Let’s face it. Sometimes, sexy is about the passion and the heat, but sometimes it’s about the intimate, slow and sensual moments that happen between two people in the quiet spaces. For those times, it’s nice to have a few meals in your basket of tricks that you can whip up quickly, but that bring the two of you closer together.

Ingredients

2 pork chops, cut 3/4 inch (2 cm) thick
1/3 cup long grain white rice
2 tablespoons chopped onion
1 cup chicken broth
1/2 cup chopped apple
1 tablespoon butter, melted
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon (or, if you have it, cake spice)
1/2 cup sliced apples

Directions

Trim the fat from the pork chops.

Cook the trimmings in a skillet until 2 tablespoons of fat accumulate; discard the trimmings.

I know, I know, pork fat isn’t super healthy. If you really don’t want to use it, then use olive oil.

I like using a CorningWare® pan, because it’s safe to use on the stove and it has a lid that fits. It’s deep enough that it can hold the entire recipe so I don’t have to use a different pan for different things; though I will say I like using my cast iron skillet for the first step.

Slowly brown the chops in hot fat; remove chops.

In same skillet, cook the rice and onion until the rice is golden, stirring constantly.

Stir in the broth and bring to a boil.

Stir in the chopped apple.

My husband loves Granny Smith apples because they’re tart; I like Gala apples because they’re still tart but a little sweeter. I recommend using a tart apple because they hold their form during baking. Any apples you would use for an apple pie or tart are good here.

Turn the mixture into a 6.5 x 6.5 x 2 inch (16.5 x 16.5 x 5.08 cm) baking dish; arrange chops on top.

Bake, covered, in 350° F (177° C) oven for 30 minutes.

Meanwhile, combine the butter, sugar, and cinnamon or cake spice.

Brush the sliced apples with the mixture. Arrange around the chops.

I cheat here. Rather than just combining them in a bowl, I use a small cast iron skillet and melt the butter, then stir the spice into it. Once you’ve created a nice, well-blended butter and spice mixture, put the sliced apples into the skillet remove it from the heat. Stir the spiced butter over the apples, coating them completely. Then use a fork and arrange them over the pork, covering them in a thin layer. I then pour the remaining spiced butter over the pork and apples, drizzling all of it into the dish.

Bake, uncovered, about 20 minutes or until the applies and pork are tender.

Makes 2 servings.

The recipe can be doubled or quadrupled if you’re feeding more than two people. It is good for leftovers.

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