I began by washing a few carrots and cutting into thin slices. I arranged the carrot slices in a small baking dish, drizzled with olive oil and added salt and pepper. I placed the carrots in a 375 degree oven for about 20 minutes.
I chose to keep the pork chop simple by searing it and finishing it in the oven. I brushed the pork chops with olive oil and sprinkled with salt and pepper. I placed the pork chops in a very hot cast iron skillet, flipping after a couple of minutes and placed in a 375 degree oven for about 5 more minutes until the pork was cooked through and slightly pink in the middle. Once out of the oven, I added a pad of butter to the pan, grated ginger, garlic, and serrano chile and spooned the combination over the pork chops, making sure to cover it in all the flavors. I set the pork chop to the side.
In the same pan that I used to cook the pork chop on medium heat, I added thinly sliced onion and a couple of cups of granny smith apples, cut into chunks. I used the left over garlic, ginger, chile and porky bits in the pan to flavor the apples. After sauteeing for a couple of minutes I deglazed the pan with a shot of whisky to pick up all the flavors and have everything come together. I added to the apples cinnamon, cardomom and brown sugar to sweeten them up a bit. I didn't cook the apples too long because I wanted them to maintain some texture.
This dinner tasted very much like the classic pork chop and applesauce dinner but with a few changes to keep it interesting and to spice it up a bit. This is a relatively quick and easy dinner to make and various vegetables can be substituted for the carrots, but I would not replace the applesauce.
Recipe after the jump...
Pork Chops and Applesauce
1 pork chop per person
salt and pepper
1 tbsp butter
2 tsp ginger, grated
4 cloves of garlic, grated
½ of a serrano chile, grated
2 granny smith apples, cut into chunks
½ small yellow onion, thinly sliced
1 shot of whisky
¼ tsp cardamom
½ tsp cinnamon
2 tsp brown sugar
- Using a brush, coat the outside of the pork chops with olive oil, then season with salt and pepper.
- Place the pork chops in a very hot cast iron skillet and sear for 3 minutes.
- Flip the pork chops and transfer to a 375 degree oven for about 5 minutes or until the pork chop is cooked through and slightly pink in the middle.
- Move the skillet back to the stove top and add butter, ginger, garlic and serrano chile.
- Using a spoon or a brush, coat both sides in the butter mixture for a couple of minutes, making sure the pork chops are completely covered and set them aside.
- Using the same skillet on medium, add the onion and apples, add a shot of whisky to deglaze the pan.
- Add the cardamom, cinnamon, and brown sugar, continue to cook for about 5 minutes until the apples begin to soften.
- Once the apples are cooked, they are ready to serve alongside the pork chop.