Ahhh pork... you make everything better. French cuisine has shown us that whenever there is a dish that is simply to die for... it's got something you can't totally put your finger on that makes it different... the answer almost undoubtedly is the addition of butter. My own personal opinion is that pork can sometimes have that exact same effect. Add bacon to just about anything and you've made it that much better. Some of the best burgers, pastas (amatricana, carbonara, a la vodka) and many others are such fantastic dishes solely because of that perfect addition of bacon, panchetta, pork belly and beyond. To pay tribute to my love of all things piggy - here is a recipe for...
Pork Chops with Rosemary, Apple & Onion Sauce
Ingredients: (serves 4)
4 bone in pork chops
2 onions (thinly sliced)
2 apples (cored and chopped)
1/4 cup apple cider vinegar
salt and pepper
4-5 tbsp EVOO
1.5 tbsp dried rosemary
Heat the EVOO in a small pot over medium high heat and add the onions. Cook, stirring occasionally until they are golden brown. Add the apples, vinegar, rosemary and salt and pepper and stir everything together. Simmer the mixture until the apples are very soft. Keep warm.
Preheat the oven to 350. Pat your pork chops with EVOO and season generously with salt and pepper. In a pan (adding another drop of oil to pan), sear your pork chops on both sides just until you have a nice brown crust (a couple minutes per side).
Transfer them to a baking sheet and bake for 20-25 minutes until cooked through.
Let rest for a few minutes, top with the sauce and serve :)
Cooks tip: I like to pair this meal with some hearty brown rice. Add some mushrooms, onions and peas to the rice for extra flavor!
xo Chef Natty
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