A perfect combination...porkchop and apples! Typically, in America, apple sauce is used by pureeing cooked apples in a blender and used as a condiment. In my recipe, I sliced the apples to make it like a filling for an apple pie. Here's my simple recipe:
Porkchop Marinade
1 tablespoon soy sauce
2 cloves chopped garlic
1 tablespoon apple cider vinegar
Pinch of salt & pepper
Cinnamon Apples
1 whole red delicious apple, sliced 1/4" thick
4 tablespoons of sugar
1/2 tspn. cinnamon
1 cup water
Marinade the porkchop and set aside for at least a couple of hours. Cook the apples until you get a sauce reduction with the consistency of an apple pie filling, then empty the pan by placing the apples in a fridge to cool for at least an hour. Using the same pan for the apples, fry the porkchop in 1/3 cup of oil. Cook for 4 minutes each side in high heat then season with salt and pepper.
You can either stack the porkchop on a bed of rice or sauteed potatoes or a combination and lay the cinnamon apples on top of the meat for presentation. Bona petit!
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