Thursday, February 26, 2015

Apple Pie Pork Chops

North American apple harvesting began at Jamestown in 1607. They brought with them seeds and cuttings from Europe, while the original varieties planted were not all suited for cultivation in the New World, their seeds began to produce all new varieties of American apples. Many of these apples were bitter, unlike the sweet varieties we enjoy today, but they had an important purpose, cider.

Cider became popular beverage in England in the wake of the Norman Conquest in 1066, after new apple varieties were introduced from France. The New World settlers brought their taste for cider with them. Many colonists grew apples, and due to sanitation concerns, they often served a fermented cider at meals instead of water, including a diluted cider for the children. Due to cider popularity that it was sometimes used to pay salaries, Virginian statesman William Fitzhugh once remarked that the cider produced from his orchard of 2,500 trees was more valuable than 15,000 pounds of tobacco.
Research Source: History Online

Nice twist on the combo of pork chops and applesauce.

Apple Pie Pork Chops
Recipe by Christine Lamb (Christine’s Pantry), 2015

4 pork chops
salt and pepper, to taste
1/4 cup vegetable oil
1 (21 oz.) can apple pie filling
1/2 cup water

Heat oil in skillet over medium high heat. Season both sides of chops with salt and pepper. Add pork chops to hot skillet, cook 4 to 5 minutes per side, or until no pink remains in chops.

Meanwhile: In a saucepan over medium low heat, add apple pie filling and water, gently stir. Heat through.

Serve with sauce spooned over the top of chops. Enjoy!

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