Andy Nusser sautés apple rings until they're golden, then serves them with fat chops and a puckery pomegranate vinaigrette. To dress up the dish, he sometimes replaces the apples with quince. Fast Pork Recipes

Andy Nusser
December 2005

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Credit: © Tina Rupp

Recipe Summary test

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium skillet, heat 1 tablespoon of the olive oil until shimmering. Season the pork chops with salt and pepper. Add the chops to the skillet and cook over high heat, turning once, until they are golden, about 7 minutes. Transfer the chops to a plate, cover loosely and keep warm.

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  • Add the apples to the skillet and cook over high heat, turning once, until softened and golden, about 6 minutes.

  • In a small bowl, whisk the honey and vinegar with the remaining 3 tablespoons of olive oil; season with salt and pepper. Stir in the pomegranate seeds. Transfer the pork and apples to plates, scatter the pomegranate seeds and vinaigrette on top and serve.

Suggested Pairing

Dark, earthy Priorato red.

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