Club House Cran Apple And Sage Pork Chops Food

PORK CHOPS WITH CRAN-APPLE SAUCE, PARSLEY POTATOES AND SUGAR SNAP PEAS

Steps:

• Preheat a nonstick skillet over medium high heat. Drizzle chops with extra virgin olive oil, just enough to lightly coat the meat on both sides. Place the chops in a hot pan and cook 6 to 7 minutes on each side under a loose tin foil tent. The tent will reflect heat back into pan while allowing steam to escape.
• Once the chops are turned, season with seasoning blend or coarse salt and pepper, to your taste. After the chops are cooked through, remove from heat and let stand 5 minutes for juices to redistribute before serving.
• In a medium saucepan, working over medium to medium high heat, combine apples, sweetened dried cranberries, and cran-apple juice concentrate. Cook apples into a chunky sauce, about 10 minutes. Remove cran-apple sauce from heat and let it settle.
• Simmer potatoes in just enough water to cover them for 10 minutes or until fork tender. Drain and return potatoes to hot pot to dry them out. Toss potatoes with butter, parsley, and a little salt.
• Steam snap peas in 1 cup boiling water and 1 teaspoon sugar combined. Cook covered for 3 to 5 minutes and drain with slotted spoon when serving.
• Serve chops with cran-apple sauce and sides of potatoes and snap peas.

Steps:

• Peel and cut apples into quarters, then slice out the core. Cut into thick wedges.
• Pat pork dry with paper towels and season pork chops with salt.
• Melt butter with garlic in a large non-stick frying pan over medium-high heat. When bubbly, add apple wedges. Turn occasionally, until golden on both side, 2-3 minutes, then remove to a small plate.
• Add pork to pan and cook until browned, about 3 minutes per side.
• In a small bowl, stir apple juice and Dijon mustard and seasonings.
• Once pork is browned, pour in juice mixture and add apples. Reduce heat, cover and simmer, turning pork occasionally, until cooked through for 5-7 minutes (or until meat thermometer reaches internal temperature of 155 degrees F or 68 degrees C)
• Remove pork and apples from pan.
• Boil sauce, stirring often, until as thick as you desire, 3 to 5 minutes. Return pork chops and apples to pan, then remove from heat.
• Spoon sauce and over pork chops with apples and serve.

CRANBERRY-APPLE PORK CHOPS

Steps:

• Mix cinnamon, nutmeg and pie spice; rub over chops. Place pork in a large resealable plastic bag; add 1/2 cup each apple and cranberry juices. Seal bag and turn to coat; refrigerate 8 hours or overnight., Drain chops, discarding marinade. In a large nonstick skillet coated with cooking spray, heat oil over medium heat; brown chops on both sides., Add apple, cranberries, salt and remaining juices; bring to a boil. Reduce heat; simmer, covered, 7-10 minutes or until a thermometer inserted in pork reads 145° and apple is tender, turning once. Let stand 5 minutes before serving.

APPLE SAGE STUFFED PORK CHOPS

Steps:

• Cut a pocket into each pork chop and trim fat.
• Saute onion & celery until soft in 2 T. butter.
• Add bread cubes, apple, sage & coriander.
• Mix well & moisten with 2 T. broth.
• Stuff the chops with the dressing.
• Hold together with toothpicks if you wish.
• Mix together flour, salt& pepper.
• Dredge the chops in mixture.
• Heat oil & 1 t. butter.
• Sear the chops & put into a sprayed baking dish.
• Pour remaining broth over chops, cover & bake at 350 degrees for 1 hour.