It appears that I have somewhat of an apple-onion theme going on.
Well, maybe. Does two recipes in a week count as a theme? Really I guess not, especially when you add the fact that I don’t have any more apple onion recipes up my sleeve. At least, not yet.
This recipe actually started as somewhat of an accident. (I feel like I say that a lot – is it just me?) I kind of wanted to make pork chops with apples and onions and so I threw a bunch of stuff in a pot, Kevin added a bunch of stuff to the pot, and it turned out to be pretty delicious! Except that the next time we tried to make it we couldn’t remember what we used and so we had to start over from scratch. Whoops.
Admittedly it’s not the most appealing dish I’ve ever made, but trust me when I say that it’s 100% delicious. The apple + onion + pork combination is a total win, and when you add a couple tablespoons of aged balsamic vinegar and a shake or two of red pepper flakes it’s the perfect symphony of sweet, tangy, and a kick in the mouth.
Pork happens to go really well with sweet, tangy, and a kick in the mouth, don’t you think?
As good as this tasted for dinner (we served it with roasted kabocha squash and sweet potatoes, delicious), I took leftovers in to work the next day and it was even better. Particularly when I paired it with – are you ready for this? – sauerkraut. Holy Yum.
(For those of you who haven’t experienced the beautiful culinary marriage that is pork and sauerkraut, you need to remedy that. Stat.)
And speaking of work – I had to take Kevin’s truck to work last week – guess who totally ROCKED backing that beast into a teeny parking spot in the garage??
THIS GIRL!! Yes, I took a picture.
But I totally ducked every time I drove under one of those clearance signs because I was certain the truck wasn’t going to make it.
APPLE ONION BALSAMIC PORK CHOPS
4 bone-in pork chops
2 onions, sliced
2 apples, cored and sliced
1 tablespoon apple cider vinegar
1/8 cup aged balsamic vinegar (eyeball it)
1/4 cup white wine
2 tsp cinnamon
red pepper flakes (optional)
salt and pepper
Heat 1-2 tbsps coconut oil in a heavy pan. Add pork chops and apple cider vinegar and brown on both sides. Remove from pan.
In the same pan, add apples, onions, cinnamon, and red pepper (if using) and cook until brown, about 5 minutes. (Don’t cook them until they are soft just yet – only until they start to brown up!) Remove from pan.
Deglaze the pan with a healthy glug of white wine, scraping all the browned bits from the bottom of the pan. Add the pork and apple-onion mixture back to the pan. Add the balsamic, lower heat to medium-low, cover, and cook 45 minutes or until pork is cooked through.