1 apple grated
2 smoked pork chops
1/3 sliced onion
2 tsp. calvados
2 Tbsp chicken stock
1 lb. broccoli
Suzette was tired and hungry when she arrived home tonight. We took two smoked pork chops (Pro’s Ranch Market $3.99/lb) out of the fridge. As Suzette started sautéing the chops while I grated one apple and slice about 1/3 cup of onion thinly. Then we added the onion and then the apple to the skillet in which the chops were cooking.
Suzette stemmed the broccoli and put in the steamer to steam.
After the chops had seared for a few minutes, Suzette removed them from the pan and I added 2 tsp. of calvados to the apple and onions. The apple/onion mixture was still too dry, so Suzette added about 2 Tbsp of chicken stock and I covered the pan so it would steam a bit.
The result was that the apple and onion mixture was more flavorful and sweeter than the flavor that larger slices of apple produces. The dinner was light and delicious.
Suzette drank Whispering Angel rosé and I drank water.