I can't believe I'm saying this already, but we're heading into our third season in our new home, at least I am. Big Guy's lagging behind a touch since he didn't get here until the beginning of summer but I can brag about spring, summer and now fall at the Oregon coast. It's blissful, especially with a stormy weekend on the way. I can't wait to batten down the hatches and cuddle in.
We really love exploring and last weekend we drove 16 miles upriver to Old Strawberry Farm to take a gander at their running ducks, geese, sheep and such and to pick apples. What a fabulous place it is!
We came home with several different kinds of apples (a mystery all) and 3 went into last night's garnish on some panko fried thin cut pork chops. I simply melted a quarter cup of butter in a non-stick skillet, added a quarter cup of sugar and when it was all bubbling, threw in 3 apples, peeled, cored and cut into wedges. Medium high heat and 8 to 10 minutes of coaxing and there you go. After they cooled for a minute, I added a dash of vanilla, a touch of sea salt and that was it.
Their tart/sweet flavor and interesting textures really complemented the pork chops but you know, I could have changed 'em up a bit more by adding black pepper, or cinnamon or both instead of coarse salt and vanilla, and the very same preparation would be fabulous on ice cream, or topping a gingerbread cake or even in an apple galette.
Next time you've a hankering for apple sauce, go one up and caramelize some instead. The key to success is to make sure you've a variety of Eve's favorite fruit because they all cook differently. Some soften and almost disappear, some remain crunchy when cooked and some are sweet while others tart. Just experiment to find the ones you like best. I got lucky with last night's version and can't wait to try it again.
A year ago - Sausages, Peppers and Cheesy Grits
Two year's ago - Tomato Cobbler
Three year's ago - Oxtails Braised in Red Wine
Aside from the marvelous potato - I think I am more fond of fruit as a side in a meal than having a veg - to tell you the truth! And the pairing of apples and pork is just - well - as marvelous as the potato! You are so lucky you get to go fetch some lovely ones as a special outing!
Posted by: Lea Callais | 09/20/2013 at 03:06 PM
Lea - you're right. The potato was key and it all went together really well. I'm also with you on the fruit instead of veg, particularly when its apples (or pears, or plums, or peaches, or apricots, or....)Ha.
Posted by: June | 09/20/2013 at 07:23 PM
I am not a big fan of pork chops, but the apple side might have me changing my mind. Is that a sweet potato? Best combo ever!
Posted by: Lorraine | 10/11/2013 at 07:28 PM
Lorraine - we've decided we like the thin cut chops better than thicker loin or butterflied chops because they're much more tender and flavorful (plus they take next to no time to cook)...and yes, I agree a roasted sweet potato loaded with butter, salt and black pepper is the best thing ever.
Posted by: June | 10/12/2013 at 08:27 AM