Handle of margarine
3 firm apples, for example, braeburn or granny smith, quartered and thickly cut into wedges
2 tbsp maple syrup
Loosen up the margarine in a non-stick skillet set over a medium power. Irrefutably when the margarine quits frothing, add the apple wedges and season with truly salt and a pounding of weak pepper. Cook, blending, for something like 5 minutes until the apples are beginning to brown.
Add the maple syrup and cook for a further 2-3 minutes until remarkable and the sauce is startlingly sweet. Serve close by the pork.
To start, strip the apples and a short period of time later cut each apple into quarters. Cut each quarter into 4 pieces.
Then, at that point, relax the spread over medium-extreme focus. Right when the margarine has essentially separated, add the typical conditioned sugar, followed by the apples. Cook and toss the apples two or on various events until they are a great deal of caramelized on all sides.
Note: You can in this way add a spot of cinnamon, at whatever point required.