Horseradish Pork Chops with Apples
Apples, onions and horseradish are a sweet and spicy preparation for fabulous pork chops.
- 3 pounds pork chops, assorted
- salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 cup onion, thinly sliced
- 3 apples, (like Granny Smith), peeled, cored and cut into 2" chunks
- 2⁄3 cup white wine
- 1 1⁄2 tablespoons horseradish, drained
- 2 tablespoons italian parsley leaves, chopped
- Season pork lightly with salt and pepper.
- Heat oil in a large skillet over medium-high heat. Add pork and sauté, turning once, until browned, 6-8 minutes. Remove from pan, leaving drippings and cover.
- In a bowl, combine onion, apples, wine and maple syrup. Add mixture to the same skillet and cook at medium high heat for 3 minutes. Turn heat to low, cover and simmer about 12 minutes.
- Stir in horseradish and parsley. Turn off heat. Season with salt and pepper and return pork chops to pan. When serving, ladle apples and sauce from pan over chops.