Pork Chops with Apple Pan Sauce

A couple of days ago, I was shopping at our local Korean supermarket and found five pound bags of Fuji apples for 99¢. NINETY NINE CENTS FOR FIVE POUNDS!! They were kind of ugly (hence the price), but I was looking for things to run through our new juicer anyway. Score! Once I got  home I did juice some of them, but then decided to make a dinner featuring them. It was fantastic!

Pork Chops with Apple Pan Sauce

4 - 1" thick boneless pork loin chops
kosher salt
pepper
1 T. butter
1 T. olive oil
1 medium apple (Fuji, Pink Lady, Gala, even Granny Smith would be nice), peeled and diced
1 medium shallot, chopped
1/2 t. dried thyme
1/2 c. unsweetened apple juice (I used fresh juice, but bottled juice or cider would work just fine)
1/2 c. chicken broth
1 T. Dijon mustard

In a large frying pan over medium heat, melt butter and olive oil together until foaming subsides. Season chops liberally with salt and pepper on both sides. Cook until golden brown and almost done, about 7 minutes per side. Remove from pan and keep warm in oven set on low. Add chopped apples, shallots, and thyme to pan and saute until softened. Raise heat to high and add apple juice. Boil until reduced by half. Add chicken broth, mustard, and any accumulated juices from the pork. Continue to boil until sauce is reduced and thickened, about another three minutes. Check seasoning and add more salt and/or pepper, if desired. Serve chops with sauce spooned over top.


Seasoned Brown Jasmine Rice

1 1/2 C brown jasmine rice
2 1/2 C chicken broth
1 t. granulated onion
1/2 t. granulated garlic
1 t. powdered ginger
1 T. sesame oil
1 T. rice wine vinegar
1/4 t. salt

In medium saucepan, combine all ingredients. Bring to a boil, cover, reduce heat, and cook until almost all liquid is absorbed (about 35 minutes). Remove from heat; let stand for 10 minutes. Stir and serve.


Celery, Apple, and Fennel Slaw

This recipe can be found on Epicurious (link below). We really liked it, but I thought the dressing was too acidic. When I make it again (and I will!), I am going to use about 2 t. of honey instead of the sugar... maybe even a little more.

Celery, Apple, and Fennel Slaw on Epicurious.com