It’s officially fall, and that’s something to get excited about. In Savannah, Georgia, the average temperature this time of year is around 85 degrees, which may sound warm to most, but we welcome anything below the high 90’s! When it comes to food, there are so many ingredients I love to cook with in the autumn months. Among pumpkins and gourds, apple season is also in, and while I love to bake with apples, they’re not just for sweet stuff! For a savory side dish, slice them up with onions and saute in butter. Seasoned with cinnamon and a pinch of salt, they make an excellent side dish to go along with pan-seared pork chops. Serve this delicious fall dinner dish over rice.
To build the most flavor, cook the apples and onions in the same pan as your pork chops, de-glazing the pan with a little bit of chicken broth. To deglaze, just add a splash of chicken broth to the hot pan, after your pork chops have been removed, and scrape up all those delicious bits. What are your favorite fall dishes? Make this dish at home and share it with me on social media with the hashtag #SomeKindaGood. I’ll feature my favorites…Happy fall, y’all!
Cinnamon Apples and Onions
- 1 Tablespoon of Olive Oil
- 3 Medium Granny Smith Apples, cored and sliced
- 1 Medium Vidalia or sweet onion, thinly sliced
- 3 Tablespoons butter
- 1 Tablespoon Cinnamon
Heat a cast iron skillet with olive oil to medium high. Saute apples and onions for five minutes, tossing with the cinnamon and butter until the butter is melted and everything is evenly coated.
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Georgia native Rebekah Faulk Lingenfelser is a freelance writer, entertainer and food enthusiast who writes and speaks about her love of good food and the Coastal South. A Food Network Star finalist, Rebekah is the longtime Statesboro Herald food columnist and host of SKG-TV on YouTube. She graduated from Georgia Southern University, and also attended Savannah Technical College’s Culinary Institute of Savannah. To learn more, connect with Some Kinda Good on social media, or visit RebekahLingenfelser.com.