So... let's start with the background for this recipe. If you've read this blog before, you know that I am in love with the show The Chew and Iron Chef, Michael Symon. Keep that in mind as we go along. This Christmas, I asked for, and received a cast iron skillet. While I know how to cook and care for a cast iron skillet (never soak it in water, just wipe out and dry), I've never used one that's brand new. It was New Years day and I was researching what to do before it's first use online, so I tweeted Chef Symon and asked him what to do. It was less than a minute later, and he responded! I jumped out of my chair and laughed! And... immediately posted it on Facebook! :)
So Chef Symon, the only way I know how to thank you is to cook some pork! Thanks for making my 2013 just 11 hours into it!
I just kind of threw this together, it's what sounded good. Sorry it's a little rough on the details.
Ingredients:
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| My new Skillet- And the Pork Chops! |
2 boneless pork chops, thinly sliced
1/4 yellow onion, thinly sliced
1/2 apple, diced into medium chunks
2T golden raisins or craisins
1/4 C white wine
1/2 T cornstarch
salt/pepper/oil/red pepper flakes (all optional, and to taste)
Heat skillet over medium high heat, with a tablespoon of oil (I use grapeseed oil). Season pork chops with salt and pepper, and place into skillet when oil is hot. Cook 3-4 minutes on each side (hint- don't move it around just place it in the pan and flip). Remove chops from pan and set aside.
Add onions to the pan and let them cook until soft (4-5 minutes) Meanwhile toss the apple chunks with cornstarch and place in the pan. Cook for one minute, then add wine, raisins and a pinch of red pepper flakes. Bring sauce to a boil- and slide the chops back in to reheat and cook through.
You can decide if this is one serving or two. Personally I ate this all myself. But if you served with roasted potatoes and a side of steamed broccoli- this could probably serve two! :)
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| Just for fun... here's my Twitter interaction! |
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