Wednesday, February 15, 2017

Pork chops with apples #recipe from author @DarylWoodGerber

It has been raining a lot in Los Angeles, which really curbed my barbecuing opportunities. (Poor me. You in the snowy areas of the US are really bawling your eyes out, aren't you?) 

As if the rain weren't enough, I was all set on barbecuing these pork chops with a barbecue sauce from GRILLING THE SUBJECT, but I discovered I didn't have most of the ingredients. Say what? (*Made a note to go to the grocery store. I've been writing my new series and have neglected doing mundane chores.)

So, when all else fails, you come up with something else, right? 

I scoured the refrigerator and found some lovely vegetables, an apple, and a Maui onion. Ever had one? They are so sweet!!! They're great in salads. Great on a burger. Terrific sautéed in butter!

Of course, because my mind is known to wander -- a lot when in writing mode --  the Maui onion made me think of vacations I've taken in Hawaii, which made me think of how Pacific Rim cuisine loves to stack flavors on top of each other: fish on top of spinach on top of potatoes; chicken on top of shredded veggies on top of rice, topped with a mango salsa. Yum!

And, voila, I came up with this dinner for one.  Of course, it can be for two or more, but this recipe is for one. So, if you dare, multiply for more diners.


Savory Pork Chop and Onions and Apples
Serves 1

2 tablespoons canola or olive oil
½ onion sliced
½ apple, peeled and sliced (I had a red delicious apple)
½ teaspoon cinnamon
1 6-8 ounce bone in pork chop
½ teaspoon salt
Green vegetable like zucchini, chopped broccoli, spinach
Pepper to taste

Preheat oven to 325 degrees F.

Line 8 x 8 with foil. Set oil in foil. Slice onions and lay on top of oil. Peel and slice apple and set on top of onions. Sprinkle with cinnamon. Set pork chop on top. Sprinkle with salt. Close up the foil.

Bake 45-50 minutes.  Open foil and turn up heat to broil. Broil for 2-4 minutes.

Meanwhile, make the zucchini (or green vegetable) according to your taste. I like to sauté my zucchini slices in a teaspoon of butter.

Savor the mystery!

Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!

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  1. Your plan B looks very good! I am going to try this recipe this weekend!

  2. Nice mix of flavors! (I'll confess I've never met a Maui onion.) Pork was on sale at our market this week, so I've got lots to experiment with.

    1. Oh, Sheila, you must meet a Maui onion. Aloha! ~ Daryl

  3. I am looking forward to trying this, Daryl! Looks delicious and pork is such a bargain. Hugs.

    1. The other white meat. It got a bad rap years ago and has never fully recovered, I think. It can be so delicious. ~ Daryl

  4. If necessity is the mother of invention, I think low stock in the pantry is her sister!
    Well done.
    I think I'll add a touch of sage.

  5. I have to confess that I've taken to brushing the snow off the grill so I can barbecue! Especially if I have a nice steak.

  6. Your recipe is almost identical to what we ate last night for dinner, except for the Maui onion. Have never had one - I wonder if they are available in Ottawa (Canada). I do add a few more herbs: "Simon and Garfunkle" ..... parsley, sage, rosemary and thyme!
    Thanks for sharing. Nancy R