Pan Roasted Pork Chops with Rosemary Applesauce

You've probably noticed I'm late posting today! My excuse is that I've been in the kitchen literally ALL day - it all started with making cinnamon rolls for hubby's breakfast, meringues for my daring bakers challenge and for dessert, then I had to make some lemon curd to use up the egg yolks left from making the meringues. Next up - slave away working on the rest of the daring bakers' challenge (with still a few more hours of work to finish up tomorrow), then had to cook dinner for the boys. Whew! Sounds so exhausting, but I honestly just love puttering away in the kitchen, trying out new things and challenging myself to become a better cook. :) So tonight I'm just going to share a quick dinner recipe with you for those days when you don't want to spend the whole day in the kitchen.

This pork recipe is from The Best of Chef at Home by Michael Smith. It is quick and delicious and uses very basic and healthy ingredients. Michael notes that you can jazz up the applesauce by adding a spoonful of grainy mustard or horseradish. I just jazzed up the sauce by adding garlic.

Pan Roasted Pork Chops with Rosemary Applesauce

Adapted from Chef at Home p. 108

Ingredients:

• 1/4 cup olive oil
• 4 onions, peeled and thinly sliced
• 4 apples, cored and cut into chunks
• 1/4 cup apple cider vinegar
• 1 tbsp fresh rosemary, chopped
• 1 clove garlic, minced
• a sprinkle or two of sea salt and freshly ground pepper
• 4 thick centre-loin pork chops
• 2 tbsp butter
• 1 tbsp any vegetable oil

Method:

1. For the applesauce, heat the oil in a small saucepan. Add the onions and patiently cook them, stirring occasionally, until they're carmelized and turn golden brown then add the garlic clove and saute another minute. Add the apple chunks, apple cider vinegar, rosemary and salt and pepper. Stir well and simmer until the apples are tender. Serve warm, or refrigerate and serve chilled.
2. For pork chops, preheat a large saute pan over medium-high heat. Splash in the oil and toss the butter into the centre of the oil. This will help keep the butter from burning. Pause until the butter begins to brown.
3. Pat the chops dry using paper towels, then season them with salt and pepper and carefully place them into the hot pan. Sear for 2 minutes or so on each side. Reduce heat to medium-low, cover and cook for another 10 minutes.
   

Bon Apetit! Enjoy your long weekend and Happy Cooking my Friends. :)