If you are not Shellie Specter, then feel free to enter the drawing for "The Lodge Cast Iron Cookbook: A Treasury of Timeless, Delicious Recipes.”"
The book is designed for dishes to be made in cast iron cookware, but the recipes would work in any skillet or Dutch oven. It’s a substantial book with beautiful photographs. Old-fashioned American fare such as gumbo, pork chops and baked beans.
To enter the drawing, send an e-mail to firstname.lastname@example.org. Include your NAME, MAILING ADDRESS, and TITLE OF THE BOOK you want. One winner will be announced next week.
For those of you who are just here for the food:
SEARED PORK CHOPS WITH CARAMELIZED APPLES AND ONIONS
3 tablespoons butter
1 Granny Smith apple, cored and cut into 1/2- ti 1-inch thick slices
1 sweet onion, cut into 1/2-inch-thick rings
3 to 5 fresh sage leaves, chopped
2 large (1-inch-thick) bone-in pork chops
Salt and freshly ground black pepper
1. Melt 2 tablespoons butter in a 12-inch cast iron skillet over medium heat. Add the apple slices, onion rings and sage; cook turning the mixture occasionally, until the apple and onion are caramelized. Remove the mixture from the pan and keep warm.
2. Increase the heat to medium-high. Add the remaining 1 tablespoon butter to the pan.
3. Season the pork chops with salt and pepper to taste. Add the pork chops to the pan and sear 6 to 8 minutes per side for medium doneness or 10 to 14 minutes per side for well done. For the best results, cover the pan for the last 10 minutes of cooking time to trap as much moisture as possible.
4. Serve the chops with the sauteed apples and onion.
– “The Lodge Cast Iron Cookbook”