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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Skillet Pork Chops & Apples w/Miso Caramel   
    Categories: Pork, Fruits, Herbs   
         Yield: 2 servings   
       
         3 tb Light brown sugar   
         2 tb Apple cider vinegar   
     1 1/2 tb White miso   
         2    Bone-in pork chops; 1 1/2"   
              - thick, patted very dry   
              Salt   
         1 ts Black pepper   
         1 tb Oil   
         2 sm Tart-crisp (like Granny   
              - Smith) apples; cored,   
              - sliced 1/4" thick   
       
     In a liquid measuring cup or small bowl, combine 3   
     tablespoons water with the brown sugar, vinegar and   
     miso; stir with a fork until smooth. Season the pork   
     chops all over with salt, then the pepper. (Don’t skimp   
     on the pepper; it’s an important element to balance the   
     caramel.)   
        
     Heat a large skillet over medium. Add the oil and the   
     pork chops to the skillet. Cook, flipping every 2   
     minutes, until browned on the outside and the internal   
     temperature in the thickest part is around 135 degrees,   
     10 to 15 minutes depending on thickness of pork chops.   
     If your chops have a fat cap, using tongs, stack both   
     chops on top of one another, then grab both chops   
     together and hold upright to sear the fat caps until   
     crisp, about 1 minute. Transfer to a plate to rest for 5   
     minutes. Pour off all but 1 tablespoon of the fat.   
        
     Add the apples to the skillet in a single layer and heat   
     over medium. (Snack on any that don’t fit.) Cook without   
     touching until browned underneath, 2 to 4 minutes. If   
     the pan is smoking at any point, reduce heat. Pour in   
     the brown sugar mixture and cook, scraping up browned   
     bits and stirring, until thick enough to coat the back   
     of the spoon, 1 to 3 minutes. (Keep your eye on the   
     sauce towards the end so it doesn’t burn.)   
        
     Turn off the heat, add the pork chops and their juices   
     back to the skillet and turn to coat in the caramel.   
     Serve the pork chops with a spoonful of the apples and   
     caramel.   
        
     By: Ali Slagle   
        
     Yield: 2 to 3   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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