Pork Chops with Caramelized Apples, Celery, and Spiced Walnuts
- grapeseed or canola oil (I used grapeseed)
- pork chops, about 1 1/2 in thick
- salt and pepper
- Honeycrisp or Granny Smith apple (I used the latter)
- sugar (for caramelizing)
- unsalted butter (for caramelizing)
- chopped fresh thyme
- celery stalks, sliced very thinly on the diagonal
- whole parsley leaves (1/4 cup...quite a lot--you have to like parsley)
- fresh lemon juice
- spiced walnuts
- Fleur de sel ( I left this out)
You serve the apples on the side, but on top of the pork chop you put a lovely little parsley-celery salad, "barely moistened" with some olive oil and lemon juice, and tossed with the spiced walnuts (see below).
The spiced walnuts are easy and delicious, and you can make an extra batch to toss in with your ordinary salad (I had them in a cole slaw). Walnuts + grapeseed oil + sugar + Cayenne (I substituted Penzey's Cajun Seasoning) + kosher salt (bake on a baking sheet in a 350 degree oven from 5-10 minutes and let them cool).
This was a relatively easy meal, with lovely and simple flavors and an elegant presentation. This is a keeper.