Prep Time: 35 Minutes

Serves: 2

Ingredients:

• 2 Pork Chops
• 2 Apples, roughly chopped
• ¼ cup Scallions, roughly chopped
• 1 bunch Asparagus
• 1 bunch Parsley
• 9 Tbsp. Olive Oil
• 1/4 White Onion, charred and thinly sliced
• 1 Shallot, minced
• ¼  tsp. White Wine Vinegar
• ½  tsp. Sugar
• 1 Tbsp. Red Wine Vinegar
• 1 Tbsp. Capers
• Salt and Pepper, to taste

Chop the apples and onion and sauté in a small sauce pot until onion is translucent and fragrant. Mix in white wine vinegar, sugar, 2 tablespoons olive oil, salt and pepper to taste and let simmer for 10-20 minutes or until apples have started to soften. 

In a medium bowl, mix the shallot and chopped parsley with the red wine vinegar. Set aside for 15 minutes, to macerate.  Add capers and scallion to the bowl. Slowly add 1 tablespoon of olive oil and salt and pepper, to taste. Set aside.

Remove pork chops from bag, rinse and salt and pepper to taste. Bring a skillet to medium heat (you can use the same one you used for the peaches), add 1 tablespoon olive oil and place the seasoned pork chops in the pan. Cook for about 4 minutes on one side; then flip and cook on other side for about 3 more minutes. Let rest while you cook the asparagus, about 5 minutes.

Heat a pan over a medium flame and add 2 tablespoons olive oil. Add asparagus and sauté until tender, about 2 to 3 minutes