Pork Chops with Apple-Serrano Chili Pan Sauce

Irv Miller

Ingredients:

For the pork chops:

4 8-ounce pork chops
Pinch kosher salt
Dash freshly ground black pepper
2 cups all-purpose flour
4 tablespoons olive oil
1 cup course-chopped yellow onion
4 small-chopped fresh green or red serrano chili peppers
(for additional heat, don’t remove seeds)
2 Granny Smith apples, peeled, cored and chopped small
½ teaspoon ground coriander
½ teaspoon ground cumin
2 cups pure apple juice
4 tablespoons cane syrup
2 tablespoons apple cider vinegar
2 tablespoons coarse-chopped fresh cilantro
Salt and pepper to taste

Instructions:

For the pork chops: Place the flour into a pie pan or deep dish. Season the pork chops with salt and pepper to your liking. Place them into the flour and dust to remove excess flour. Place a large skillet or sauté pan over medium heat. Add the oil and place the pork chop in the pan and cook 3 to 4 minutes on each side or until lightly browned, cooked evenly, and doneness is to your liking. Remove chops from the pan and set aside on a paper towel-lined plate. Using the same pan, add onion and continue to stir over medium heat until translucent and soft, about 8 minutes. Add garlic and serranos, and cook and stir occasionally for an additional 2 minutes. Add the apples, coriander, chili powder, cumin, apple juice, cane syrup, vinegar and cilantro. Reduce sauce over medium-low heat until slightly thickened, about 10 minutes. Taste sauce, and adjust seasoning with salt and pepper.

To serve: Place pork chops on individual plates or a platter. Spoon sauce over chops and serve right away.