Maple Syrup Apple Chops

It’s a Shorebird and Goat tradition in the fall to head to the apple orchard to get some fresh apples. (Our favorite is Homestead Farm.) Most years we end up with way too many apples. Apple Chops are one of our favorite ways to use them.

Three apples (these are fujis) and 20 or so baby carrots are what you need to start.

Split the baby carrots lengthwise and quarter the apples. Then, get the pork loin going. Brown it in a skillet with about 2 tablespoons of butter.

Once it’s nice and brown take 1/3 cup of maple syrup and pour it over the pork.

Then add the apples and carrots.

And finish pouring the syrup over the top.

Then, give it a really good stir and toss. Try to get the carrots on the bottom of the skillet so they’ll really soften up.

Cover the skillet so it gets a good steam going. Reduce heat to a simmer and give it about 15 minutes. The end result is a divine mix of apple, carrot, syrup and pork. We like to serve it over some brown rice too.

Ingredients

• 4 pork loin chops, only about 1/2 inch thick, salt and pepper to taste
• 2 tablespoons of butter
• 20 baby carrots, halved lengthwise
• 3 medium apples, cored and quartered (but no need to peel!)
• 1/3 cup or so of maple syrup

Instructions

1. Sprinkle chops with salt and pepper.
2. In skillet melt butter over medium heat; add chops.
3. Brown for 2 minutes, turning once.  Reduce heat to medium-low.
4. Add carrots, apple and maple syrup.  Cover; simmer for about 15 minutes.
5. Using a slotted spoon, transfer chops, carrots, and apples to platter.
6. Bring syrup mixture to boiling.  Boil gently, uncovered, 1 to 2 minutes or until thickened.  Pour over chops.

• ← Old Fashioned Chicken and Noodles
• Homemade Apple Sauce →