Quick and Easy Made Pork with Apples

Peel, core and thinly slice the apples into uniform slices. Peel and thinly slice the onions. Set both aside in separate bowls. Season the pork slices with a pinch of salt and pepper on both sides, ensuring an even coating. Measure out the brown sugar, apple cider vinegar, cinnamon and cloves for easy access during cooking.

Heat a large skillet over medium-high heat and add one tablespoon of olive oil. Once the oil is hot, place the seasoned pork slices in the skillet in a single layer. Sear for 2-3 minutes per side until they develop a golden crust. Work in batches if necessary to avoid overcrowding the pan. Remove the pork and set it aside on a plate.

Reduce the heat to medium and add the remaining tablespoon of olive oil. Add the sliced onions and cook, stirring occasionally, until softened and slightly caramelized, about 5-7 minutes. Sprinkle in the brown sugar and stir to coat the onions evenly.

Add the apple slices to the skillet with the onions. Sprinkle the cinnamon over the mixture and gently toss to combine. Cook for 3-4 minutes, stirring occasionally, until the apples soften but still hold their shape. Add the cloves for additional flavor.

Pour the apple cider vinegar into the skillet to deglaze the pan. Use a wooden spoon to scrape up any browned bits from the bottom. Return the seared pork slices to the skillet, nestling them into the apple-onion mixture. Cover the skillet with a lid and reduce the heat to low. Let everything simmer for 8-10 minutes, allowing the flavors to meld and the pork to finish cooking.

Remove the cloves from the skillet and discard. Give the apple-onion mixture a final stir to ensure everything is evenly coated in the sauce. Arrange the pork slices on a serving platter and place the apples and onions over the top. Serve immediately.

Veal’s leg with cranberry sauce, Salmon rolls, Spinach and Feta Pancakes, Sundried tomato and parmesan pancakes, Chickpea and spinach pancakes, Boiled beef and vegetable loaf