Grilled Pork And Apples With Red Onion Chutney Food

GRILLED PORK AND APPLES

Steps:

• Place meat in a plastic bag.
• In a small bowl, mix apple and lemon juices, sage, brown sugar and onion and stir until sugar is dissolved.
• Pour over meat.
• Close bag tightly and turn to coat chops well.
• Place in a bowl and refrigerate several hours or overnight.
• Remove chops from marinade and drain well.
• Place marinade in a small saucepan, bring to a boil and continue to boil for one full minute.
• Grill chops over hot coals for 20 minutes, turning and basting with marinade occasionally.
• Core apples but do not peel.
• Cut into thick rings.
• Brush apples with marinade and place on grill around pork.
• Continue grilling pork and apples until pork is done as desired and apples are tender, about 15 minutes.
• Remove from grill and sprinkle lightly with salt and pepper.

SAUTEED PORK CHOPS WITH APPLE CHUTNEY

Steps:

• In microwave-safe bowl stir together the jam, vinegar, butter, ginger, salt, curry powder, cinnamon stick, pepper flakes, and onion. Cover with plastic wrap and cook in the microwave oven on full power for 2 minutes. Carefully remove the cover, add the apples and cranberries, and stir to lightly coat the fruit with the flavorings. Re-cover, and microwave at full power for 10 minutes. Poke holes in the plastic wrapping and set aside for 10 minutes. Stir in the cilantro.
• Preheat the oven 350 degrees F.
• Heat a large oven-proof skillet over a high heat. Add the oil to the pan and heat until shimmering. Season the pork chops with salt and pepper. Lay the chops in the pan and sear until golden on 1 side, about 3 minutes. (If pan is too crowded sear the chops in batches, setting the first ones aside on a platter while searing the second batch.) Add the butter along the sides of the pan in small pieces. Sear the fatty side of each chop by holding the chop sideways with tongs, about 1 minute per chop. Turn the chops over and immediately transfer the pan to the oven. Cook the chops until an instant-read thermometer registers 140 degrees, about 10 minutes.
• Or for thin pork chops: Place a large oven-proof skillet over a high heat. Add the oil to the pan and heat until shimmering. Season 1 side of the pork chops with salt and pepper. Lay 4 chops in the pan and sear on one side until golden, about 3 minutes. Flatten with a spatula if the edges curl up. Turn the chops over and cook an additional minute.
• Set chop aside on a warm plate and repeat with remaining chops.
• Transfer chops to a plate or platter and serve with chutney.
• (If the chops have lots of juice, bring them to a boil and then swirl in the butter to make a quick pan sauce. Pour over the chops or mix in the chutney if desired.)
• Serve 2 thin chops or 1 thick chop per person with the chutney.

SMOKY PORK BURGERS WITH APPLE AND ONION CHUTNEY

Steps:

• For the chutney: Bring the apples, onion, apple juice, vinegar, maple syrup and thyme to a boil over medium-high heat in a medium saucepan. Reduce the heat and simmer until the liquid has almost evaporated and the apples are soft, about 45 minutes. Cool and season with salt and pepper. The chutney can be made 1 day in advance.
• For the burgers: In a large bowl, combine the cheese, pancetta, apple, garlic, parsley, thyme, salt and pepper. Add the pork and mix well. Form the mixture into 6 burgers, each 4 1/2-inch in diameter and 3/4-inch thick.
• Place a grill pan over medium heat or preheat a gas or charcoal grill. Oil the grill with vegetable oil cooking spray. Drizzle the burgers with oil. Cook on low heat until cooked through, for 10 minutes on each side. The burgers are also ready when a meat thermometer registers 160 degrees F when inserted into the side of the burgers. Allow the burgers to rest for 10 minutes.
• Place the burgers on buns and top with chutney. Serve with lettuce leaves and sliced tomatoes if desired.

GRILLED PORK AND APPLES WITH RED ONION CHUTNEY

Steps:

• Heat oil in 2-quart saucepan over medium heat. Cook onion in oil about 8 minutes, stirring frequently, until onion is tender. Mix 2 tablespoons of the brown sugar and 4 teaspoons of the vinegar in small bowl; reserve.
• Stir remaining brown sugar and vinegar, the dried fruits and pumpkin pie spice into onion. Heat to boiling; reduce heat to low. Cook 20 to 25 minutes or until dried fruits are plump and mixture has thickened; remove from heat.
• Heat coals or gas grill for direct heat. Lightly brush some of the reserved brown sugar mixture over pork. Place pork on grill rack 4 to 6 inches from medium heat. Cover and grill 18 to 22 minutes, turning once, until pork is slightly pink in center.
• Lightly brush apple rings with remaining brown sugar mixture. Place apple rings on grill for last 10 minutes of grilling. Cut pork diagonally into slices. Serve with grilled apples and chutney.

ROAST LOIN OF PORK WITH APPLE-ONION CHUTNEY

Steps:

• Make chutney:
• Heat oil in heavy large skillet over medium-high heat. Add onions and sauté until golden, about 30 minutes. Stir in both vinegars. Add apples, mustard seeds, sugar, ginger and allspice. Reduce heat to medium and sauté until apples are tender, about 15 minutes.
• Meanwhile, prepare pork:
• Preheat oven to 375°F. Sprinkle pork with salt and pepper. Melt butter with oil in large wide ovenproof pot over medium-high heat until butter begins to brown. Add pork and cook until brown on all sides, about 8 minutes. Add 3/4 cup chicken broth to pot. Cover pot. Transfer to oven and roast until thermometer inserted into center of pork registers 150°F, about 35 minutes. Transfer pork to platter. Tent with foil to keep warm.
• Pour cooking liquid from pot into 2-cup glass measuring cup (do not clean pot). Freeze liquid 5 minutes. Spoon fat off top of cooking liquid, returning 1 tablespoon fat to same pot. Add cooking liquid, apple chutney and remaining 1/2 cup broth to pot. Simmer mixture 4 minutes to blend flavors. Season chutney to taste with salt and pepper.
• Slice pork. Spoon apple chutney over pork and serve.

CARAMELIZED ONION AND APPLE CHUTNEY

Steps:

• In a 12-inch (or larger) skillet, melt the butter over medium-high heat. Add the oil, and when hot, add the onions to the skillet, along with a pinch or two of kosher salt and a few grinds of black pepper. Cook, stirring often, for about 10 minutes, then lower the heat to medium and continue to cook, stirring occasionally, until the onions turn a rich golden brown, or about another 30 to 40 minutes. Do not rush this process as you do not want any onions to burn or dry out.
• Meanwhile, in a medium mixing bowl, whisk together the vinegar, brown sugar, mustard, celery or caraway seed (if using), and pure maple syrup along with more salt and pepper; set aside.
• When the onions are ready, raise the heat to medium-high again and add the apples. Cook, stirring frequently, for about 5 minutes, or until the apples just begin to soften. Add the vinegar mixture and deglaze the pan by scraping the bottom. If you're using a nonstick skillet, there will be nothing to deglaze. Stir in the raisins (if using) and cover the skillet, lower the heat to medium-low, and let simmer for 15 to 20 minutes, or until the apples are soft. Remove the lid and raise the heat back to medium-high. Cook the mixture, stirring often, until the liquid in the pan thickens enough that you can drag a spoon across the bottom and the liquid flows slowly back in, or is syrupy. Remove from the heat and set aside to cool. Taste and adjust the seasoning.
• This stuff is delicious and goes well with grilled or roasted pork.