Pork chops and apple sauce are a familiar flavor combination, perhaps from our childhoods. I don’t know how I came to like the savory pork and naturally sweet apples together, because I don’t think my mom ever made that for us. Somehow, I picked it up, nevertheless.
If she had made it, she would have used her homemade applesauce, sourced from the tree outside the kitchen door. Well, until those apples got too wormy to use. Then she turned to the small orchard on grandma’s farm.
Feeling nostalgic for that applesauce, if not that false memory, I paired pork and apples for dinner recently. But instead of cooking the fruit down into applesauce, I did a quicker version, merely sauteed apples. Pumping up their flavor and creating a sauce with cider seemed like a good idea. Into that, a little applejack, the American apple brandy, for a triple apple effect. Now that I think of it, a double pork effect would work here. You could crisp up some bacon to start.
Tip: Serve with butternut or acorn squash puree, topped with a little butter, and a winter greens salad.