Consider this recipe, with its topping of pan-sizzled apples and onions for any smoky (or savory) cut of pork — ham, ribs, or chops. It’s a perfect match. If this is to be your only side dish, you can add sauteed cabbage or kale to add color and nutrition. These smoked chops came two to a package at Target. Each was ample for one serving.
Smoked Pork Chops with Caramelized Apples, Onions
Two smoked pork chops (fully cooked)
2 tablespoons cooking oil, divided use
One large, crisp apple, such as Braeburn or Gala, cored, cut into wedges and sliced thin
One medium white or yellow onion, peeled, cut in half lengthwise, then sliced thin across
2 tablespoons of medium dry Riesling (optional)
Pinch of sea salt
Pinch of ground allspice (or, a couple of grindings from spice grinder)
In a large saute pan or grilling pan, heat 1 tablespoon of the oil, spread around the pan and keep heat at medium or just a little higher. Add the two pork chops. You want to sear them, to add color, not just saute them.
In another pan, heat up the other tablespoon of oil and add the sliced apples and onions. Also over medium heat, let them cook, color and even caramelize a bit. Don’t burn! When the apples and onions are tender and starting to color, add the wine, if using, a pinch of salt and allspice. Toss in the pan and keep an eye on them as you let the wine cook off.
When the pork chops are hot and have a little sear on them, transfer to plates and spoon the apples and onions over the top.
Makes two ample servings.
From Bonnie Walker