PORK CHOPS WITH BAKED APPLES
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F. Toss the parsnips, turnip and onion with the olive oil, rosemary, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Arrange the apples on top, cut-side up; brush with 2 tablespoons apricot preserves and season with pepper. Roast until the vegetables and apples soften, 20 minutes. Switch the oven to broil; broil until the vegetables are golden brown, 5 minutes.
- Meanwhile, mix the remaining 2 tablespoons preserves, 1/2 cup water, the Worcestershire sauce and sage in a large bowl; season with pepper. Pierce the pork all over with a fork; add to the bowl. Marinate 10 minutes.
- Remove the pork chops from the marinade (reserve the marinade); arrange on a wire rack set on a baking sheet and season with salt and pepper. Broil until cooked through, 4 to 5 minutes.
- Transfer the marinade to a saucepan and boil over medium-high heat until thickened, 3 minutes. Whisk in the butter. Drizzle over the pork; serve with the vegetables and apples.
Nutrition Facts : Calories 460 calorie, Fat 17 grams, SaturatedFat 5 grams, Cholesterol 125 milligrams, Sodium 280 milligrams, Carbohydrate 39 grams, Fiber 6 grams, Protein 39 grams
ROAST PORK LOIN WITH APPLES
Feed a crowd with Food Network Kitchen's Roast Pork Loin with Apples recipe. The flavor comes from apple cider, apple cider vinegar and fresh apples.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- In a large ovenproof skillet heat the vegetable oil over high heat. Season the pork loin all over generously with salt and pepper. Sear the meat until golden brown on all sides, about 2 to 3 minutes per side. Transfer the meat to a plate and set it aside.
- Add the onion, carrot, celery, garlic, herb sprigs, and 2 tablespoons of the butter to the skillet. Stir until the vegetables are browned, about 8 minutes. Stir in the sliced apples, then push the mixture to the sides and set the pork loin in the middle of the skillet along with any collected juices on the plate. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers 140 to 150 degrees F, about 30 to 35 minutes. (See Cook's Note.)
- Transfer the pork a cutting board and cover it loosely with foil while you make the sauce. Arrange the apples and vegetables on a serving platter and set aside. Remove and discard the herb sprigs. Return the skillet to a high heat and add the vinegar scraping the bottom with a wooden spoon to loosen up any browned bits. Reduce by half then add the cider and reduce by about half again. Pull the skillet from the heat and whisk in the mustard, and the remaining 2 tablespoons of cold butter. Adjust the seasoning with salt and pepper, to taste.
- Remove the strings from the roast and slice into 1/2-inch thick pieces and arrange over the apple mixture. Drizzle some sauce over meat and serve the rest on the side.
- Cook's Note: Pork cooked this way will be slightly pink. If desired, cook the pork to 160 degrees F, but be aware that this lean cut will not be as moist at the higher temperature.
- Copyright 2005 Television Food Network, G.P. All rights reserved.
PORK CHOP PACKS
Here's an easy dinner my Grandmother used to make. Pork chops are cooked with sweet potatoes, onions and apple in a little foil packet. Very simple and easy to make for one or for the whole crew. Serve with rice.
Provided by Lara Robinson
Categories Meat and Poultry Recipes Pork
Time 1h
Yield 2
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Lay out a piece of aluminum foil large enough to hold the ingredients. Place the pork chops, on the foil, then place the sweet potato, onion and apple over the chops. Fold up and seal each package.
- Bake at 350 degrees F (175 degrees C) for 45 minutes, or until the potato is soft when pricked with a fork. (Note: Do not open packages while baking as this will allow the steam to escape and will dry out the pork chops. Also, be careful when opening as the steam can burn.)
Nutrition Facts : Calories 567.8 calories, Carbohydrate 111.2 g, Cholesterol 33.7 mg, Fat 6.6 g, Fiber 15.9 g, Protein 18.3 g, SaturatedFat 2.4 g, Sodium 272.2 mg, Sugar 33.5 g
FOIL BAG-BAKED PORK WITH APPLES
Make and share this Foil Bag-Baked Pork With Apples recipe from Food.com.
Provided by hard62
Categories Pork
Time 35m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 180°C.
- To make the foil bag, fold the foil in half width-wise with the non-shiny side on the outside. Fold the edges over approximately 1/2 cm, then again another 1/2 cm on each side, creating crisp double-folded edges on both sides. You should now have a 2-ply envelope. Lightly spray the inside of the foil bag with non-stick cooking spray.
- Spray a small pan with non-stick cooking spray or oil spray. Heat the pan and cook the pork chop for 1-2 minutes on either side until lightly golden.
- Place half the apple slices into the foil bag in a layer.
- Remove the pork chop from the pan and spread whole grain mustard onto one side, sprinkle with brown sugar and place mustardy side down on top of the apples. Spread the exposed side of the chop with mustard and sprinkle with brown sugar then season with salt and pepper. Lay the remaining apple slices over the top of the meat and carefully pour in the stock.
- Seal the foil bag folding the edge over twice. Place on a baking tray and bake for 30 minutes, turning the bag over once half way through the cooking time.
