I’m getting Fall fever, even if it is still 90 degrees here in Florida. I drank my first pumpkin beer this week, I’m going to get my fall decorations out this weekend and I made my first seasonal dinner. You can never go wrong with the combination of pork and apples so when I saw a recipe in my Tupelo Honey Cafe Cookbook for Root Beer Pork Chops with Apple Salsa I knew I had to try it. I loved the idea but made some changes to the recipes to fit my tastes.
Root Beer Glazed Pork Chops with Fresh Apple Salsa
4 Boneless Pork Loin Chops
1/4 c molasses
6 oz root beer
1 T oil
Combine Root Beer and Molasses in a ziplock bag or shallow dish add pork chops and refrigerate 4 hrs-overnight, turning occasionally. Heat oil in a large skillet over med high heat and add pork chops. Cook for 2-3 minutes or until seared with some dark brown coloring. Turn chops and repeat on the other side. Add remaining root beer mixture to pan with chops and bring to a boil. reduce heat to low and cover, cook for 4 more minutes or until desired doneness. ( use a meat thermometer if desired)
Fresh Apple Salsa
2 large crisp apples, (I used Fiji, Granny Smiths would be good also)
1/2 c chopped onion
1/4-1/2 t minced jalapeño pepper
1 T lemon juice
2 T honey
1/4 t salt
1 T chopped fresh parsley
add all ingredients to a bowl and stir, cover and refrigerate until ready to use. This makes more than needed for the pork chops, use the leftovers for wraps, chicken salad, or peanut butter would be great, or also as an accompaniment with a cheese plate or with cinnamon sugar pita chips.