One weekend my parents came to visit and I wanted to cook something special I had been working on. There wasn't time for a trial run with the friends, so Saturday night was purely experimental. Fortunately, after a day of visiting west Texas wineries, the experiment paid off. In my kitchen that night, I cooked Pork Chops with Caramel Apples for the first time.
|Top Left: Seasoned pork chops in cast iron skillet. |
Top Right:Sliced apples sauted in butter.
Bottom Left: Apples in finished caramel sauce.
Bottom Right: Pork chop with apples and caramel sauce. Served with sauted asparagus and onions.
For the pork chops:
- 4 pork chops
- Olive oil
- Salt and pepper
Brush the pork chops with olive oil and season with salt and pepper. Place in cast iron skillet over medium-high heat. Cook until done, flipping as needed.
For the sauce:
- 1/2 cup or 1 stick of butter
- 4 medium apples - sliced
- 1/2 cup sugar
Melt the butter in a skillet. Add the apples and cook until the apples change color. Add in a few shakes of cinnamon and nutmeg. Add the 1/2 cup of sugar and cook until dissolved. It is important not to cook much longer after the sugar is dissolved so that the sauce doesn't turn too thick.
I have served this with mashed potatoes, pureed cauliflower, roasted potatoes, and in this case, sauted asparagus and onions.