And, because I tend to cook like a grandma, the measurements are not exact (heck - they barely exist). But that's the fun of it for me! Finding the tastes and combinations I enjoy.
Ingredients:
Olive oil
Boneless pork chops. (I like the ones with the dark meat on them - they're more tender)
Crushed garlic - several cloves (to taste)
Chopped small onion
2 cups chicken broth
Diced sweet apples (about 1 small apple per chop)
1 generous handful of raisins
Salt/Pepper to taste
Cold water and corn starch (for thickening)
Preparation:
Step 1: Heat the olive oil in large skillet. Quickly brown/sear chops on both sides. Remove chops.
Step 2: Reduce heat to med-high. Add garlic and onion, stir to prevent burning and cook until onions are clear. Return chops and any accumulated liquid to the pan, scooping the onion/garlic mixture on top of the chops. Add salt and pepper.
Step 3: Add chicken broth, then apples and raisins. (See below) Cover, reduce heat to medium (or med-low if your stove cooks hot). Simmer until apples are soft and chops are cooked through. Time will vary based on thickness of your chops. Meanwhile, mix cold water and corn starch. Set aside.
Step 4: Once cooked, remove chops and spoon some apples and raisins over each chop. Reserve some of the fruit for the sauce. Return heat to high and bring liquid to a boil.
Step 5: Using a hand blender, blend the fruits, onion, and garlic into the liquid. Add starch mixture to thicken slightly until a light sauce forms. (If you don't have a hand blender to use in your pan, you can simply whisk the starch in, but blending ingredients together makes for a much richer, more flavorful sauce.) Cook for a few moments to aid in thickening. Pour/spoon over the fruit and chops.
Add sides of your choice. I served them with green beans and garlic mashed potatoes.
