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Spaghetti al Pomodoro is a slightly sweet tasting tomato sauce served over al dente pasta. The dish features garden-fresh carrot, celery, and onion combined with Italian Roma tomatoes and topped with freshly grated parmigiano-reggiano cheese. This tasty meal will take you straight from Breakfast at Tiffany's to dinner in Naples!

History of Audrey Hepburn's Spaghetti al Pomodoro

Audrey Hepburn went on record many times saying that she loved Italian cuisine, and that her favorite dinner was a simple pasta dish. Her son, Luca Dotti, in his book Audrey at Home: Memories of My Mother's Kitchen, said this was one of his mother's all-time favorite recipes. She was a wonderful home cook and made this dish at least once a week, and when traveling often requested it at restaurants even when it was not on the menu. Later in life, when she would come back from a long trip, he would have a homecoming plate of spaghetti al Pomodoro waiting for her when she walked through the door.

Audrey was an elegant spirit who also loved to entertain, and frequently made this crowd-pleasing dish for her friends. It's easy to increase the recipe, and served with a salad and garlic bread, makes an elegant meal.

Notes About This Recipe

I wanted to make this as close to Audrey's authentic recipe as possible. I used virtually the same high quality ingredients, but changed the methodology a little bit to make it easier for the modern cook. Here are the specific differences between my recipe and hers:

• Audrey used roughly 3 lbs. of fresh Roma tomatoes from her village in Italy. I'm in California, so to get as close to that as possible I used two 28 oz. cans (roughly 3.5 lbs.) of organic Roma tomatoes imported from Italy.
• Audrey put a whole peeled onion, whole peeled carrot and whole celery stalk in the tomato sauce, cooked it, then pureed the sauce and whole vegetables using a hand operated food mill. (Very few people have the hand-operated type anymore.) I started by dicing the onion, carrot and celery, then cooked them in the sauce, then added the mixture to an electric blender and pureed it (an immersion blender would also work.)

Everything else I did was identical to Audrey's recipe and these minor differences will not affect the taste. The flavor of your sauce will be right on par with the sauce that Audrey made!

Why You'll Love This Recipe

There are four reasons you're going to love this recipe:

1. It's got simple ingredients, most of which you probably already have on hand.
2. It's fast to make -- You can have it on the table in about an hour start to finish!
3. It's easy -- the sauce is cooked in one pan, and the spaghetti is boiled in another.
4. It can easily be doubled, tripled, etc. to make it for a crowd.

Tools You'll Need

• A deep skillet for making the sauce
• A large pot for boiling the spaghetti
• A knife or chopping tool for dicing the vegetables
• An electric blender or immersion blender for pureeing the vegetables in the sauce

Ingredients

Following are the very simple ingredients you need to whip up Audrey Hepburn's favorite dinner:

• Canned Roma tomatoes - Forms the base of the sauce. I buy the large cans that are imported from Italy for their sweeter taste.
• Onion - Choose a yellow onion because it keeps its structure and has a strong flavor that sweetens during cooking. A small onion is all you'll need.
• Celery - Adds a subtle, bitter flavor that offsets the sweetness in the sauce.
• Carrot - Adds a fresh, sweet flavor and a bit of alkaline to offset the acidity of the tomatoes.
• Basil - Fresh whole basil leaves, chopped - basil is an herb that pairs well with tomatoes. It's usually sold in a large bunch in the fresh produce department of your grocery store. You can also use a pair of scissors to cut some stems from the remaining basil and place them on top of each serving of pasta for a bit of flair.
• Extra virgin olive oil - Adds flavor and a small amount of fat to create a smooth consistency. Using a good olive oil is essential to Italian cooking -- extra virgin olive oil is low in acidity and has a smooth taste compared to its counterparts. Using another type of olive oil can cause the sauce to be bitter and acidic.
• Sugar - If the sauce is too tart, sugar will add a bit of sweetness.
• Salt - Adds flavor.
• Pepper - Adds a bit of spice.
• Spaghetti - A traditional, thin Italian noodle that's perfect for this dish.
• Parmigiano-Reggiano cheese - Made in a specific region of Italy, it adds a salty, savory flavor while thickening the sauce. It is different from regular parmesan cheese, so this high quality product is recommended for an authentic flavor.

