Sauteed Apples in Cider Vinegar and Honey

A perfect addition to our Braised Pork Loin with Katz Apple Cider Vinegar and Leek recipe, or serve with roasted turkey or duck.
Enough for 4-6 servings with our Braised Pork Loin

  • 2 firm and crisp cooking apples, peeled, cored and cut into 1/2” slices
  • 1 tbls. Branches Honey
  • 1 tbls. Katz Gravenstein Apple Cider Vinegar
  • 1 tbls Katz Chef’s Pick EVO
In a 10” sauté pan, warm oil over medium heat until hot but not smoking. Add apples and stir for 3-5 minutes until lightly colored.

Stir together vinegar and honey and add to pan. Lower heat and continuously stir until the mixture coats the apples and they are light caramel colored. The apples should still retain some firmness.

Note: you can add a pinch of salt and pepper at the end if the apples are to be served separately.