Ingredients Jump to Instructions ↓

  1. 4 medium apples Juice of

  2. 1 lemon

  3. 1/4 tsp. nutmeg Oil for the pan

  4. 4 pork chops Salt and pepper

  5. 1/4 cup apple cider or juice

  6. 1 tbsp. butter, optional

Instructions Jump to Ingredients ↑

  1. Peel, core and cube the apples, and sprinkle them with lemon juice and nutmeg. Put a 10-inch or larger skillet over medium-high heat, and put in enough oil just to keep the pork from sticking. When the skillet is hot, add the chops, and add a pinch of salt and pepper. After about 6 minutes, turn the chops to brown on the other side. After 5 minutes, add the apples and cover the pan. Remove the chops from the pan to a serving platter. Deglaze the pan with the cider or juice, turning up the heat as you stir the juice and apples, and scrape up browned bits. To make a richer sauce, you can swirl in a tablespoon of butter as you remove the pan from the heat and before pouring the apples over the pork. (Note: The time the chops take to cook will be determined by their thickness. The center of a chop should be white, and the juices should run clear.)


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