Then I chopped up my apples from my Boston Organics produce box. This was also an effort to use up all the apples. I find that I go through the veggies pretty quickly, but I am just not a fruit eater. After this week I updated my delivery to 2/3's veggies. More on that later....
I wanted the apples in a medium dice, so they would soften a bit, but still maintain their sweet crunch!
Here they are -- all sauteing together. I added salt, pepper, a half teaspoon of sugar, and a splash of cider vinegar, and cooked it all down until the onions were caramel in color.
While the onion/apple mixture was cooking on the stove (and some previously blogged oven fries were baking in the oven) I got started on the pork chops. I started with salt and pepper, then rubbed the chops with some Dijon mustard. I followed this with a bit of rosemary (i LOVE pork with rosemary).
I pan fried the chops in a hot pan so they would get a crust on them. I didn't think this through entirely though, because the mustard (and all the delicious rosemary) stuck to the pan....For a moment I was devastated....but then a little light bulb went off. I cooked the chops until they were just cooked through, then took them out of the pan. I then de-glazed the pan with a little chicken stock and a splash of white wine to make a pan sauce. I put the chops back in for a minute just to coat them...and it saved the day.
Dinner was delicious...The apples/onions were a perfect slightly sweet compliment to the savory chops...and the requisite oven fries and organic broccoli rounded out the meal.