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

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