Apple Cumin Pork Chops Food

CINNAMON-APPLE PORK CHOPS

Steps:

• In a large skillet, heat 1 tablespoon butter over medium heat. Add pork chops; cook 4-5 minutes on each side or until a thermometer reads 145°. Meanwhile, in a small bowl, mix brown sugar, cinnamon, nutmeg and salt., Remove chops; keep warm. Add apples, pecans, brown sugar mixture and remaining butter to pan; cook and stir until apples are tender. Serve with chops.

SWEET AND TANGY APPLE PORK CHOPS

Steps:

• Mix brown sugar, honey mustard, mustard powder, cumin, cayenne pepper, and garlic powder together in a small bowl; rub onto pork chops and let sit on a plate for flavors to dissolve into pork chops, about 10 minutes.
• Melt butter in a large skillet over medium heat; add apple cider. Arrange coated pork chops in the skillet; cook until pork chops are browned, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

CUMIN-BAKED PORK CHOPS

Steps:

• Preheat the oven to 450 degrees. Sprinkle the pork chops on both sides with salt, then brush each side with mustard. Rub the cumin and pepper into the mustard.
• Heat the oil in a large cast-iron skillet over high heat. Add the pork chops and brown for 2 minutes on each side. Put the skillet in the oven and bake until the chops are just cooked through, about 12 minutes. Divide among 4 plates and serve.

PORK CHOPS WITH SAUERKRAUT AND APPLE

Steps:

• Salt and pepper the chops and brown them in hot oil or butter, about 3 minutes per side. Set aside.
• Add the apple and onions to the same skillet and cook for about 5 minutes, until the onion starts to look golden.
• Add the wine and stir, scraping up all the browned bits, and cook for an additional 3 minutes.
• Stir in the sauerkraut, and place the chops on top, including any juices that have collected. Cover the skillet, lower the heat and cook until the chops are done, about 7 minutes, depending on thickness. Do not overcook.
• Note1: I've also made this successfully with chardonnay, but riesling is the best.
• Note2: Sauerkraut packed in plastic bags and sold in the refrigerator case tastes much better than the canned.

GRILLED MONSTER PORK CHOPS WITH TOMATILLO AND GREEN APPLE SAUCE

Steps:

• Marinate chops:
• Stir together coriander, cumin, salt, and pepper in a small bowl, then add oil and stir until combined well. Rub spice mixture all over chops. Let chops marinate while making sauce and preparing grill.
• Make sauce:
• Simmer tomatillos and 3 cups water in a 2 1/2- to 3-quart saucepan, uncovered, stirring occasionally, until tomatillos are just soft, 8 to 10 minutes. Drain and cool 15 minutes.
• While tomatillos are cooling, core apples and cut into 1/4-inch dice. Purée tomatillos with remaining sauce ingredients except apples in a food processor. Transfer to a bowl and stir in apples.
• To cook pork using a charcoal grill:
• Open vents on bottom of grill. Light charcoal (80 to 100 briquettes) in chimney starter. Leaving about one quarter of grill free of charcoal, bank lit charcoal across rest of grill so that coals are about three times higher on opposite side.
• Charcoal fire is medium-hot when you can hold your hand 5 inches above rack over area where coals are piled highest for 3 to 4 seconds. Sear pork on lightly oiled grill rack directly over hottest part of coals, uncovered, turning over once and, if necessary, moving around grill to avoid flare-ups, until well browned, 10 to 12 minutes total. Move pork to coolest part of grill, then cover with inverted roasting pan and grill, turning pork over once, until thermometer inserted diagonally into center of each chop (avoid bone) registers 150°F, 10 to 12 minutes total. Transfer pork to a cutting board and let stand, loosely covered with foil, 15 minutes (temperature will rise to 155°F).
• To cook pork using a gas grill:
• Preheat all burners on high, covered, 10 minutes. Sear pork on lightly oiled grill rack, covered with lid, turning over once, until well browned, 10 to 12 minutes total. Turn off 1 burner (middle burner if there are 3) and put pork above shut off burner. Reduce heat on remaining burner(s) to moderate and grill pork, covered with lid, until thermometer inserted diagonally into center (avoid bone) registers 150°F, 12 to 16 minutes. Transfer pork to a cutting board and let stand, loosely covered with foil, 15 minutes (temperature will rise to 155°F).
• Serve pork:
• Cut pork away from bone, then thinly slice and serve with sauce.

PORK CHOPS WITH GRANNY SMITH APPLES

Steps:

• Mix together the flour, cumin, salt and pepper on a large plate. Lightly coat each chop with the flour mixture, set aside.
• Heat the oil and butter in a large skillet over medium-high heat.
• Sprinkle the apple halves with a dash of salt and pepper. Cook the apples cut-side down about 5 minutes or until golden brown. Remove from pan, cover and set aside.
• Place the chops in the skillet, sprinkle with parsley, and cook until golden brown and crispy, 4-5 minutes per side.
• While the pork is cooking, whisk the broth and vinegar together.
• Remove pork when done and set aside.
• Pour the broth into the skillet, stirring and scraping up brown bits. Bring to a boil and cook until slightly thickened.
• Divide the pork among 4 plates and pour some sauce over each chop. Serve with an apple half and a dab of mustard on each plate.