If you like meat, especially “the other kind of white meat” (chuckle) pork, this recipe is for you.  It features delicious autumn apples, with a hint of molasses (or sorghum).  It’s a fast recipe, and totally simple, and awesomely delicious.

Dr. Norris J. Chumley’s Autumn Pork Sizzle

Serves 2

2 pork chops, nice and thick, fresh from the butcher, fat trimmed

2 apples, peeled and cored, sliced into large chunks (1/2′ to 1″)

1 ½ tablespoon dark molasses, or farmer’s sorghum

Prepare the apples as directed above.  Heat a heavy skillet (preferably cast iron) to a high temperature, sprinkle a few dashes of salt on it, and place the pork chops so that they sizzle.  The idea is to quickly sear the meat, to hold in the juices and flavor.  After about 1 minute, flip the chops over.  Cover with a tight-fitting lid.  Lower to simmer.

After about five minutes, add the chopped apples around the sides of the meat (not on top) so they cook slowly.  Cook another five minutes.  If you have one, insert an instant-read thermometer into one of the chops, and cover again.  Heat to a minimum of 160 degrees.  Every minute or so, open the lid, stir the apples, and turn the meat one more time.

Once the temperature is correct, or if you don’t have a thermometer, slice the thickest part of the meat and see if it is pink or white inside.  If it’s done, it should be white. Be sure not to overcook!  By now the apples should be slightly browned, and soft.  Add the sorghum (or molasses), and another tablespoon or two of water to the apples.

Serve piping hot.

Do YOU have a variation to suggest?  Please post!

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