When Audrey was at her home in Italy, she used fresh, organic, locally grown Roma tomatoes in the sauce. Roma tomatoes are also known as plum tomatoes, paste tomatoes, or Italian tomatoes. Those grown in the US have a tougher skin (developed for machine harvesting) and are less sweet than their Italian counterparts. I'm not in Italy and didn't have access to vine-ripened tomatoes, so I did the next best thing and bought skinless organic Roma tomatoes imported from Italy from our local Italian market.

You may be surprised to find that there is no garlic in this recipe. Contrary to popular belief, many Italian dishes had very little to no garlic at all. Heavy garlic in pasta recipes is very much an American tradition. Even Frank Sinatra's Spaghetti and Meatballs recipe only calls for only one clove of garlic, and his Fettuccine Alfredo recipe doesn't have any. However, feel free to put your own spin on it and add one or two cloves garlic if you so desire.

How to Make Spaghetti al Pomodoro

1. Start by adding the tomatoes and diced vegetables to a large skillet. There is no need to chop the tomatoes -- they will break down as the sauce begins to cook, and you'll be pureeing the sauce in a blender before it is served. Cook over high heat until vegetables soften.
2. Add a bit of olive oil and some chopped basil leaves to the pan. Lower heat and cook until the water bubbles disappear (You can see them in photo 2, below) and turn into sauce bubbles (the thick kind of bubbles that "pop" and splash tomato sauce on you and your stovetop.) Sauce will thicken during this process.
3. Turn off the heat and let the sauce rest and cool for about 15 minutes. Transfer to a blender and puree until smooth.
4. Return sauce to pan and season to your liking with olive oil, salt, freshly ground pepper and a pinch of sugar (I felt it was sweet enough without sugar, but that will depend on the tomatoes you use, so be sure to taste test it.) Keep warm.
5. Put 4 quarts of water in a 6 quart pot, salt it, and bring it to a rolling boil before adding the pasta. Cook spaghetti pasta to al dente, which means it still has a little bit of snap when you bite into it.
6. Drain spaghetti, then mix with sauce. Serve topped with grated parmigiano-reggiano cheese and a basil leaf.

Some Other Recipes You Might Enjoy

Expert Tips

1. Use a kitchen dicer to quickly and easily prepare your vegetables for the sauce.
2. Use an electric blender or an immersion blender to puree the vegetables into the sauce.
3. Don't break the pasta. Pasta is not broken in Italy because the longer strands are easier (and neater) to wrap around a fork for eating. It's also easier to twirl with the tongs for an attractive presentation on the dinner plate.
4. Cook noodles for the minimum amount of time listed on the package directions, or even a minute less. The noodles should be firm with a good "tooth" to them. They will continue to soften when they are added to the hot tomato sauce.
5. Add a teaspoon of salt but no oil to the pot when you cook the pasta. Oil coats the noodles and causes the sauce to slide off of them rather than cling to them like it should. Just stir the pot from time to time to make sure the noodles don't stick together.

We hope you love this simple spaghetti al Pomodoro recipe! Serve it with a Caesar's salad and some garlic bread and maybe a glass of your favorite red wine. Mangia!

Have a comment or a vintage recipe you'd like to share? We'd love to hear from you! Please rate, comment, or send me an email at [email protected].

Audrey Hepburn's Spaghetti al Pomodoro Pasta Recipe

Spaghetti al Pomodoro is a slightly sweet tasting tomato sauce served over al dente pasta. The dish features garden-fresh carrot, celery, and onion combined with Italian Roma tomatoes and topped with freshly grated parmesan-reggiano cheese. This tasty meal will take you straight from Breakfast at Tiffany's to dinner in Naples!

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Course Dinner

Cuisine Italian

Servings 6

Calories 95 kcal

Equipment

• 1 deep skillet
• 1 6 quart pot
• 1 blender or immersion blender

Ingredients

  

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• 2 - 28 oz. cans, peeled Italian Roma tomatoes
• 1 yellow onion diced
• 1 carrot diced
• 1 stalk celery diced
• 2 teaspoon extra virgin olive oil
• 6 basil leaves chopped
• 1 pinch sugar
• ½ teaspoon salt
• ½ teaspoon black pepper freshly ground
• 1 cup parmigiano-reggiano cheese grated

Instructions

 

• Put undrained tomatoes and diced onion, carrot, and celery into a deep dish skillet, and cook, covered, over medium-high heat for 10 minutes.
• Remove lid and turn heat to medium-low; simmer for an additional 15 minutes, until vegetables soften.
• Add a teaspoon of olive oil and chopped basil leaves. Continue cooking uncovered on medium-low until water bubbles disappear and turn into sauce bubbles, and sauce thickens (about 20 minutes.) Remove from heat and allow to cool slightly.
• Transfer sauce to blender and puree briefly, until vegetables are blended and smooth. Return to skillet over low heat.
• Cook 1 lb. of spaghetti to al dente according to package directions. Drain.
• Add another teaspoon of olive oil and season sauce with salt, freshly ground pepper, and a pinch of sugar to taste.
• Serve with freshly grated parmigiano-reggiano cheese and a basil leaf on top.

