Subj : Back 2 Skool dinners - 19
To   : All
From : Dave Drum
Date : Wed Sep 11 2024 02:47 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Skillet Pork Chops & Apples w/Miso Caramel
 Categories: Pork, Fruits, Herbs
      Yield: 2 servings
 
      3 tb Light brown sugar
      2 tb Apple cider vinegar
  1 1/2 tb White miso
      2    Bone-in pork chops; 1 1/2"
           - thick, patted very dry
           Salt
      1 ts Black pepper
      1 tb Oil
      2 sm Tart-crisp (like Granny
           - Smith) apples; cored,
           - sliced 1/4" thick
 
  In a liquid measuring cup or small bowl, combine 3
  tablespoons water with the brown sugar, vinegar and
  miso; stir with a fork until smooth. Season the pork
  chops all over with salt, then the pepper. (Don’t skimp
  on the pepper; it’s an important element to balance the
  caramel.)
  
  Heat a large skillet over medium. Add the oil and the
  pork chops to the skillet. Cook, flipping every 2
  minutes, until browned on the outside and the internal
  temperature in the thickest part is around 135 degrees,
  10 to 15 minutes depending on thickness of pork chops.
  If your chops have a fat cap, using tongs, stack both
  chops on top of one another, then grab both chops
  together and hold upright to sear the fat caps until
  crisp, about 1 minute. Transfer to a plate to rest for 5
  minutes. Pour off all but 1 tablespoon of the fat.
  
  Add the apples to the skillet in a single layer and heat
  over medium. (Snack on any that don’t fit.) Cook without
  touching until browned underneath, 2 to 4 minutes. If
  the pan is smoking at any point, reduce heat. Pour in
  the brown sugar mixture and cook, scraping up browned
  bits and stirring, until thick enough to coat the back
  of the spoon, 1 to 3 minutes. (Keep your eye on the
  sauce towards the end so it doesn’t burn.)
  
  Turn off the heat, add the pork chops and their juices
  back to the skillet and turn to coat in the caramel.
  Serve the pork chops with a spoonful of the apples and
  caramel.
  
  By: Ali Slagle
  
  Yield: 2 to 3
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... The Road to Enlightenemnt is long & difficult so bring lots of snacks.
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