The Richmond Register

Recipes

September 19, 2012

Autumn is apple time!

RICHMOND — As the crisp fall weather settles in, and the leaves turn from summer green to a lustrous riot of scarlet and gold, it’s time to think of pumpkins, hearty stews and, of course, apples!

For me, there’s nothing better than biting into a crisp, juicy apple on a brisk fall day, or sitting by the fire with a mug of hot spiced apple cider!

Right now, you’ll find a wide variety of apples available a most supermarkets. I prefer Granny Smiths for cooking because they’re both tart and firm.

Below are three recipes that are among my favorites, along with a couple I gleaned from the U.S. Apple Association’s web page, so try them out and enjoy apple season while it lasts!

Apple-cranberry stuffed pork chops with sautéed apples*

2 medium-sized tart apples

1 cup finely chopped fresh spinach or 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

1/3 cup dried cranberries, chopped

4 T apple juice, divided

4 boneless pork loin chops, 1-inch thick (about 5 ounces each)

1/2 tsp. salt

1/2 tsp. ground black pepper

2 T olive oil

2 T butter

Peel and chop one apple; leaving peel on second apple, thinly slice.

To prepare stuffing: In small bowl, mix chopped apple, spinach, cranberries and 1 T of the apple juice; toss to combine.

With very sharp knife, cut crosswise into each chop to form a pocket, taking care not to cut through. Stuff each chop with about 1/4 cup of the stuffing. Season chops with salt and pepper. In very large skillet, heat olive oil over medium high heat. Add pork chops; cook until well browned, about 7 minutes per side.

Remove to platter; cover to keep warm. In skillet, heat butter over medium-high heat. Add sliced apples and remaining 3 T apple juice; cook until apples begin to soften, about 5 minutes. Serve with chops.

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