This seasonal dish is a real winner in our household! It’s super easy, delicious and nutritious. And every time I make it, I think of the classic clip below:
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The original recipe is from Putting on the Grits; a cookbook by the Junior League of Columbia, SC. I’m utterly convinced that southern state Junior League and church cookbooks are among the best in the world!
Pork Chops Victoria
- 4 pork chops
- 1/4 cup vegetable oil
- 2 medium onions thinly sliced
- 2 tablespoons flour
- 1 cup beef broth
- 2 large, tart apples, peeled, cored and quartered
- salt and pepper to taste
- 1/4-1/2 teaspoon dried sage
Brown pork chops in oil and remove. In same pan, saute onion until transparent. Mix in flour and broth. Add pork chops, apples and seasonings. Simmered covered about 20-25 minutes until chops are done. Serves 4.
VARIATION: This time around I wanted to experiment with an even more pronounced apple taste so I substituted 1/2 cup of apple cider for 1/2 cup of the beef broth, still using 1 total cup of liquid for the recipe. The sugars in the cider resulted in a slightly thicker sauce, which we enjoyed.
I like to serve this dish with wide egg noodles that have just a bit of flat leaf parsley mixed in. Apple or pecan pie with cinnamon ice cream makes a nice, complementary dessert!
Check out a few more of our fall favorite recipes!
Until next time…keep cultivating a simple, stylish, and satisfying life!
That episode of the Brady Bunch was my first thought when I saw “pork chops and apples!”
Sounds good and I love the Brady bunch Clip!