Proof Positive That Pork + Apples = True Love

It’s difficult to find pork and apples a tiresome combination because they just go so dang well together. Do ya hear me? I think I feel the same way about pork and mustard. I’ve written before about pork chops and mustard, cornmeal-encrusted pork chops, and even pork sausages with apples, all of which are excellent ways to enjoy pork. Tonight, however, we enjoyed pork and apples in a new way.

We grilled the (boneless) pork chops  and then painted them liberally with a delicious apple butter glaze. The apple butter I used was a gift from a friend who hosts a huge apple butter-making festival every year, which made it even more special.

It was simple, quick, and fantastically delicious.

Apple Butter-Glazed Pork Chops (adapted from this recipe)
Yum Factor: Alex – 8.7, Jessalyn – 9

– 1/4 of an onion, diced
– 1 clove garlic, minced
– generous splash of white wine
– 1 cup apple butter (this is an estimate–I didn’t measure)
– 1 tablespoon Dijon mustard
1. Heat a small amount of olive oil in a small saucepot. Sautee the onions and garlic over medium heat until softened and just beginning to color. Add the wine and let it simmer down until reduced by at least half.

2. Add the apple butter and the mustard and mix. Season with salt and pepper. Taste to make sure you like it. Remove from heat and set aside until you need it. If made in advance, store in the fridge until ready to use.

– 2 boneless pork chops, best quality you can find
3. Season pork chops with salt, pepper, and garlic powder. Cook on a covered grill over high heat about 5-7 minutes on one side (depends on size of pork chops). Flip, then coat liberally with apple butter glaze before closing the lid and cooking for another 5-7 minutes. Glaze once more before removing from heat. Let cool on a plate covered with foil 5 minutes before serving.

Say bye bye to boring pork chops. This one makes me happy happy! I’m not sure glaze is really the correct term for the sauce–it really is more like a sauce – thicker and chunkier and, well, sort of the texture of homemade apple butter. Won’t you give it a try? I think the glaze would work on other cuts of meat too–a ham perhaps? Slathered over bacon? Let us know what you think. In the meantime, we’ll sit here watching American Idol with content bellies and dreaming of all the ways we might use our leftover savory apple butter glaze (suggestions welcome).


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