1 Large (about 2 cups) Honey Crisp Apple, peeled, medium dice
2 tsp Vegetable Oil
1/4 cup Red onion, chopped
1 small (optional) Serrano pepper, seeded, minced
Pinch: Rosemary, fresh, minced
1/4 cup Apple Cider Vinegar
1/4 cup Golden brown sugar
To taste: Kosher salt and pepper
4 each, 5-6 oz each Pork chops, boneless, center cut
1. Heat a medium saucepan over medium heat. Add oil. Add red onion and Serrano (if using) and cook until aromatic, about 1 minute.
2. Add remaining compote ingredients and cook at a high simmer until most of the liquid is evaporated, about 10 minutes.
3. While compote is cooking, prepare pork. If grilling, prepare a grill or grill pan to high heat. Season pork lightly with salt and pepper and grill, turning once, until cooked through (145 degrees). If pan searing, heat a sauté pan over medium high heat. Add a little butter or vegetable oil to pan. When melted or shimmering, add seasoned pork and cook, turning once, until cooked through.
4. To serve, place pork on plate and top with compote. Offer with grilled vegetables or baked sweet potato, as a suggestion.
Yield 4 servings