Thick cut boneless centercut porkchops, coarse polenta, fried apples. A nice Sunday breakfast.
The porkchops were dredged in a mixture of cornmeal, flour, salt and chile to give them a good crust when pan-fried.
The apples were slice cored but not peeled, then fried in butter, in the same skillet in which the pork chops had been cooked (on "hold" in a low temp oven). The apples were sweetened with a little sugar and spiced with a sprinkle of cinnamon.