Notes

1. Notes:
   1. Use a dicing tool to quickly and easily prepare your vegetables for the sauce.
   2. Use an electric blender or an immersion blender to puree the vegetables into the sauce.
   3. Don't break the pasta. Pasta is not broken in Italy because the longer strands are easier (and neater) to wrap around a fork for eating. It's also easier to twirl with the tongs for an attractive presentation on the dinner plate.
   4. Cook noodles for the minimum amount of time listed on the package directions, or even a minute less. The noodles should be firm with a good "bite" to them. They will continue to soften when they are added to the hot tomato sauce.
   5. Add a teaspoon of salt but no oil to the pot when you cook the pasta. Oil coats the noodles and causes the sauce to slide off of them rather than cling to them like it should. Just stir the pot from time to time to make sure the noodles don't stick together.

Serving Suggestion:

Serve with a Caesar's salad and hot garlic bread.

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Nutrition

Calories: 95kcalCarbohydrates: 5gProtein: 5gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 494mgPotassium: 96mgFiber: 1gSugar: 1gVitamin A: 1868IUVitamin C: 2mgCalcium: 157mgIron: 0.2mg

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Fresh cream combined with freshly grated cheese, butter, salt and pepper make this Sinatra Fettuccine Alfredo recipe as smooth and comforting as an Ol' Blue Eyes song!

A Great Recipe From the Sinatra Celebrity Cookbook

In 1985, Frank and his wife Barbara got their show-biz colleagues to contribute recipes to a cookbook that was sold to raise funds for a hospital children's center. This remarkable collection of celebrity recipes is so much fun to read! Frank's fettuccine alfredo is my celebrity favorite, but it also includes many delicious recipes from people such as fellow rat packers Dean Martin and Sammy Davis Jr., and close pals like Tony Bennett and Katharine Hepburn.

It's no secret that Frank loved great food -- particularly his mother's recipes. Her spaghetti and meatballs and her marinara sauce were two of his favorites (with a glass of red wine, of course!) I'm sure walking in the door to the aroma of her classic southern Italian cuisine created a welcoming atmosphere during the busy years of his early career.

Fettuccine Alfredo Ingredients

You only need a few fresh ingredients to make this easy pasta recipe:

• Butter - Adds a rich flavor and smooth texture to the base
• Heavy cream - Creates a thick, rich sauce
• Parmesan cheese - The primary flavor in the sauce
• Salt - Use Kosher salt to season to taste
• Black pepper - Adds a bit of spice
• Parsley - Gives the sauce a fresh taste and a bit of color
• Fresh fettuccine - Freshly cooked to al dente with a bit of "tooth" to it.

How to Make Fettuccine a la Sinatra

It's fast and easy to make Frank's original recipe:

1. Cook fettuccine noodles according to package directions just until al dente. Drain pasta in a colander. Transfer to a serving dish and keep warm.
2. Melt butter in a large saucepan for a couple of minutes over low heat, then add heavy cream to melted butter.
3. Add the grated parmesan cheese. Blend cream and cheese until the cheese melts and pasta sauce thickens.
4. Add salt and pepper to taste. Pour sauce over noodles and sprinkle with freshly chopped parsley. Serve immediately.

It doesn't get much easier than that! The only difficulty is making sure you don't eat too much!

Expert Cooking Tips for Fettuccine Alfredo

1. Add a little olive oil and a pinch of salt to the cooking water to keep the noodles from sticking and to add a bit of flavor.
2. Make sure to use real butter and heavy cream for an authentic, creamy sauce.
3. Grate the cheese yourself rather than using it from a package. Packaged cheese has a waxy coating on it to keep it from sticking. Nothing beats the flavor and texture of freshly grated cheese!

