SugarBee Apples

If you’re looking for an apple that’s sweet, crisp and pairs well with cheese and wine – look no further!

They’re great in seasonal treats like caramel apples, ciders and savory dishes, like our One Skillet Pork Chops, Brussels Sprouts & Sugarbee Apples recipe.

For freshness, check each apple to make sure there are no major bruises and that it’s not soft at all.

Edna Valley Merlot

Although very delicious, this one skillet port chop dish is not extremely fatty. The lower levels of tannins in the Edna Valley Merlot will allow the flavors of both the wine and dish to complement each other.

Edna Valley MeOne Skillet Pork Chops, Brussels Sprouts & Sugarbee Applesrlot

Ingredients

• 4 center-cut boneless pork chops
• 3 tablespoons extra-virgin olive oil
• 1 large SugarBee apple, cored, and sliced on the bias
• 1 large red onion, sliced in half, and then on the bias
• 16 ounces Brussels sprouts, sliced in half
• ¾ teaspoon kosher salt
• 1 tablespoon chopped rosemary, plus more

Instructions

• Heat a large cast-iron skillet to medium high, adding 1 tablespoon of olive oil. Season both sides of the pork chops with kosher salt and freshly ground black pepper.
• Add pork chops to skillet and let them cook undisturbed to get a good sear, about 2-3 minutes, then flip and cook 2-3 minutes on the other side, until chops are cooked through (the time needed will depend upon the thickness of your pork chops). Remove and set aside to a plate; cover to keep hot.
• In a large bowl, mix apples, onion, and Brussels sprouts, tossing with the rest of the olive oil, ¾ teaspoon kosher salt, and chopped rosemary. Pour mixture into the skillet and sauté on medium high for 7-9 minutes, until mixture is seared around the edges, and Brussels sprouts are fork tender.
• Turn off heat and add pork chops back to skillet, so that each one is surrounded by the Brussels sprout mixture. Sprinkle a little fresher rosemary over the skillet and serve!