When we first moved here to the middle of the desert, we took a class excursion out to an orchard, that’s right, they farm profusely here in Arizona. I am not a fan of tomatoes, but so my mother tells me, they grow some pretty tasty ones in Willcox. On this field trip we went for Apples, yum.
Apple Annie’s Orchard is a blast, they have all types of activities and they sell anything and everything apple that you could think of. My mother was crazy for this place, she must have spent a fortune.
One thing that she bought for me to try was apple butter syrup, never heard of that. We had it on waffles and, meh. So here I have this practically full bottle of syrup, what to do? I have a couple of chef-y friends, so I posed the question to them. Here’s what I dreamed up …
If you’re old enough or you watch late night TV, you remember The Brady Bunch and Peter Brady saying, Pork Chops and Apple Sauce. As I was making this dish, he would not get out of my head, ARGH! I’m not sure if that’s a bad thing though.
Pork Chops & Apple Butter Syrup Sauce
1 Apple, cored and sliced thick (we had golden delicious)
2-4 Pork Chops (I like to find the ole’tyme cuts with good marbling)
1/4 C. Apple Butter Syrup
1/8 tsp. ground Chipotle Pepper
1/4 tsp. fresh Lemon Juice (just a little bit goes a long way)
Season the Pork chops with S&P
Grill the chops to medium rare and the apple slices to a crisp-tender
Tent the chops on a plate with tin foil; let the meat rest for at least 10 minutes, this makes for juicer meat
In the mean time chop the apples into cubes
In a small saucepan heat the syrup; add the chipotle pepper and stir until fragrant
Add the apples and syrup mixture to a bowl and combine
Slice the pork and spoon your apple sauce over
Serve with rice pilaf and a veggie of your choice (I steamed some green beans)