Many alfredo sauce recipes call for a clove or two of chopped garlic and/or some chopped fresh basil. This recipe did not call for them, and I did not include them because it wouldn't have been Frank's authentic recipe. However, feel free to include them if you prefer. Also, this alfredo sauce is not as thick as many of the more modern recipes. If you prefer, add more cheese to the sauce to reach the desired consistency.

I did double the recipe from what was printed in the cookbook so that it would easily feed 4 people. However, everything was kept in exact proportion so it would remain the authentic recipe.

We hope you enjoy this vintage Sinatra recipe. Mangia bene!

Have a comment or a vintage recipe you'd like to share? We'd love to hear from you! Please rate, comment, or send me an email at [email protected].

Frank Sinatra's Favorite Fettuccine Alfredo Recipe

Fresh cream combined with freshly grated cheese, butter, salt and pepper make this Sinatra Fettuccine Alfredo recipe as smooth and comforting as an Ol' Blue Eyes song!

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Course Dinner

Cuisine Italian, Italian American

Servings 4

Calories 641 kcal

Ingredients

  

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• 1 lb Fettuccine noodles
• ½ cup Butter
• 1 cup Heavy whipping cream
• ¾ cup Freshly grated parmesan cheese
• ½ teaspoon salt
• ¼ teaspoon pepper
• chopped parsley for garnish
• grated parmesan for garnish

Instructions

 

• Cook fettuccine to al dente according to package directions. Drain, place on serving platter and keep warm until sauce is ready.
• Melt butter in a large saucepan over low heat. Slowly stir heavy cream into melted butter.
• Add the grated parmesan cheese. Stir until the cheese melts and pasta sauce thickens. Add salt and pepper to taste.
• Pour sauce over noodles and sprinkle with freshly chopped parsley. Serve immediately.

Notes

Recipe Notes

1. 1. Add a little olive oil and a pinch of salt to the cooking water to keep the noodles from sticking and to add a bit of flavor.
   2. Make sure to use real butter and heavy cream for an authentic, creamy sauce.
   3. Grate the cheese yourself rather than using it from a package. Packaged cheese has a waxy coating on it to keep it from sticking. Nothing beats the flavor and texture of freshly grated cheese!
   4. If you want a thicker sauce, stir in more cheese until it reaches desired consistency.
   5. Serve with a caesar's salad and garlic bread for a complete meal.

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Nutrition

Calories: 641kcalCarbohydrates: 33gProtein: 13gFat: 52gSaturated Fat: 32gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 177mgSodium: 823mgPotassium: 143mgFiber: 1gSugar: 2gVitamin A: 1770IUVitamin C: 0.4mgCalcium: 226mgIron: 1mg

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This elegant roasted pork tenderloin recipe can be on the table in one hour, making it an easy yet impressive entrée for either weeknight or holiday dining.

The Perfect Holiday Meal Alternative to Turkey

Like many of you, I grew up eating the traditional turkey dinner for Thanksgiving every year. We often had it for Christmas dinner too, and frankly, I'm not the biggest fan of turkey. I like chicken, but other fowl such as turkey and duck just taste too "gamey" for me. I know I'm not alone in this sentiment!

The other thing about cooking a turkey is that it's hard to predict when it will be done. I've roasted according to directions and sometimes it's way off, and then I'm scrambling to keep side dishes warm while waiting for the main dish to arrive at the proper level of doneness. It's maddening! There's none of that frustration with this lovely roasted pork tenderloin recipe.

Why You'll Love This Recipe

• It's so easy -- it goes from prep to table in just one hour.
• The roast looks gorgeous on your table -- like you fussed all day.
• You can make a simple white wine apple sauce from the pan drippings.
• Leftovers can be reheated quickly.

Ingredients For Roasted Pork Tenderloin

• 1 pork tenderloin (you can cook more of them together; they are often sold in packages of two.)
• 2 Granny Smith apples
• 1 bunch of fresh sage
• 4 cloves of sliced garlic
• 4 slices of bacon
• 1 cup of white cooking wine or other dry white wine
• 1 teaspoon salt, ½ teaspoon pepper (optional)
• 3 tablespoons butter (optional)

Preparation Steps

1. Preheat oven to 350 degrees Fahrenheit.
2. Peel & core the apples , then thinly slice them and lay them over the bottom of a roasting pan sprayed with non-stick cooking spray. (It is not necessary to peel the apples if you won't be making a sauce from the pan drippings.)
3. Generously place sage leaves over the top of the apples.
4. Distribute ½ of the garlic slices throughout the apples and sage leaves.
5. Set the pork tenderloin on top of the apples, garlic and sage leaves. Tuck remaining garlic throughout the folds of the pork tenderloin and add the remaining sage leaves on top.
6. Set 2 slices of bacon lengthwise over the top of the tenderloin roast. Cut the other two slices of bacon in half, then weave them in with the lengthwise bacon slices.
7. Pour the wine over the apples, around the meat. Place pan in the oven and roast until internal temperature reaches 145 degrees, 30-45 minutes (start checking with a meat thermometer at 30 minutes.)
8. Remove the roast from the oven, set it on a cutting board and cover it with foil. Let it rest for 10 minutes before slicing and serving.

