MAKES ABOUT 3½ CUPS
If you want more heat, add a little more cayenne pepper.
|
1 |
tablespoon vegetable oil |
|
1 |
small onion, chopped medium |
|
2 |
Granny Smith apples, peeled, cored, and cut into ½-inch pieces |
|
1 |
tablespoon minced ginger |
|
¼ |
teaspoon ground allspice |
|
⅛ |
teaspoon cayenne pepper (see note) |
|
1 |
cup apple cider |
|
¼ |
cup (1¾ ounces) packed light brown sugar |
|
|
Table salt and ground black pepper |
Follow the recipe for Stuffed Pork Chops. After removing the chops from the pan, pour off any fat left in the skillet. Heat the oil over medium-high heat until shimmering. Add the onion and apples and cook, stirring occasionally, until softened, about 10 minutes. Add the ginger, allspice, and cayenne and cook until fragrant, about 30 seconds. Add the cider and sugar and bring to a boil, scraping up any browned bits, until the cider is slightly thickened, about 4 minutes. Season with salt and pepper to taste and serve with the pork chops.