I tend to believe that this recipe is either Turkish or Middle eastern in origin. It’s pork chops cooked with a mix of sugar, cinnamon, nutmeg and apples. Yes, apples. It gives the lowly pork chop a new and piquant flavor. Served with rice (or favorite grain), or a salad, it makes for a truly exceptional meal, and something out of the ordinary.
CINNAMON-APPLE PORK CHOPS
4 tablespoons butter, divided
4 loin pork chops
1 tablespoon brown sugar
¼ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 pinches salt
2 medium-sized tart apples, such as Granny Smith, thinly sliced
2 tablespoons chopped pecans, optional
¼ cup dry white wine
- Rinse chops under cold running water and pat dry with paper towels.
- In a large skillet or frying pan, heat 2 tablespoons butter over medium heat until hot. Add pork chops and cook 3 minutes on one side, then 2 minutes on other side until done—no pink juice runs out when cut.
- Meanwhile, in a small bowl mix brown sugar, cinnamon, nutmeg and salt.
- Remove chops from skillet and keep warm. Add apples, pecans (if using) and brown sugar mixture to skillet, plus reaming 2 tablespoons butter. Cook ingredients until tender. Add pork chops, stir to mix, adding white wine. Cook over high heat until wine evaporates. Serve immediately.
Yield: 4 servings.