Pork Chops with Apples

I've neglected pork for far too long on this here blog. No more!

The following recipe is for 1/2 inch think pork sirloin chops. Loin chops will also work. Chops of differing sizes will work to some degree, just adjust the cooking times as necessary. Trichinosis isn't is common as salmonella, so under-cooked pork isn't as scary as under-cooked chicken.

Still, I don't want you bothering me with your hospital bills.

I imagine most people have most of these ingredients in their kitchen already. Maybe you need to buy the pork chops and the apples.

1. In a large ziplockish bag, mix 2 Tablespoons flour, 2 Tablespoons cornmeal, 1 tablespoon dried rosemary (crushed between two spoons), 1 teaspoon of salt and a bit of pepper.

2. Put 2 Tablespoons of olive oil and 2 Tablespoons butter in a frying pan, and heat to medium high.

3. Right as the butter starts to smoke, cook pork chops. It will take between 10 and 15 minutes. You only want to turn them once, so wait about 6 minutes before you do.

4. The pork should be nice and brown. Move it to a dish and keep it warm. Put a lid on it, or foil or an upside-down plate.

5. Now dump 2 apples cut into wedges into the same oil in which you cooked the pork. Sprinkle a teaspoon of sugar over them.

6. Cook for a minute, flip them, cook for another minute.

7. Garnish the pork with the apples, either on the platter or on individual plates.