Pork, Apples and Onions

If you are wondering why there are two blog posts today, it’s the internet’s fault. Last night I came home from the DPAC wrote my blog and was unable to upload it because the internet was down at our house. No one missed it. No one was waiting up late, not able to sleep until they read the blog.

By morning the Internet was back, so the blog about Watts Grocery counts as yesterday’s post. Today you get an easy winter recipe.

Pork is getting cheaper and cheaper as beef prices soar. So I try and find ways to use pork that are not terribly fattening. Considering how lean the pork is it is not very fattening, but then it also is a little dry and flavorless. To counteract that you need to add lots of flavorful items to help the pork. Today I used onions, apples, and sage.

4 pork chops

2 sweet onions -chopped

2 apples- chopped

1/2 cup apple cider

1 T.butter

1 T. Olive oil

2 T. Rubbed sage

Salt and pepper

Season the pork on both sides with salt, pepper and ground sage.

In a big fry pan put the olive oil on medium heat. Add the onions and apples and cook for ten minutes until soft. Sprinkle with salt. Set aside in bowl.

In the same pan turn the heat up to medium high, add the seasoned pork. Cook on one side until brown, flip and brown the other side. Add the apples and onions back in the pan. Add the cider a little more salt and sage. Bring to a boil and reduce to simmer. Add the butter. Cover and cook until the pork reaches 160°. How long depends on how thick the chops are, but it is not that long.

It is even better as leftovers.