Neverending Pork Disasters

Today's dish started out easy enough: onions and apples. The recipe, from "Anyone Can Cook" (where else?), was for Pork with Apples and Onions. Pretty simple. But, as always, I realized I didn't read the recipe that closely. AFTER already cooking the apples, I noticed it said "cooking apples." What are cooking apples? Seriously?

The directions said to melt some butter, add onions and let them hang out for about 10 minutes. I did that. They turned brown pretty fast. Pretty soon, they were black. But being the stubborn person I am, I insisted on following the instructions. If they say 10 minutes, I'll do 10 minutes.

This was a fairly monumental mistake. Onions? What onions? All I see are black shreds of nasty. Already flustered by the Onion Disaster, I forgot to salt and pepper the pork. I just tossed it in the skillet with olive oil and watched the fat drip off. Seriously, that is the most disgusting part of cooking thus far.

So we ended up with overcooked, unseasoned pork on a bed of black onions and apples that Sean said absorbed too much apple cider vinegar for his taste. It was literally the first meal I couldn't finish. Sean tried to say it was still good; I tossed the last few bites. I have a strong aversion to meat that takes 40 years to chew, so this wasn't working for me. I think it's safe to say, I don't much care for this recipe.

I hope your cooking fares better this weekend! Tomorrow we're making very simple burgers from that pre-formed patty meat. Does anyone have any advice on seasoning the pre-formed patties?