I was still in a German frame of mind, and was inspired to make this dish from one of my German cookbooks. I had planned on making the recipe as it called for, but then a lightbulb went off in my head, and I completely scrapped that idea. Instead, I used my leftover apple-rosemary syrup from I made my cantaloupe with apple-rosemary syrup or Melone Stile Esotico. You all know how much I love using up my leftovers. 🙂
These pork chops just melted in out mouths. They were so tender and so full of flavor, plus they were super easy to make as well, which is always a win/win for me.
Pork Chops with Apple-Rosemary Syrup
1 1/2-2 lbs pork chops
salt & pepper to taste
1 TBSP dried onions
1 tsp spicy orange seasoning
olive oil and butter for pan-frying
Combine the salt & pepper with the flour. Pat dry the pork chops with a paper towel then coat them in the flour mixture. Get the skillet very hot, then add the oil and butter. Place the floured pork chops into the hot skillet and pan-fry for about 5-6 minutes per side, or until the pork chops are crusty on both sides.
When the pork chops are crusty, add the apple-rosemary syrup, the onions and the spicy orange seasoning and reduce the heat to a medium-high flame. Cook for about 10 minutes or until the sauce has thickened and about 2/3 of the liquid has evaporated.
Serve with your favorite side dishes and top with the remaining sauce and add some fresh parsley on top. I served it with some roasted potatoes and vegetables, with my garlic loaf bread on the side. One Dough Four Different Ways And of course there was wine. I served it with a crisp, citrusy chardonnay to counter the sweetness from the pork.
Stay safe and stay well Everyone. ‘Til next time.