Maple Pork and Apples
Very quick to make with carrots, apples, and the chops cook in a skillet topped with a maple sauce. For ZWT this is Canadian.
- Ready In:
- 4 pork loin chops, cut 1/2-inch thick (about 1-3/4 lb.)
- salt & fresh ground pepper
- 2 tablespoons butter
- 12 baby carrots (with about 1/2 -3/4 inch of tops still attached, halved lengthwise, if using packaged "baby" carrots)
- 1 medium apple, sliced and seeds removed
- 1⁄4 cup pure maple syrup (or to taste)
- Sprinkle chops with salt and pepper.
- In skillet melt butter over medium heat; add chops.
- Brown for 2 minutes, turning once.
- Reduce heat to medium-low.
- Add carrots, apple, and maple syrup.
- Cover; simmer for 8 minutes or until desired doneness.
- Using slotted spoon, transfer chops, carrots, and apples to platter.
- Bring syrup mixture to boiling.
- Boil gently, uncovered, 1 to 2 minutes or until thickened.
- Pour over chops.
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I think this dish has wonderful potential as the components fit together rather naturally. I had a few challenges related to the timing in the preparation. I used common baby carrots, not the authentic variety suggested by the ingredient list. Despite the fact that they were a good deal smaller, they took far longer than the time allotted to cook. In addition the apples were quite supple two minutes before the suggested time and would have turned mushy had they cooked longer. So rather than having everything come together neatly, I ended up needing to monitor each separately. Not bad in general, but not desirable when you want something that is not fussy. I did not find the sauce too sweet alone but felt it might have benefited with some contrasting taste, perhaps something acidic or herbal. (My initial thinking is some onion powder and/or dry sage rubbed on the chops would do very well here.) I plan to play with this again as pork chops were on sale and I have more in the ice box and I'm confident the results will be well worth the effort. Thanks Annacia! Made for Photo Tag.Reply