Macaroni and cheese.
Grilled cheese and tomato soup.
Bread and butter.
Bacon and eggs.
Pork and apples.
They’re classic combinations. And it wouldn’t surprise me if we all had nostalgic moments with these pairings.
For example, I have distinct memories of eating a spicy, glazed pork tenderloin with applesauce as a kid. And then topping that applesauce with some cinnamon to give it a little uumph. (And to this day, I will eat a big bowl of unsweetened applesauce topped with ground cinnamon because I love it.)
So when Lindsey shared a variation of this recipe on Facebook, I knew I had to try it. In fact, I ended up making it the same night that I saw the recipe. It blew my mind because I love pork and apples paired together so much. The added touch of carmelizing the apples and onions together with the pork is nothing short of perfect, and for me, this is the wonderful kind of weeknight meal that’s simple to make, hearty and delicious without being out-of-control unhealthy.
Cinnamon Pork Chops
- 2 large apples
- 1 onion
- 2 tablespoons extra virgin olive oil
- 1 lb . bone-in , locally pastured pork chops
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 cup dry white wine
- Chop the apples and onion into bite-sized pieces.
- In a skillet over medium heat, heat a tablespoon of olive oil, then cook the apples and onion for 10 minutes.
- Remove the apples and onion from the heat, and add the other tablespoon of olive oil to the skillet.
- Season the pork chops on both sides with the cinnamon, sea salt and black pepper.
- Sear the pork chops over medium-high heat until browned on the outside, then add the wine to the skillet, cooking it down.
- Once the wine has cooked down, add the apples and onion back into the pan with the chops and cook until caramelized.
- Serve warm, and enjoy!
What is your favorite food pairing?