We made our first “fall” recipe the other night for dinner when it was a little cool out. And by “we” I mean my husband made it while I was out at a prenatal yoga class.
This recipe is just great with the crisp apples, that have a sweetness from the brown sugar and a tartness from the vinegar. And it’s served over delicious and creamy polenta – so good.
Pork Chops with Sauteed Apples and Polenta
from Real Simple magazine
1 Tsp olive oil
2 pork chops
kosher salt and black pepper
1 apple cored and slices into 1/2 inch thick pieces
1/2 an onion, slices
1/2C low-sodium chicken broth
1/2 Tbs cider vinegar
1 Tsp light brown sugar
1 Tbs butter
1/2C instant polenta
Heat the oil in a large skillet over medium-high heat. Season the pork with ½ teaspoon each salt and pepper and cook until browned and cooked through, 7 to 9 minutes per side. Transfer to a plate and tent with foil to keep warm; reserve the skillet.
Add the apples and onion to the drippings in the skillet and cook over medium-high heat, tossing frequently, until slightly softened, 6 to 8 minutes. Add the broth, vinegar, and sugar and cook, tossing occasionally, until thickened, 3 to 4 minutes. Add 1 tablespoon of the butter. Return the pork chops to the skillet and cook until warmed through, 1 to 2 minutes.
Meanwhile, in a medium saucepan, bring 2 cups of water to a boil. Whisk in the polenta and cook, whisking, until thickened, 3 to 4 minutes. Whisk in the remaining tablespoon of butter, ½ teaspoon salt, and ⅛ teaspoon pepper. Top the polenta with the pork chops and apple mixture.