the oil in the pan over medium high heat.
  2. Add the chops. You want them to brown on one side so don't flip them too soon. Browning is the result of the natural sugars in the meat caramelizing where they contact the heat of the pan.
  3. When the chops are browned on both sides, turn down the heat and cover the pan. Cook covered for about 15 minutes or until the juice runs clear when you poke the chops with the tip of a knife.
  4. Slice the apple and put in lemon water bath for about 30 seconds. Drain them and set aside.
  5. When the chops are finished cooking, transfer them to the plate.
  6. Sauté the onions, then add the apples.
  7. The apple juice will "deglaze" the pan, picking up all the rich favors.
  8. When the apple start to soften, move them off to the side. Replace the chops on the bottom of the pan.
  9. Cover the chops with the apples and warm the chops through.
  10. Serve with the sauerkraut and boiled potatoes.