Recipe by lauralie41
This is a meat main dish in Scandinavia and can be found on Food Down Under's website. It is also included in Zaar World Tour 2005 swap.
Top Review by MsSally
I made this with smoked pork chops and let me tell you it was a down home southern meal served with boiled cabbage. The only thing I left out was the corn bread. The tart apples gave just the right amount of zing to the pork. This was great.
- 2 tablespoons butter
- 1 lb Canadian bacon
- 2 large apples, red and tart, unpeeled, cored & cut into 1/2-inch thick rings
- 2 large onions, thinly sliced
- fresh ground pepper, to taste
Directions See How It's Made
- In a heavy skillet, melt butter. When foam subsides, add the bacon and fry for 5 to 10 minutes or until the bacon is lightly browned. Remove bacon from skillet and set on paper towel lined plate to drain.
- In same skillet used for bacon, fry the onion slices for 6 to 8 minutes adding more butter as necessary. When the onions are soft and transparent, add the apple rings.
- Put lid on skillet and simmer apples over low heat for 5 to 10 minutes. Carefully stir apples to keep them from sticking. When the apple rings are done, they should offer little or no resistence when pierced with the tip of a sharp knife, return the drained bacon to the skillet.
- Cover skillet and simmer an additional 3 to 5 minutes or until the bacon is heated through. Liberally grind fresh black pepper over the top and serve immediately.