MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Skillet Pork Chops & Apples With Miso Caramel
Categories: Pork, Fruits, Herbs
Yield: 2 Servings
3 tb Light brown sugar
2 tb Apple cider vinegar
1 1/2 tb White miso
2 Bone-in pork chops; 1-1/2"
- thick, patted very dry
Salt
1 ts Black pepper
1 tb Oil
2 sm Tart-crisp (like Granny
- Smith) apples; cored,
- sliced 1/4" thick
In a liquid measuring cup or small bowl, combine 3 tb water with
the brown sugar, vinegar, and miso; stir with a fork until smooth.
Season the pork chops all over with salt, then the pepper. (Don't
skimp on the pepper; it's an important element to balance the
caramel.)
Heat a large skillet over medium. Add the oil and the pork chops to
the skillet. Cook, flipping every 2 minutes, until browned on the
outside and the internal temperature in the thickest part is around
135°F, 10 to 15 minutes depending on thickness of pork chops. If
your chops have a fat cap, using tongs, stack both chops on top of
one another, then grab both chops together and hold upright to sear
the fat caps until crisp, about 1 minute. Transfer to a plate to
rest for 5 minutes. Pour off all but 1 tb of the fat.
Add the apples to the skillet in a single layer and heat over
medium. (Snack on any that don't fit.) Cook without touching until
browned underneath, 2 to 4 minutes. If the pan is smoking at any
point, reduce heat. Pour in the brown sugar mixture and cook,
scraping up browned bits and stirring, until thick enough to coat
the back of the spoon, 1 to 3 minutes. (Keep your eye on the sauce
towards the end so it doesn't burn.)
Turn off the heat, add the pork chops and their juices back to the
skillet and turn to coat in the caramel. Serve the pork chops with
a spoonful of the apples and caramel.
Recipe by Ali Slagle
Recipe FROM:
https://cooking.nytimes.com
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