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.