Food & Recipes: An autumn dinner without the wait

Every autumn, apples get recruited for pies, crisps and cakes, as though their entire purpose is to be a delivery system for cinnamon. Today, we’re giving them a different assignment: dinner. No rolling pin in sight.

These skillet pork chops with apples and onion deliver the comforting flavors of fall in about 20 minutes. Naturally, that depends on how quickly you can slice an onion and two apples. We’re making supper, not auditioning for a knife commercial.

Tender pork, sweet-tart apples and softened onions make a lovely combination. A splash of vinaigrette pulls everything together into a savory pan sauce, using something you may already have waiting in the refrigerator door.

This is exactly the kind of recipe I’ve been collecting for “The Diva Dinner Dash,” my upcoming cookbook of meals ready in 20 minutes or less. It can beat the delivery driver to your dinner table.

Depending on the line, it might even beat a trip through the drive-thru. And you get to stay home in your comfy pants.

Choose firm apples that will hold their shape during cooking. Granny Smith offers a nice tart contrast; gala and Fuji are other good choices.

Buy whichever variety is at the best price. There’s no need to send your grocery budget into a tailspin over two apples.

Leave the peels on if you like. Slice the apples and onion thinly so they cook quickly. Thick wedges are good for roasting, but this supper has somewhere to be.

For the pork, choose boneless or bone-in loin chops of similar thickness, about 1/2 inch for this quick preparation.

Thickness matters more than weight when you’re watching the clock. A thick chop will need additional cooking time, regardless of what the recipe says.

Browning the pork first builds flavor. When you add water to the skillet, scrape up those tasty, browned bits so they become part of the sauce. Then return the chops for a gentle, covered finish.

The other shortcut is bottled salad dressing. Italian vinaigrette brings herbs and tang; balsamic vinaigrette gives a sweeter, deeper flavor. Use dressing, not straight vinegar, and shake the bottle before measuring.

While the pork rests, prepare instant mashed potatoes or microwave leftover rice, and in about 20 minutes, with thin chops and overlapping prep, dinner is done.

Skillet Pork Chops With Apples And Onion

Servings: 4

Ingredients

1 tablespoon olive oil

4 (6-ounce) thin pork loin chops, about 1/2 inch thick

1 medium onion, thinly sliced

2 medium apples, cored and thinly sliced

1/4 cup water

1/4 cup Italian or balsamic vinaigrette salad dressing

1/2 teaspoon salt

1/4 teaspoon pepper

Procedure

Heat olive oil in a large skillet over medium heat. Brown pork chops for about 2 minutes per side. Transfer to a plate; they will finish cooking later.

Increase heat to medium-high. Add onion and saute for 1 minute. Add apples and saute for another minute.

Add water, scraping up browned bits. Return chops and any accumulated juices to the skillet. Drizzle with vinaigrette; sprinkle with salt and pepper.

Reduce heat to low, cover and simmer for 3 to 5 minutes, or until chops reach 145 degrees and apples and onion are tender. Transfer chops to a clean plate and rest for at least 3 minutes before serving with apples, onion and pan sauce.