Pete Cooks: Pork Chops with Caramelized Apples and Onions and Almond Rice Pilaf

When the temperature starts to drop in the fall, all I crave is comfort food. Just thinking about the hearty meals my mom used to make (and still makes when I visit) brings a smile to my face. Mashed potatoes, macaroni and cheese, leek soup, and of course, pork chops.

I got my pork chops from the local grocery store. I used to be nervous when going to the meat counter that I would buy the wrong thing, but I've learned to when in doubt just ask the butcher. Not only can they help you pick out the right cuts of meat, but they can often tell you some simple and foolproof ways to prepare them. Going to the local farmer's market to shop is another great way to learn more about your food and meet the people that raise the cattle and harvest the vegetables that you eat every day.

There's nothing better to pair with pork than apples. This dish gives you the spirit of having a big 'ole dollop of apple sauce on your plate with a little added zing from the onions and apple cider. If you really want a bite, add a splash of apple cider vinegar.

This was my first time cooking pork chops on my own, so I went with a simple salt and pepper seasoning. From there, I just cooked it like a steak: heat a pan up on high heat, put the chop down and don't touch it until one side is completely done. Then flip it and leave it be until it's completely coooked. It definitely takes some patience to not fiddle with the chop as it's cooking, but it's worth it. The pork was juicy and incredibly flavorful.

I paired the pork chops up with some almond rice pilaf, a cinch to make. The pilaf spends most of it's cooking time in the oven, freeing you up to cook up the chops and have everything warm and ready to eat at the same time.

So did I enjoy it? Take a guess.

Pan-Seared Pork Chops with Caramelized Apples and Onions
1 tsp olive oil
2 pork loin chops (about 4oz each)
salt and pepper to taste
1 medium yellow onion, thinly sliced
1/2 tsp thyme
2 tart appples, peeled, cored and sliced
1/2 cup apple cider

1. Heat the olive oil in a large skillet over medium-high heat. Season the pork chops with salt and pper and sear them on both sides until just cooked through, about 4 to 6 minutes per side.

2. Transfer the cooked chops from the pan to a platter and keep warm. Turn the heat on the pan down to medium and add the onion and thyme. Season with salt and pepper and cook until the onion begin to wilt. Turn the heat to high and cook until the onions are golden brown.

3. Add the apple cider and apples and cook until the cider has reduced and slightly thickened and the apples are tender, about 6 minutes.

4. Serve the pork chops topped with the apple-onion mixture and enjoy!


Almond Rice Pilaf
1/2 tsp olive oil
3 Tbsp finely chopped onions
1/2 tsp thyme
1/3 cup long grain rice
1/2 cup low-sodium chicken broth
salt and pepper to taste
1/4 cup sliced almonds

1. Preheat the oven to 350F.

2. In s small ovenproof pot, melt the butter over medium-low heat. Add the onion and thyme and cook for 3-4 minutes until the onions become translucent.