SERVES 4
Pork and apples make a handsome pair and a warming winter meal. Try throwing a handful of dried cranberries, currants, raisins, or toasted pecans into the apple mixture just before serving, if desired. For variety, serve over rice, quinoa, bulgur, or kasha.
2 tablespoons extra-virgin olive oil
4 lean boneless pork chops
1 large onion, coarsely chopped
4 medium McIntosh or Winesap apples, peeled, cored, and thinly sliced
1 cup apple juice
2–3 tablespoons curry powder
Freshly ground pepper
1 (12-ounce) package egg noodles
1. Heat the oil in a large heavy-bottomed skillet or cast-iron pan over medium-high heat. Add the pork chops and brown on one side for 1–2 minutes; then flip the chops and brown on the other side for 1–2 minutes. Transfer the pork to a plate and set aside.
2. Add the onion to the skillet. Reduce the heat to low and cook until just softened, 8–10 minutes. Add the apples, apple juice, and curry, and mix thoroughly. Season with pepper. Increase the heat to maintain a gentle simmer for 10 minutes. Return the pork to the skillet, cover with the apples, and cook for 10 minutes. (If the sauce is too thin, continue to cook on high for 1–2 minutes to reduce it; if the sauce is too thick, add 1–2 tablespoons water.)
3. Meanwhile, cook the noodles according to the package directions. Drain.
4. Divide the noodles among 4 plates. Place a pork chop on top and cover with the curried apples. Serve immediately.