It's important not to skip the 10 minute resting of the roast. The temperature will continue to rise, and the meat will be juicier when you cut into it.

How to Make a Sauce From the Pan Drippings

You can make a lovely sweet & savory white wine apple sauce from the pan drippings to serve on the side while the tenderloin is resting. Simply follow these steps:

• Put the drippings with the apples and garlic into a saucepan, removing the sage leaves.
• Add 3 tablespoons of butter.
• Cook over a low heat while mashing the apples into a sauce (leaving small bits of apples is okay.)
• Heat through to the consistency of a thick sauce. If it's too thick, add a little water.
• Serve on the side with the pork tenderloin.

This recipe is sure to become one of your main dish favorites to serve at the holidays, and year-round!

Tips for the Perfect Roasted Tenderloin

• Use a meat thermometer inserted in the thickest part of the roast to check the temperature, and remove from the oven promptly when it reaches 145 degrees. The temperature will continue to rise while it rests, and overcooking will cause the meat to be dry. Pork is safe to eat at 145 degrees Fahrenheit or higher.
• Don't skip the 10 minute resting step. While it's tempting to serve it right away, it needs this time to arrive at its final temperature and release its juices for the best flavor.
• Use an immersion blender to mash the apples for the white wine apple sauce if mashing with a spoon is difficult for you.

FAQ

Looking for the perfect retro side dishes to serve with this classic roasted pork tenderloin? Try our Bourbon Cranberry Sauce, Sweet Potato Casserole, Southern Cornbread Dressing, and Broccoli and Velveeta Casserole.

Have a comment or a vintage recipe you'd like to share? We'd love to hear from you! Please rate, comment, or send me an email at [email protected]!

Easy Roasted Pork Tenderloin Holiday Dinner Recipe

This elegant roasted pork tenderloin recipe can be on the table in one hour, making it an easy yet impressive entrée for either weeknight or holiday dining.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Course Dinner

Cuisine American

Servings 8

Calories 231 kcal

Ingredients

  

1x2x3x

For the Pork Tenderloin

• 2 Granny Smith apples peeled, cored, and thinly sliced
• 4 cloves garlic thinly sliced
• 1 bunch sage
• 1 4 lb pork tenderloin (might be sold as 2 tenderloins)
• 1 cup white cooking wine

For the White Wine Apple Sauce

• 3 tablespoon butter
• pan drippings sage leaves removed

Instructions

 

To make the Pork Tenderloin Roast:

• Preheat oven to 350 degrees F. Spray the bottom of a roasting pan with non-stick cooking spray.
• Put the sliced apples, half of the garlic, and ¾ of the sage leaves in the bottom of a roasting pan.
• Set the pork tenderloin on top of the apples, garlic and sage leaves. Tuck remaining garlic throughout the folds of the pork tenderloin and add the remaining sage leaves on top.
• Set 2 slices of bacon lengthwise over the top of the tenderloin roast. Cut the other two slices of bacon in half, then weave them in with the lengthwise bacon slices.
• Pour the white wine in the bottom of the pan, surrounding the roast. Place in the oven and bake for 30-45 minutes, until internal temperature in the thickest part of the roast reaches 145 degrees.
• Remove from oven; cover with foil and let it rest for 10 minutes before slicing and serving.

To Make the White Wine Apple Sauce

• While the tenderloin is resting, pour the pan drippings into a saucepan. Add butter, and cook over low heat while mashing the apples into a sauce with the back of a spoon or fork.
• Heat through to the consistency of a thick sauce. If it's too thick, add a splash of water. Serve on the side.

Nutrition

Serving: 6ozCalories: 231kcalCarbohydrates: 12gProtein: 2gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 1mgSodium: 15mgPotassium: 266mgFiber: 1gSugar: 2gVitamin A: 1IUVitamin C: 4mgCalcium: 110mgIron: 2mg

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Boneless apple cider pork chops is a comforting meal for a chilly autumn night. The savory taste of seared pork chops combined with tangy cider and sweet caramelized apples make this dinner a fall favorite!

