Inspiration can come from many different places. Sometimes I will just walk down the aisles of our grocery store and wait to see what calls to me. Other times it's something fresh we get from the Farmer's Market. More often than not lately, the recipe ideas have been delivered to our mailbox once each month courtesy of Grandpa Gary buying us a subscription to "Bon Apetit". But this recipe was actually on our grocery store Hy-Vee's website as a great idea for fall ... and I had to agree. It is a good idea. I have apples almost every day of my life, and their flavor is never better than during the fall.
This recipe also makes use of apple cider to ramp up the fall flavor. You'll start by pan-frying pork chops in olive oil, seasoned on both sides with salt & pepper.
Remove the chops and set them aside on a plate. Then saute down some sliced onions in the same pan for a few minutes until they soften and brown. Then add sliced, tart apples (peeled) like Granny Smith. Cook them down a few more minutes with some thyme.
Next, add dijon mustard, apple cider, and chicken broth to your pan to deglaze. Bring it to a boil and stir until it thickens. I added a tablespoon of butter to add to some richness and a nice glossy finish to the sauce.
Add your chops back into the pan to let the flavors all get to know each other. Serve immediately. I think this was a good dish because there is some sweetness from the slightly-caramelized onion, then tartness from the apples, and some bitter earthyness from the mustard & thyme. It was rich and pretty darned tasty.
I served it with my now famous Brussells Sprouts for a great fall meal.
By the way, I found out after the fact that a lightness setting got changed on my camera and that is why there is a slightly yellow tint to all these photos. I apologize. I think I have it fixed going forward. Check back soon for my first stab at chili.
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