Wednesday, February 25, 2009

Pork with Apples and Pierogies: Memories of Home

We all have a favorite (or favorites in my case) comfort food. Its usually something that reminds us of being a kid and takes us back to our Mom's or Grandmom's kitchen. For me comfort foods tend to be creamy or cheesy and full of carbs. Pierogies are definitely on my list. They are big in Northeastern Ohio, where I grew up. There are alot of Eastern European roots in that area and pierogies can be found at tons of mom and pop restaurants.

I've yet to find them down here except for a variety sold in the frozen section at the grocery store.

I pulled out some boneless pork chops the other night and saw the pierogies in there and figured they 'd go well together. I started searching for a recipe online and came across one that included both pierogies and chops. There was also apple and onion so I knew it was going to be a winner.
I adjusted it a bit. The recipe called for bone in chops-I used boneless chops that I cut into strips and I added a bit of parsley for some color. I also used olive oil instead of butter. They were delicious and I really think I could have eaten the pieorgies alone without the pork. Simple delicious comfort food.

Pork Chops N Pierogies

8 frozen potato and onion pierogies
2 (3/4 inch) thick bone-in pork loin chops
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
4 tablespoons butter, divided
1 medium sweet onion, sliced and separated into rings
1 Golden Delicious apple, cut into 1/4 inch slices
1/4 cup sugar
1/4 cup cider vinegar

Cook pierogies according to package directions. ***I like to saute/stir fry my pierogies rather than boil them***

Meanwhile, sprinkle pork chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, cook chops in 2 tablespoons butter over medium heat until juices run clear; remove and keep warm.

In the same skillet, saute onion in remaining butter for 3 minutes. Add apple; saute until almost tender.

Stir in the sugar, vinegar, and remaining salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add pork chops and pierogies to skillet; stir to coat.


Alyssa said...

I have a recipe very similar to this one- it might be the same one. I love it. It is so good! Mmmmm I wish I had the stuff to make it now that I'm looking at it. Delish!

Anonymous said...

Darn it... My comment got deleted because I wasn't signed in. Ugh. Anyways, I just wanted to say it looks delicious! I've actually never heard of this dish. I'm like you I prefer to saute/stir fry rather than boil. BTW - you take REALLY good pictures of your food! The lighting in your house must be really good. The lighting in my kitchen is awful.

Amy said...

Ohhh that looks yummy, pierogies are my FAVORITE!!!!!! I boil them and then saute them in onions and butter. So tasty!!!!!

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