WE LOVE SHARING HEALTHY FIREHOUSE RECIPES WITH OUR FRIENDS AT 555 FITNESS ! TO LEARN MORE ABOUT 555 FITNESS, CLICK HERE AND DON'T FORGET TO HASHTAG YOUR HEALTHY MEALS #FORKANDHOSECO #55EATS !
IF YOU KNOW ME BY NOW, YOU KNOW I LOVE USING SEASONAL PRODUCE AS MUCH AS POSSIBLE. NOT ONLY DOES THIS USUALLY SAVE YOU MONEY BUT MORE OFTEN THAN NOT IT WILL BE LOCALLY SOURCED AND HAVE A TON OF FLAVOR. THIS DISH IS PERFECT FOR THE FALL WHEN APPLES ARE IN SEASON, ESPECIALLY HERE IN NEW YORK.....BUT THIS RECIPE COMES ALLLLLLL THE WAY FROM AUSTRALIA. FIREFIGHTER DREW MCKENNA IS A BEAST IN THE FIREHOUSE KITCHEN AND YOU CAN FOLLOW ALONG ON INSTAGRAM @TONGSANDTURNOUTS !
PORK CHOPS WITH APPLES AND WALNUTS
Serves 4
INGREDIENTS:
4 PORK CHOPS
2 APPLES, julienned (cut into thin strips)
1/2 CUP OF WALNUTS, chopped
SALT/PEPPER
OLIVE OIL
PROCEDURE:
Preheat oven to 300*
Place the apples and walnuts on a sheet pan and place in oven until the walnuts are toasted and fragrant. Be careful not to burn the mixture. Remove and set aside.
Pat dry the pork chops and season with salt and pepper. Heat some olive oil in a large skillet or cast iron pan over medium-high heat. Place the pork chops in the pan, cook on one side for 2-3 minutes or until nice and brown. Flip the chops and cook for another 2 minutes and the internal temperature is 140* or until the juices are no longer pink.
Top with the apple and walnut mixture and serve.
*Suggested by Drew to cook the mixed vegetables in the pan with the pork chops.