Pork Chops with Apples and Pancetta and Fried Banana Split
Melt the butter in the same skillet. Add the apples; sprinkle with the sugar and cook until tender and deep golden brown, stirring frequently, about 5 minutes. Transfer apples and any juices from skillet to a small bowl.
Sprinkle the pork chops with 1 teaspoon salt and 3/4 teaspoon ground black pepper. Add the pork chops and 2 teaspoons oil into the same skillet and brown for 2 minutes each side. Transfer the chops to a plate and cover to keep warm.
Add the remaining teaspoon of oil, the onion, scotch, sugar, cream and thyme to the same skillet and bring to a simmer. Return the apples and pork chops back into the pan and simmer for 10 to 12 minutes until cooked through. Season the sauce with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Garnish with the reserved pancetta bits.
4 slightly underripe bananas, split lengthwise in half, then cut crosswise in half
1/4 cup light brown sugar
1/3 cup sliced almonds, toasted
For the bananas: Place the brown sugar in a pie dish or on a plate. Toss the bananas in the brown sugar until nicely coated. Melt the butter in a heavy large skillet over medium-high heat until the butter becomes golden brown. Add the bananas to the hot pan cut-side down. Turn the bananas over as soon as they are golden brown and the sugar forms a crunchy coat on the bananas, about 30 seconds per side (do not allow bananas to become soft and mushy). Divide the bananas between 2 shallow bowls or plates. Spoon the chocolate sauce over the bananas. Sprinkle with the toasted almonds, and serve immediately.