Oh it is so beautiful outside here, stark difference from last weekend. It is 50 degrees here in beautiful southern Illinois. Makes this river lover girl want to go on a journey. The only problem is not feeling real well I think this weather has made many of suffer from colds etc... So today I am making my family a feast of delicious pork chops and glazed apples. This recipe will have to be doubled to feed my family as it is one that is meant to only feed 2-4 individuals. I have made dishes like this many times in the oven but today is the first to make it on top of the stove. Hope you enjoy your day and grab a taste that you love as well.
Pan-Fried Pork Chops with Glazed Apples
2 Tbsp firmly packed brown sugar
1 Tbsp plus 1 tsp salt
1 Tbsp chopped fresh rosemary
4 thin cut pork chops
1 Tbsp bacon grease
2 small to medium red apples, peeled, cored, and cut into 1/2-inch pieces
1 1/2 cups chicken stock
1/3 cup apricot jam, preferably fruit sweetened
1/4 cup apple juice
1/4 tsp ground cinnamon
Combine the brown sugar, kosher salt, and rosemary in a small bowl and stir together. Coat the pork chops on both sides with the mixture, gently massaging the meat with your fingers to jumpstart the curing process. Let stand for 15 minutes. Rinse the chops and pat dry with paper towels. Season the chops on both sides with pepper to taste.
Melt the 1 tablespoon bacon grease in a large heavy skillet over high heat, add the pork chops, and cook until crispy brown, about 2 minutes on each side. Transfer the pork chops to a plate and cover with foil. Add the apples to the skillet and cook, stirring gently to brown slightly, about 30 seconds, adding a bit more bacon grease if the pan is dry. Add the stock, jam, apple juice, and cinnamon and stir well. Cook until the sauce thickens and is rick brown in color, about 10 minutes. Add the pork chops back into the pan and cook for a few more minutes.
shared at The Scoop
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