Subj : Back 2 School Dinner - 19
To   : All
From : Dave Drum
Date : Sun Aug 31 2025 01:55 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Skillet Pork Chops & Apples w/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
 tablespoons 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 degrees,
 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 tablespoon 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.

 By: Ali Slagle

 Yield: 2 to 3

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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... The innumerable bottled sauces are enemies of good cookery.
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