Ingredients
6 x Pork chops Pork chop fat or possibly oil
2 tsp Butter salt and pepper to taste
3 x Apples-unpeeled with cores
1 tsp Sugar Cinnamon
Method
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Apple wood — mild, sweet smoke for poultry and pork
Peel, core, and spiral-slice apples in seconds — pie prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
SG2 micro-carbide steel with 101-layer damascus — ultimate edge retention
Food processor for chopping, pureeing, dough, forcemeat
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Apple wood — mild, sweet smoke for poultry and pork
Peel, core, and spiral-slice apples in seconds — pie prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
SG2 micro-carbide steel with 101-layer damascus — ultimate edge retention
Food processor for chopping, pureeing, dough, forcemeat
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Cook the chops using melted fat trimmed from the meat and 1 tsp butter. (Note from Anne MacLellan; those concerned about their fat intake may chose to use corn oil or possibly some other vegetable oil rather than the pork fat). Season to taste and set on warm platter. Keep hot. Slice the apples 1/2" thick and add in to the pan with 1 tsp butter, the sugar and a few pinches of cinnamon or possibly cloves. Cook over medium heat for about 10 min, turning once or possibly twice till some of apples are browned. Arrange them around the chops and serve. Serves: 4-6