The best apples for sautéing are Granny Smith, but other crisp tart apples like Honeycrisp or Pink Lady also work really well.

This is a fresh approach to apple sauce with pork, or sprinkled with a little cinnamon and sugar, becomes dessert.

We love Sautéed Granny Smith Apple Slices with Prosciutto di Parma Wrapped Pork Tenderloin.

Sauteed Granny Smith Apple Slices

We generally peel the apple slices and sprinkle some slivered skins on the apples to garnish.

Make as many as you want, the Carb count is for 1 medium apple, usually a side dish for 2 people.

Course Dessert, Side Dish

Cuisine Australia, North American

Keyword Butter, Granny Smith Apples, Honeycrisp Apples, Pink Lady Apples

Cut the apple into quarters and core, then peel.
Slice each quarter into 3 equal pieces while the butter melts in a skillet large enough to cook the apples you are making in a single layer.
When the butter starts to foam, over medium heat add the apple slices.
Sauté the apple slices on each side for about 2 minutes, a total of 4 – 5 minutes.
When the apple slices are nicely warmed and lightly browned, remove from the skillet.
Either serve immediately, garnished with slivered skins or let rest at room temperature until ready to serve.

Sautéed Granny Smith Apple Slices