I have to admit that preparing this recipe was a bit challenging for me as I am gradually becoming more comfortable with using a knife in which of course made the process of slicing the apples and the onion very slow. (I don’t get scared whenever using a knife I get just nervous.) I was very determined not to give up and was totally focused on the task of slicing the apples and onion. And with the combination of my concentration and listening to the Elvis Presley radio, it really helped my nerves feel more at ease. I too seldom cook with a cast iron skillet because it is not only very heavy, but it also cooks the food quicker. So I’ve decided to have some cooking goals for myself to help me become a better cook. Some of those goals are 1. Contributing to improving my confidence with working with a knife by using it more often versus a food processor. 2. And maybe cooking with a cast iron skillet more often as well. I don’t know lol. We’ll see 🙂

What are some of your cooking goals? Are they long or short term?

And oh, by the way, my chops were a little overcooked, but they still turned out to be really yummy. 🙂

Apples, Onions, and Pork Chops

Oh, my!

Ingredients

4 boneless pork chops, 3/4-1-inch thick
1 TB. Fresh sage (or 1 tsp. RUBBED SAGE)
1 tsp. BAVARIAN SEASONING, optional
salt, to taste
PENZEYS PEPPER, to taste
1 TB. Olive oil
2 TB. butter
1 large white or yellow onion, sliced
3-4 Fuji apples, cored and sliced
1 C. fresh apple cider

Directions

If needed, cut the fat from the pork chops. Massage SAGE on both sides, and generously coat the pork chops with BAVARIAN SEASONING (if using), and salt and PEPPER. Heat a cast iron skillet and or a non-stick skillet over medium-high heat and add the oil. Sear the pork chops on both sides until they are brown (about five minutes per side). Remove the chops. Combine the butter, onions, and apples to the skillet and sauté until the onions are caramelized and the mixture has thickened, fifteen minutes or so. Stir in the fresh cider and return the pork chops to the skillet. Cook for about fifteen-twenty more minutes, turning the chops halfway through. Serve pork chops with a big scoop of apples and onions. Enjoy. 😀 

Source Penzeys