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Fried Apples and Onions

1/2 lb Bacon; sliced
2 lb Onions
2 lb Apples; tart, chopped
2 tb Sugar, brown


Salt pork may be substituted for the bacon.


Fry bacon slices in 12" skillet until brown and crisp. Set aside on a warm serving platter.


While meat is frying, peel onions, leaving stems to hold for slicing. To prevent your eyes from watering, hold a slice of bread in your teeth while you slice the onions as thin as possible. Discard stems.


Core apples and cut crosswise in circles about 1/4" thick. Apple skins help the slices hold their shape and add color to the dish, so don't peel unless skins are tough or scarred.


Drain all but 1 tb fat from skillet, then add onion slices. Cook over medium-high heat about 3 minutes. Cover with apple slices in an even layer. Sprinkle brown sugar over all, cover skillet, & cook until tender, a few minutes more. Stir only to prevent scorching. Remove to warm plate with bacon slices.



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