- Turn the contents onto a warm plate and serve with steamed baby potatoes and a green vegetable, or rice left over from a previous meal and the bake bag veges.
HERBED PORK AND APPLES
Whenever I make this roast for company they always ask for the recipe. I have also made this with a pork tenderloin and it comes out great!
Provided by PMCHAPMAN
Categories Meat and Poultry Recipes Pork
Time 10h50m
Yield 14
Number Of Ingredients 11
Steps:
- In a small bowl, combine the sage, thyme, rosemary, marjoram, salt and pepper. Rub over roast. Cover, and refrigerate roast for 6 to 8 hours, or overnight.
- Preheat oven to 325 degrees F (165 degrees C).
- Place roast in a shallow roasting pan, and bake in the preheated oven for 1 to 1 1/2 hours. Drain fat.
- In a medium bowl, mix apples and onion with brown sugar. Spoon around roast, and continue to cook for 1 hour more, or until the internal temperature of the roast is 145 degrees F (63 degrees C). Transfer the roast, apples and onion to a serving platter, and keep warm.
- To make the gravy, skim excess fat from meat juices. Pour drippings into a medium heavy skillet. Stir in apple juice and syrup. Cook and stir over medium-high heat until liquid has been reduced by half, about 1 cup. Slice the roast, and serve with gravy.
Nutrition Facts : Calories 357.8 calories, Carbohydrate 21.3 g, Cholesterol 79.1 mg, Fat 21.1 g, Fiber 1.2 g, Protein 20.4 g, SaturatedFat 7.8 g, Sodium 29.1 mg, Sugar 18.1 g
ROAST PORK WITH GARLIC AND APPLES
Make and share this Roast Pork with Garlic and Apples recipe from Food.com.
Provided by Barb G.
Categories Pork
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- For brine, Microwave 2 cups water in a microwaveproof bowl on HIGH 3 minutes, until steaming, Stir in apple, kosher salt, suger, garlic, peppercorns and sage until sugar has almost dissloved.
- Add 2 cups cold water.
- Cool to room temperture.
- Pour brine into large, heavey-duty, resealable storage bag, Add PORK.
- Push out excess air from bag and seal.
- Marinate pork in refrigerator 24 hours, turning the bag several times.
- Spread the two apples in a 11 x 7-inch baking dish; set aside.
- Combine garlic, sage, oil, vinegar, pepper, and salt in a cup; set aside.
- Heat oven to 350 degrees.
- Drain pork into calander; discard brine and solids.
- Rinse pork under cold running water.
- Pat dry.
- Rub pork with garlic mixture and place on top of apples in baking dish.
- Bake pork and apples intil an instant-read meat themometer inserted in center of pork registers 160 degrees, about 60 to 70 minutes.
- Transfer pork to a serving platter and cover loosely with foil.
- Remove apples from baking dish, coarsely chop and transfer to a bowl; skim fat from drippings in pan.
- Stir drippings into apples.
- Serve apples with sliced pork.
PORK STEAKS AND BAKED APPLES
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Combine a large pinch of salt with a few grindings of pepper, the cayenne and garlic, and sprinkle apples with this mixture. Put apples in a baking dish, pour white wine around them, and bake until apples are shriveled but moist, about 15 minutes.
- Meanwhile, heat oil over medium heat in a skillet large enough to hold pork. Dust pork lightly with flour and sear it on both sides for a total of just a minute or so; it need not become brown. Add red wine and adjust heat so mixture boils energetically. Cook pork, turning occasionally, until it gains a beautiful deep color, is cooked through and wine reduces to a syrup; about 10 minutes. Season meat with salt and pepper.
- Serve pork with red wine sauce spooned over it, next to apples, with a little of the white wine they cooked in.
Nutrition Facts : @context http, Calories 713, UnsaturatedFat 25 grams, Carbohydrate 29 grams, Fat 42 grams, Fiber 5 grams, Protein 40 grams, SaturatedFat 15 grams, Sodium 1114 milligrams, Sugar 19 grams, TransFat 2 grams
GLAZED PORK WITH APPLES
A comforting dinner of pork chops served with apples and savoy cabbage takes advantage of seasonal fall produce and, best of all, can be made in about half an hour. The slight bitterness of savoy cabbage, a good source of vitamins C and A, provides a nice foil to the sweetness of the glazed pork and apples. Choose a cabbage with crisp, tightly packed leaves.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 9
Steps:
- Heat olive oil in a large skillet over medium-high heat. Season pork chops on both sides with salt and pepper. Place 2 sprigs thyme on each pork chop, and add to the skillet. Saute until browned, 3 to 5 minutes.
- Turn chops over, and squeeze the juice from half an orange over the pork. Reduce the heat to medium, and squeeze the remaining orange half over the pork. Cover, and continue cooking until an instant-read thermometer reads 160 degrees, 10 to 15 minutes. Remove to a platter, and cover to keep warm.
- To prevent a flare up, remove skillet from heat, then heat cognac. Return the skillet to medium heat, and cook for about 1 minute. Add apples, and cook until caramelized and tender, 5 to 7 minutes. Season with salt and pepper to taste, and sprinkle with sugar. Stir well to coat apples. Serve immediately with pork chops and Sauteed Cabbage.
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