May the pork be with you

Scott was trying to talk B into eating tonight’s dinner (Apple recipe No. 18 — mustardy pork chops with apples and onions).

Scott: Pork comes from a pig. Do you know what else is made of pork? Hot dogs. Bacon. Ham. You love all of those things.

While B continues to play dumb — and stubborn — E starts crying.

Me: What’s wrong?

E: I don’t like to think about animals dying.

Note she’s the child who ate all of her dinner without complaint. I’ve learned not to point that out, though. I would hate to have to start cooking vegetarian meals, too.

Mustardy Pork Chops with Apples and Onions

  • Olive oil
  • 4 boneless pork chops
  • 1 large onion sliced
  • 1 apple peeled and slivered to same width as onion slices
  • 2 tablespoons mustard (Dijon or grainy)
  • 2 tablespoons cider vinegar
  • 1/4 cup apple cider, apple juice or water

Add the oil to a large skillet that has a lid over medium-high heat. Brown the pork chops, about 4 minutes on each side. (They do not have to cook through.)

Remove them from the pan and turn the heat to medium-low. Add a little more oil, if necessary, and then add the onion and apples and cook 5 to 7 minutes, until they have wilted.

Add the mustard, vinegar, and cider (or juice or water) to the pan, scraping any brown pork bits from the bottom and bring to a boil for about one minute. Add pork chops back in the pan, nestling them with the onions and apples; reduce to simmer. Cover and cook another 5 minutes, until chops have cooked through. If pan-sauce is liquidy, remove chops and boil sauce for another minute.

Recipe courtsey of Dinner: A Love Story: It All Begins at the Family Table by Jenny Rosenstrach


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