Braised Pork with Apples

This dish is comforting for an autumn or winter dinner. The combination of pork and cooked apples seems to help chase away the chill in the air.

As you shop for apples, your best choices will be recently picked fruit, local if possible. My favorite apples for this recipe are Golden Delicious and Gala, which keep their shape and give sweetness to the dish. If you like a slightly tart edge, choose Granny Smith, which will also keep its shape.

Serves 4

4 boneless pork chops, ¾ inch thick (about 1 to 1 ¼ pounds total)
1 teaspoon salt
½ teaspoon pepper
2 tablespoons flour
¼ cup olive oil – divided
½ cup finely chopped onion
1 cup apple juice
2 apples, peeled, cored and sliced into ¼-inch thick wedges

Season pork with salt and pepper. Put the flour on a plate, and then lightly coat the chops in the flour, being sure to shake off the excess flour.

In a sauté pan or skillet, heat 2 tablespoons of olive oil over medium high heat. Add the pork and cook until lightly browned, about 3-4 minutes. Turn and brown the other side, another 3-4 minutes. Remove the pork from the pan, and set aside.

Add the remaining oil to the pan and sauté the onion until softened, about 2 minutes (do not let the onion brown; it will mar the flavor of the finished dish). Return the pork chops to the pan, and add the apple juice and apple wedges, being sure to distribute the fruit evenly.

Reduce the heat to medium low, cover, and braise until the pork is cooked through and tender and the sauce is slightly thickened, 15-20 minutes.