This is one of those easy pork chop recipes that looks and tastes like you went to a lot of trouble, when you didn't. The seasoned pork chops cook up in minutes in a skillet, followed by a few minutes more for the apple cider reduction sauce.

This dish has its roots in 17th century Denmark, but it was also a very popular mid century meal in the U.S. And who from this era can forget Peter Brady famously impersonating Humphrey Bogart as he walked around repeating "pork chops and applesauce" in a memorable 1971 episode of The Brady Bunch?

Ingredients for Boneless Apple Cider Pork Chops

Here's what you'll need to make these fall inspired pork chops:

• Pork chops
• Smoked paprika
• Kosher salt
• Black pepper
• Olive oil
• Apple
• Yellow onion
• Garlic
• Dried rosemary
• Dried thyme
• Apple cider

Pork Chops Cooking Tips

Many people complain about eating dry, tough pork chops when they were growing up. That's because the food industry had everyone scared half to death after cases of trichinosis, a food borne illness caused by eating undercooked pork, were occurring by the hundreds throughout the U.S. The solution was to overcook pork, which made many baby boomers dislike it.

Thanks to changes in hog feeding practices and public awareness, the U.S. now averages only about 16 cases per year. We now know that it is safe to eat pork cooked to 145 degrees. At that temperature, it won't be dry and tough.

I recommend searing pork over a medium-high heat to get it to sizzle without burning. It should just be lightly caramelized on each side. This can take 2-4 minutes depending on how high your heat is, so watch carefully. At this point, pork chops should not be fully cooked. Remove from heat.

Once your apples and onions have been cooked and softened in the skillet, add the apple cider. When it comes to a simmer, add the pork chops back to the pan, and using the meat thermometer to check, cook just until the thickest park of the pork chop reaches 145 degrees.

What Kind of Apples Go With Pork?

Sweet apple varieties pair well with the saltiness of pork. My favorites for this dish are Braeburn, Gala, Fuji and Honeycrisp. They are sweet, yet keep their shape without breaking down too much from cooking.

We hope you enjoy this family friendly pork recipe. It makes a great weeknight dinner full of fall flavors!

Have a comment or a vintage recipe you'd like to share? We'd love to hear from you! Please rate, comment, or send me an email at [email protected]!

Boneless Apple Cider Pork Chops

Boneless apple cider pork chops combine the savory taste of seared seasoned pork chops with tangy fall cider and sweet caramelized apples. A perfect family friendly autumn meal!

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Course Dinner

Cuisine American

Servings 4

Calories 337 kcal

Ingredients

  

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• 4 pork chops Boneless, ½ inch thick
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 apple cored and thinly sliced
• 1 small yellow onion cut in half and thinly sliced
• 2 cloves minced garlic
• ¾ teaspoon dried rosemary
• ¾ teaspoon dried thyme
• 1 cup apple cider

Instructions

 

• Mix paprika, salt and pepper in a small bowl, then season pork chops on both sides.
• Heat olive oil over medium high heat in a large skillet. Add pork chops and sear for 2-4 minutes on each side, until golden brown. Remove, transfer to a plate and cover.
• Add the apple,onion, and garlic to the skillet and cook until onion is caramelized and apples are softened, 6-8 minutes. Add rosemary, thyme and apple cider. Bring mixture to a simmer, then return pork chops to the pan and cook until apple cider is reduced by half and the pork chops register 145 degrees on a meat thermometer, approximately another 6-8 minutes. Do not overcook.
• Remove pork chops to a clean platter and top with apples and onions for serving. Garnish with parsley or fresh rosemary if desired.

Notes

Use a sweet apple such as Braeburn, Fuji, Gala or Honeycrisp to complement the salty pork.

Heat the olive oil in the skillet for a couple of minutes before adding the pork chops for searing. This will bring it to the correct temperature to turn it golden brown and seal in the juices.

 

Nutrition

Calories: 337kcalCarbohydrates: 17gProtein: 30gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 90mgSodium: 651mgPotassium: 674mgFiber: 2gSugar: 12gVitamin A: 288IUVitamin C: 5mgCalcium: 33mgIron: 1mg

Keyword Pork, 1970's Dinner, Apples, Fall, Autumn, Company, Entertaining

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