November Recipe of the Month
It’s fall! Apples and pork chops are perfect together!
Pork Chops with Red Apple Balsamic
1 pink lady apple, peeled, cored & thinly sliced
2 bone-in pork chops flattened to ½” thickness
2 T. unsalted butter, divided
2 T. THE OLIVE MILL ONION OIL, divided
2 T. THE OLIVE MILL RED APPLE BALSAMIC
1 t. brown sugar
2 t. water
Salt and pepper
Peel, core and thinly slice the apple; set aside. Flatten pork chops, season with salt and pepper on both sides. In a large pan, add 1 T. oil and heat on medium heat. Add pork chops and brown on both sides, cooking for about 5 minutes total. Set aside and tent with foil to keep warm. Add 1 T. butter with 1 T. oil in pan. Add sliced apples and season with salt. When the apples are slightly soft, add brown sugar, water and balsamic vinegar. Cook the sauce down until thickened, and swirl in the last T. of butter. Taste and adjust seasoning if desired. Add the pork chops back into the pan and coat with the sauce. Remove to a platter and garnish with apples and remaining sauce.
Bonus Recipe: Apple and Goat Cheese Salad with Candied Pecans
½ lb. prepared candied pecans
Vinaigrette: 3 T. OLIVE MILL Walnut Oil
3 T. OLIVE MILL Red Apple Balsamic
1 ½ t. fresh lemon juice
½ t. salt
¼ t. orange zest
1/8 t. ground allspice
Salad: 3 Granny Smith Apples, cored and thinly sliced
10 oz. Mixed greens
½ red onion, thinly sliced
¼ t. salt and pepper
½ lb. goat cheese, crumbled (about 2 cups)
To prepare vinaigrette; whisk together all ingredients until well combined. For salad; toss apples, greens, onion, salt and pepper. Drizzle with vinaigrette, toss. Top with crumbled goat cheese and candied pecans.
