I've got apples

And, I need a recipe for fried apples. I am thinking this might well be a dish to serve with bbq'd spareribs. Also I am thinking KISS! so slice and core the apples, melt 2T of butter and sauté the apples in the butter. As the apples begin to soften, add a half cup of brown sugar and a squirt or two of lemon juice. My apples are not as tart as Granny Smiths's, therefore the lemon juice squirt. Thanks for your input.

Bob - unless they are Cortlands or a few other varieties, put the lemon juice right on the apples when slicing. It prevents browning (oxidation).

I love fried apples, but that seems like a lot of brown sugar to me. That's as much as I use in a crisp topping for a 9"x13" pan.

I agree with Cynthia, about 1/4 cup sugar is the most I'd use for this dish.

I agree with Cynthia, about 1/4 cup sugar is the most I'd use for this dish.

Robert, with both you and Cyn advising that I cut the brown sugar, I would be a fool to not take that advice. So I will do that, and still use a squirt of lemon juice? And the cinnamon etc stuff sounds ok?

The rest sounds fine to me, Bob. Tell us how it turns out.

The rest sounds fine to me, Bob. Tell us how it turns out.

That will happen tomorrow, but not with pork. Instead I will roast a game hen, AKA a tiny chicken.