Sautéed Rosemary Apples

Apple and pork is one of those food combinations that is just a natural…remember that old Brady Bunch line “Pork Chops and apple sauce”…well you don’t just make that up, it comes from hundreds, if not thousands, of years of food history.

In this video I sauté apple slices as a side dish, or garish, for some pork chops, but they would go great with almost any pork dish.  The sauté concentrates the flavors and the addition of rosemary gives a wonderful savori-ness to the apples.

Ingredients for Sautéed Apple Slices

• One apple - sliced into one inch slices
• Olive oil – tablespoon
• Butter – tablespoon
• Rosemary – half tablespoon
• Salt and Pepper

Recipe Overview & Keys to Success

Cooking these sautéed apples is fairly simple.  The only thing you need to be careful of is the amount of heat you use.  Apples are full of natural sugars, and sugars burn more easily than proteins.  I use medium to medium low heat for these apples so they don’t burn.  If the pan looks like it’s getting to hot, or the apples browning to quickly, first remove the pan from the heat to cool, and/or if needed, add a few tablespoons of water to cool the pan.  The water will evaporate, and you can keep sautéing.

I like to cook the apples until they are nicely browned all around and are tender/fairly soft, but still have some firmness – similar to a nice al dente pasta.

Slice the Apples

• I generally like to use Fuji apples because I really like the flavor and texture, but you can use any firm apple
• Cut the apple into slices about three quarter to an inch wide
• If you slice the apples ahead of time, rub them with a bit of lemon juice to keep them from turning brown

Sautee the Apples

• Add the butter and oil to a frying pan over medium heat
• Once the butter melts add the apples, salt and pepper, and toss to coat
• Arrange the slices on a single layer and sauté until browned…3 – 6 minutes
• Turn the apples over and brown the other side…another 3 – 4 minutes
• Add in the fresh rosemary, and toss to coat
• Sauté for another 2 – 3 minutes and serve

I love these apples with pork, but frankly they are great with chicken as well.  You can also add a bit of sugar and maybe a few splashes of alcohol like brandy or rum and use for sweet dishes.

Enjoy!!