Fall is officially upon us this week. As much as I admit that I begin to get a little sad to say goodbye to long, hot summer days, I do enjoy all that fall has to offer. I like the cool crisp air, wearing hoodies, vibrant tree colors, cuddling up on the couch with a blanket, book, and hot cup of tea. And of course, I especially love the food that fall brings.
What’s not to love about fall-time food? You’ve got pumpkin-spiced desserts, winter squash, heart-warming soups, and of course crisp, cool apples.
The appropriate seasonal food puts me in the right mood for a season or holiday better than anything. What more perfect way is there to get in the spirit for fall than with apples fresh from our local orchard?
No, we are not talking about apple pies, apple sauce, or apple butter here. Not this time anyway. We are talking about apples enjoyed in a savory manner. Something we can sink our teeth into, something that sticks to your ribs.
How about a big plate of Pork Chops with Apples and Gouda?
Onions and apples are slightly caramelized and cooked in some vegetable stock and cinnamon to create a savory gravy with a hint of sweetness from the apples. Top your perfectly cooked pork chops with some creamy, rich Gouda cheese and serve it all over a bed of peppery arugula and you’ve got yourself one tasty, balanced fall-time meal.
Did I mention that this meal is super simple to make? So, there is no excuse to miss out on this one.
Seriously, guys, this meal is perfect for any time of year but it is especially fitting in the fall. You will most likely scarf it down, just as Paul and I did. We barely talked during dinner last night. It was that scrumptious!
- 2 tablespoons coconut oil or butter
- 4 pork chops
- 1 ½ teaspoons sea salt
- 1 ½ teaspoons black pepper
- 1 onion, cut into slices
- 4 cooking apples, such as Cortland, Gala, or Granny Smith, cored and cut into 1-inch pieces
- Sea salt and pepper to taste
- 1 ½ teaspoons ground cinnamon
- 1 cup vegetable stock
- 1 teaspoon cornstarch mixed with a tablespoon of vegetable stock
- 4 slices Gouda cheese
- Arugula, washed and dried
- Heat a large skillet over medium-low heat. Mix the 1 ½ teaspoons each of salt and pepper together in a small dish or cup. Pat both sides of the pork chops dry with paper towels. Rub the pork with half of the salt and pepper mixture on one side.
- Melt the coconut oil or butter in the skillet. Place the pork chops in the skillet seasoned-side down. Add the remainder of the salt and pepper mixture to the upside of the pork. Cook pork 3 to 4 minutes on each side. Remove the pork onto a clean plate, cover with foil, and set aside.
- To the skillet add the sliced onions, sprinkle with a pinch of salt and cook until softened, about 5 minutes.
- Add the apples, cinnamon, and salt and pepper to taste. Sauté for 5 minutes, or until the apples have softened and slightly caramelized.
- Add the vegetable stock to the skillet. Bring to a boil and reduce to a simmer. Add the pork chops back in and slightly submerge the chops in the cooking liquid. Simmer for 8 to 10 minutes, or until the pork is fully cooked. Remove the pork back to the plate, cover with foil, and set aside.
- Taste-test the cooking liquid and adjust seasoning as needed. Add the cornstarch and vegetable stock mixture. Simmer for 3 minutes or until the liquid has thickened.
- Return the pork chops to the skillet and add slices of Gouda cheese to each pork chop. Place a lid on the skillet and allow to simmer for 3 minutes, or until the cheese has melted.
- Serve the pork chops over a bed of arugula. Spoon the apple and gravy mixture over the pork chops and arugula. Serve immediately and enjoy!