In this easy-but-impressive recipe, the pair takes center stage as a textural topping for meaty pork chops, utilizing sweet-and-tangy agrodolce flavors with green chiles.
You'll make the topping in the porky fond left behind. Using thick-cut, bone-in chops serves two people, allowing you to cook enough for four.
I like the Honeycrisp apple variety, which provides sweetness, good crunch, and a nice pop of color in the otherwise muted topping.
The combination of apple and green chile has haunted me (in a good way!). It's a unique and versatile pairing that enhances the dish.
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