Skillet Pork Chops and Apples With Miso Caramel
Recipe by Ali Slagle | Total time: 30 minutes This recipe is like a delicious game of free association: miso caramel, caramel apples, apples and pork chops. You’ll often see miso caramel added to desserts for an umami oomph, but it can also form a glossy and complex sauce suited for proteins, much like Vietnamese caramel. Start by searing pepper-crusted pork chops, then brown the apples in the rendered fat. (Be sure to choose an apple that’s more tart than sweet to balance the caramel’s sweetness.) Instead of making a finicky caramel, just pour all the elements over the apples and simmer until thickened. This nontraditional caramel uses brown sugar for toastiness, and water instead of heavy cream, so the savoriness of miso and pork and the sweetness of the caramel and apples shine through. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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