Рецепт Apple Pie Pork Chops
North American apple harvesting
began at Jamestown in 1607. They brought with them seeds and cuttings from
Europe, while the original varieties planted were not all suited for
cultivation in the New World, their seeds began to produce all new varieties of
American apples. Many of these apples were bitter, unlike the sweet varieties
we enjoy today, but they had an important purpose, cider.
Cider became popular beverage in England in the wake of the Norman Conquest
in 1066, after new apple
varieties were introduced from
France. The New World settlers brought their taste for cider with them. Many
colonists grew apples, and due to sanitation concerns, they often served a
fermented cider at meals instead of water, including a diluted cider for the
children. Due to cider popularity that it was sometimes used to pay salaries, Virginian
statesman William Fitzhugh once remarked that the cider produced from his
orchard of 2,500 trees was more valuable than 15,000 pounds of tobacco.
Nice twist on the combo of
pork chops and applesauce.
Apple Pie Pork Chops
Recipe by Christine Lamb
(Christine’s Pantry), 2015
Ingredients:
- 4 pork chops
- salt and pepper, to taste
- 1/4 cup vegetable oil
- 1 (21 oz.) can apple pie
- filling
- 1/2 cup water
Directions:
Heat oil in skillet over
medium high heat. Season both sides of chops with salt and pepper. Add pork
chops to hot skillet, cook 4 to 5 minutes per side, or until no pink remains in
chops.
Meanwhile: In a saucepan over
medium low heat, add apple pie filling and water, gently stir. Heat through.
Serve with sauce spooned over
the top of chops. Enjoy!