In this easy-but-impressive recipe, the combination of apple and green chile takes center stage as a textural topping for meaty pork chops.
You'll make the topping in the porky fond left behind, applying sweet-and-tangy agrodolce flavors to canned diced green chiles and large pieces of apples.
Any variety of apple is good in this recipe, but my favorite was red-skinned Honeycrisp, which provides sweetness, good crunch, and a nice pop of color.
Using thick-cut, bone-in chops serves two people each, allowing you to cook enough for four in one pan without working in batches.
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