Caramel Apple Pork Chops

Ahh fall..or should I say #fall

Everyone is busting out their sweaters and boots and participating in the classic fall activities, and I am no exception. My favorite thing to do in the fall is go apple picking. I have been going to Honeypot Hill Orchards in Stow, MA for 6 years and counting! I even had my engagement pics taken there. While ironically, I am not the biggest fan of apples on their own(too much work in my opinion), there is nothing like a caramel apple and some cider donuts from honeypot- OH- and the actual apple picking is fun too. Problem with apple picking is- you always pick wayyyy too many. So my goal this year was to actually DO something with the apples we picked, and not have them sadly rotting away in my fruit basket. So I knocked out about half the bag with a classic apple pie, but I still had a half dozen apples left. So I was searching online for a good entree that incorporated apples, but wouldn't take me hours and tons of ingredients. I came across this recipe for Caramel Apple Pork Chops, and was really happy with the result..my full and happy belly :)

Ingredients
3-4 (3/4 inch) thick pork chops
1 tsp veggie oil
2 tbsp brown sugar
salt and pepper
1/8 tsp cinnamon
1/8 tsp ground nutmeg
2 tbsp butter
3 apples (pref. tart), peeled, cored and sliced
1 cup pecans

Preheat oven to 175 degrees (no this isn't a typo- we are using the oven to keep the dish warm, not cook it) and place a medium size dish in the oven to warm. Heat a large skillet  over medium-high heat. Brush your chops with oil and place in the hot pan.

 

Cook until no longer pink (about 10 minutes depending on thickness) turning occasionally

 

 

Transfer the chops to the warming dish in the oven

 

 

In a small bowl, combine the brown sugar, salt, pepper, cinnamon and nutmeg. Add butter to the skillet and stir in brown sugar mixture and apples.

 

 

 Cover and cook until the apples are tender

 

 

Remove apples with a slotted spoon and arrange on top of the chops. Keep warm in the oven.

 

Pour the remaining liquid from the skillet on top of the apples and pork chops. If you are looking to have more sauce on top, you can quickly whip up some more using the same steps as above (melt butter and brown sugar mixture). Once the dish is complete, top with your pecans and serve!

 

 

 

 

Avellino's- 313 Mystic Ave, Medford, MA

Hi all! I've missed you! I wish I could give you a big creepy cyber hug!

SO everyone's been asking about the food in Hawaii, and expecting me to write a post about it. BAD NEWS- I took a break from foodiness while on my honeymoon..BOO I know, I'm the worst. BUT I have to say, I would feel kind of bad writing about all the glorious fresh fish and macadamia nut encrusted everything, knowing you can't take a quick drive under 30 minutes to get it yourself. So I did it for you. Know that.

Now, on to more important things. I land in Boston on a Thursday morning red eye, after traveling for almost 12 hours. After about a 4 hour nap, I wake up- STARVING. Think about it- I've been out of my natural culinary habitat for almost 2 weeks, and have nothing in the fridge...WHAT AM I GONNA EAT? This is a big decision, and you better believe I didn't take it lightly.

We were heading over to Medford to do some errands, and I immediately knew what I wanted- a chicken cutlet sub from Avellino's.  

'merica

Avellino's is the spot for authentic Italian cuisine with an extensive menu. They offer breakfast, lunch and dinner, with dine-in, takeout or catering options. The place is super casual , and the staff isn't exactly warm and fuzzy- but honestly, that kinda makes it badass. They know- they make good food. They know.

Their chicken cutlet sub is the BEST  I've ever had. I don't know about your, but there is nothing worst than tough, dry, breaded chicken breasts on a mediocre sub roll, that would literally take a TREX to tear through. Avellino's fills their fresh, soft, giant sub rolls with 3 large, diced, tender chicken cutlets and only the freshest produce. I can put down some serious food, and I can only eat half of one of their subs. While I am a creature of habit, and typically always order the cutlet with mayo, provolone, lettuce and tomato, I sometimes get a little wild and order the Steak Bomb. It. Is. Amazeballs.

So if you're in the mood for some good old fashion, casual, Italian cookin, hit this place up this weekend- you won't be disappointed.

 

http://www.goavellino.com/index.php