The pairing of pork and apples is one of the oldest in Western cooking, and it began as an accident of scheduling. Before refrigeration, farm families butchered hogs after the first hard frost, when the weather was finally cold enough to handle and cure the meat. Apples came in at the same time. Every autumn a household ended up with fresh pork and more apples than it could store, in the same few weeks.
The Romans got there first. Apicius, a Roman recipe collection compiled around the fourth century, includes a stew called minutal matianum — pork shoulder simmered with leeks and diced apples. The recipe even specifies the variety. Matian apples were named for Gaius Matius, a friend of Julius Caesar credited with developing them.
One modern correction is worth making. Pork today is far leaner than it was a generation ago, and in 2011 the U.S. Department of Agriculture lowered its guidance for whole cuts from 160 degrees to 145 degrees, followed by a three-minute rest. Meat that is still faintly pink at that temperature is done. Anyone taught to cook a chop until it turned gray has been eating it overdone for years.
Skillet pork chops with apples and onions
(Serves 4)
Ingredients
– 4 bone-in pork chops, about 1 inch thick
– 2 firm apples, cored and sliced thick (Braeburn, Jonagold, or Granny Smith)
– 1 medium onion, sliced
– 1 cup apple cider
– 2 tablespoons butter
– 1 tablespoon cooking oil
– 1 teaspoon dried thyme
– Salt and black pepper
Directions
1. Pat the chops dry and season both sides with salt and pepper. Dry meat browns well. Wet meat just steams.
2. Heat the oil in a heavy skillet over medium-high. Brown the chops 3 to 4 minutes per side, then move them to a plate.
3. Lower the heat to medium. Add the butter, onion, and apples. Cook about 5 minutes, until the onion softens and the apples begin to color.
4. Pour in the cider and scrape the browned bits from the bottom of the pan. Stir in the thyme.
5. Return the chops and any collected juices to the skillet. Simmer uncovered 8 to 10 minutes, spooning sauce over the meat, until a thermometer in the thickest part reads 145 degrees.
6. Let the chops rest three minutes before serving. Spoon the apples, onions, and pan sauce over the top.
Mashed potatoes or buttered egg noodles will catch the sauce.
Rick Good spent ten years in the newspaper business, including with The News & Observer (Raleigh, NC) and The Greenville News (Greenville, SC). He co-wrote, with Melinda Coleman, Rutledge to Riley: Governors of South Carolina, 1776–Present (Published by The Greenville News), and is the author of Mind Games Trivia #1 (Amazon). He has recently spent 15 years creating original trivia content through Sounds Good Mobile Entertainment and continues that with his new company, SGME Software. He edits The Smart Reader’s money, real estate, and business coverage.
