WEEK #41 OCTOBER 11th – 17th


Dear Customers,

Our ad plans follow the weeks of the year since it makes it easier to compare the same week a year ago to this week, vis-à-vis sales, promotions, etc. I was more than a little surprised that this week was already Week #41, rendering 2021 nearly 80% complete!

The next two months are what’s known in the grocery industry as “the holidays!”  Halloween notwithstanding, we celebrate Thanksgiving, Christmas, and New Year’s during these last eleven weeks or so.  It gives me pause mostly because I hadn’t even begun considering decorating, cooking, shopping and all the myriad number of things the seasons entail.

However, its still only mid-October and the month deserves some consideration of its own.  Last week I mentioned that October is National Apple Month in the United States but its also celebrated as National Pork Month!  Why October? You might ask.  Simply because it’s the time of year when hogs were traditionally sent to market.

Ironically, pork and apples go great together!  I discovered this when, as a young boy, I would dip my cut-up pork chops into my applesauce to counteract the over-cooked (my brother called them “welded”), pork chops we’d have for supper!  In those days, everyone was scared to death of trichinosis which was a disease caused by eating infected meat that was improperly cooked.  Pork was a chief culprit along with any wild game. The incidence of the disease has abated substantially recently to the point where there are only about 15 cases per year reported. Not the epidemic it once was!  But it was also common to err on the side of caution and cook the squeal right out of the pig rendering the meat dry and tasteless.  Hence, the need for applesauce!

So, in keeping with the theme of this column I searched my archives for a recipe incorporating both apples AND pork!  This one is simple, only takes one skillet and a small bowl, and is absolutely delicious with the all the flavors complimentary!




2 tablespoons butter, divided ½ teaspoon ground nutmeg
4 boneless pork loin chops ¼ teaspoon salt
3 tablespoons brown sugar 4 medium tart apples, sliced thin
1 teaspoon ground cinnamon 2 tablespoons chopped pecans




In a large skillet, heat 1 tablespoon butter over medium heat. Add pork chops; cook 4-5 minutes on each side or until a thermometer reads 145°. Meanwhile, in a small bowl, mix brown sugar, cinnamon, nutmeg and salt.


Remove chops; keep warm. Add apples, pecans, brown sugar mixture and remaining butter to pan; cook and stir until apples are tender. Serve with chops