Danish Apple Pork

You can tell that we had a great apple season in Michigan this year – here’s another fantastic apple recipe submission!  Thanks to Barbara Jacobs for sending this one in – it sounds delicious!

When my children were younger and still lived at home we went apple picking every fall in Romeo, and for several months thereafter we ate LOTS of dishes containing apples.  This is one of my favorites.  It can be prepared in any amount and any proportion, depending on your preferences.

Serves 4

Pure Michigan Apples

Pure Michigan Apples

  • 4 boneless pork chops cut into bite sized pieces
  • 1 large onion, chopped
  • 2 – 4 apples, skin on, cored and coarsely chopped

1)  Melt 2 tablespoons of butter or margarine in a large heavy skillet over medium high heat.

2)  Brown meat, stirring.  Reduce heat and cook until pork is cooked through.  Remove from pan and set aside. 

3)  Using the same pan without cleaning it, sauté onions until golden, stirring and scraping the bottom of the pan. Add margarine if needed.  Remove onions  from the pan and set aside. 

4.)  Melt about 3 tablespoons of margarine in the same pan without cleaning it.  Cook apples, covered, over medium heat, stirring occasionally.

5.)  When apples are crisp-tender, sprinkle with about 1 teaspoon sugar and stir. 

6.)  Stir in pork and onions to reheat.  Season with salt and pepper to taste.  Delicious with mashed potatoes and green beans.