The Best of Bon Appetit: Pork Chops & Sauteed Apples (1979)

Last month I found myself with a ton of apples and a value pack of pork chops. And the official first day of autumn had come and gone, so I decided to make a fall-like, pork-apple dinner. I consulted my copy of The Best of Bon Appetit. Which–I don’t know if I’ve mentioned this before–I salvaged from my trash room.

Who would toss such a gem?!?!

My notes from the day:

I didn’t have applejack, so I substituted brandy–and my apples are missing ginger-filled centers. Because who has preserved ginger on the ready?

I upped the cooking time because the chops were so thick, but I didn’t take into account that they were boneless chops.

Rookie move, me.

So they weren’t as juicy as I would have liked.

But the flavor was excellent. Even when using regular brandy and not applejack (in fact, applejack perhaps would have been a bit much).

Oddly, there is a maple syrup vibe although there isn’t any in the dish.

I didn’t miss the ginger.

I love the pistachio. Great added texture and it imparted a touch of bitter to counteract the apples’ sweetness.

Overall, a satisfying autumn dish.

For more from the Best of Bon Appetit here’s  Bloody Mary and Curried Turkey Salad in Brioche),