Apple And Onion Stuffed Pork Chops With Orange Pineapple Gravy Food

PORK CHOP WITH CIDER GRAVY, SAUTEED APPLES, AND ONIONS

Steps:

• Season the chop with salt and pepper. Heat 1/2 tablespoon of the EVOO in a medium skillet over medium-high heat. Cook the chop until golden, 3 to 4 minutes per side, tenting loosely with foil once you turn the chop. Remove the cooked chop to a plate and cover to keep warm. Add the remaining EVOO and the onions and apples. Season with salt, pepper, and the thyme and cook until just tender, 5 to 6 minutes, stirring occasionally. Douse with juice of the 1/2 lemon and remove to the plate with the chop.
• Add 1 tablespoon of the butter to the skillet and when it melts, whisk in the flour. Cook for 1 minute, stirring, then whisk in the cider and stock. Season the gravy with salt and pepper. Cook over medium-low heat for 3 to 4 minutes to thicken.
• Serve the chop covered with apples and onions, the gravy poured down over the top, and the muffin alongside.

APPLE AND ONION-STUFFED PORK CHOPS WITH ORANGE-PINEAPPLE GRAVY

Steps:

• Preheat the oven to 350 degrees F.
• Gently cut pockets into chops by slicing horizontally in the side. On a plate, place salt and pepper. Dredge chops in seasoning. In a medium skillet over medium heat, saute the bacon, chopped onions, thyme, and sage until the bacon is almost crispy and the onions are beginning to caramelize around the edges, about 10 minutes. Pour mixture into a bowl. Add apples, butter, 2 tablespoons of pineapple-orange juice and cinnamon. Season with salt and pepper. Stuff each chop with apple mixture and hold together with skewers. In same skillet over medium-high heat, add enough oil to coat the pan and sear both sides of the chops until golden brown, about 4 minutes per side. Add 1 cup pineapple-orange juice and remaining onion wedges around the chops. Season with salt and pepper and bake until cooked through, about 20 to 25 minutes, depending on the thickness of the chops, basting 2 to 3 times. Remove pork chops from pan and let rest 10 minutes. Add remaining pineapple-orange juice and scrape up the brown bits that cling to the bottom of the pan. Bring the liquid to a simmer and cook until reduced by half, about 5 minutes. Add lemon zest and parsley. Pour sauce over pork chops.

KNOCKS AND CHOPS: KNOCKWURST WITH SPICED SAUERKRAUT AND SMOKED PORK CHOPS WITH BACON, APPLE AND ONION

Steps:

• Pierce the casings of knockwurst and arrange in medium skillet. Add 1 inch of water, bring to a simmer and warm wursts through. Remove from the pan. Drain the skillet and add butter. Melt butter over medium heat. Cut each knockwurst into 1/3 and add back to the pan to crisp casings. Add sauerkraut to the pan, sprinkle in caraway, add bay leaf and peppercorns. Pour the beer into the skillet. When the beer comes to a bubble reduce heat to simmer.
• Heat a second skillet over medium high. Add oil, 1 turn of the pan and add chopped bacon. When the bacon renders its fat, add onions and saute 3 to 5 minutes, then add sliced apples and saute mixture another 2 or 3 minutes. Add smoked chops to the pan and caramelize meat on both sides, 2 or 3 minutes. Remove chops to a plate and loosely cover with foil. Pour the beer into the pan and reduce heat to a simmer.
• When you are ready to serve, cut several slices of pumpernickel in half down the middle. Place a bowl of spicy mustard alongside the pumpernickel bread for passing at the table.
• Place 2 or 3 chunks of the knockwurst on each dinner plate on a bed of spiced sauerkraut. Serve 3 pieces of smoked pork chops topped with bacon, apples and onions. Place deli style large dill or half sour pickles, German cheeses and pretzels out for an evening of uber snacking!

PORK CHOPS IN ORANGE-PINEAPPLE SAUCE

Steps:

• Sprinkle pork chops with salt and paprika.
• Melt margarine in skillet, on medium heat; brown pork chops in margarine.
• Remove from skillet.
• Stir flour, 1/2 tsp salt, pepper, ginger, and sugar into margarine mixture in skillet; mix until smooth.
• Add orange juice, water, and pineapple juice slowly; bring to boil, stirring constantly.
• Add hot sauce and pork chops; cover, simmer for 20 minutes.
• Add orange slices; cover.
• Simmer for 15 minutes longer.
• serve over rice.
• Spread pineapple chunks over pork chops and remaining sauce.

PINEAPPLE-ONION PORK CHOPS

Steps:

• In a large shallow bowl, combine the flour, salt and pepper. Add pork chops and toss to coat. In a skillet, brown the chops on both sides in butter. Transfer to a greased 13x9-in. baking dish. Add water to dish. Place onion over chops. Cover and bake at 350° for 20 minutes., Meanwhile, in a saucepan, combine the pineapple juice, brown sugar and mustard. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Pour over pork. Bake, uncovered, 5-10 minutes or until meat juices run clear.

APPLE STUFFED PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet saute onion in butter or margarine until tender. Remove from heat. Add the bread crumbs, apples, celery, parsley and salt. Mix all together. Cut a large pocket in the side of each pork chop; season inside and out with salt and pepper to taste. Spoon apple mixture loosely into pockets.
• In skillet, heat oil to medium high and brown chops on both sides. Place browned chops in an ungreased 9x13 inch baking dish. Cover with aluminum foil and bake in the preheated oven for 30 minutes. Remove cover and bake for 30 minutes longer or until juices run clear.