Recipes come from all kinds of places. I will decide I want to make something then research recipes and come up with my own recipes based on several different versions of the recipe. It is very rare that I find recipes that I hardly have to tweak or not at all. I recently had the chance to look through the Cooking Light November 2012 Best Recipes issue and decided I had to have this issue.
This recipe is barely tweaked, which is one of the reasons I’m posting it to show that you can adjust any recipe to what you have on hand. The other is just OMG this is soooo good, I can’t not share it and it’s relatively quick and easy to make.
The tweaks I made were to use two pounds of pork chops instead of one pound pork tenderloin, reduce the salt in the recipe, double the spice rub because I was using more pork and increase the cook time slightly. Plus I forgot the thyme, but I will add it next time.
Give it a try, post your comments and don’t forget to rate the recipe.
- 1/8 teaspoon Sea Salt
- 1/2 teaspoon Ground Coriander
- 1/2 teaspoon Fresh Ground Black Pepper
- 1/4 teaspoon Cinnamon
- 1/4 teaspoon Nutmeg
- 2 pounds thick Pork Chops (boneless, cut in half)
- 1 teaspoon Extra Virgin Olive Oil
- 2 Tablespoons Butter
- 1 Gala Apple (sliced thin)
- 1/4 cup Shallots or Sweet Onion (sliced thin)
- 1/8 teaspoon Sea Salt
- 1/2 cup Apple Cider
- 1 teaspoon Fresh Thyme Leaves
- In a small bowl mix your spice rub - 1/8 tsp sea salt, ground coriander, black pepper, cinnamon and nutmeg.
- Cut pork chops in half, spread out on cutting board and lightly cover with spice rub. Rub the spices in, flip pork chops over and cover with spice rub and rub in. (You can do this the morning, wrap well and place in fridge or right before cooking.)
- Heat olive oil in a large skillet on Medium-High heat.
- Add pork chops to pan, cook 4 1/2 - 5 minutes on each side or until cooked through.
- While pork chops are cooking, slice apple and shallot.
- Place cooked pork chops on a plate and wrap with foil.
- Melt butter in pan, swirl to coat the pan and mix in drippings.
- Add sliced shallots, apple slices and 1/8 teaspoon salt to the pan.
- Cook 4 - 5 minutes, stirring occasionally until apples start to brown.
- Add apple cider, cook 2 - 3 minutes until apple slices are crisp tender.
- Stir in thyme leaves and server with the pork chops.