Pork Chop With Sauteed Apples And Wild Rice Food

PORK CHOPS AND RICE

Steps:

• Preheat the oven to 350 degrees F.
• In a medium skillet, melt the butter over medium-low heat. Add the rice and saute until it is light brown, about 5 minutes.
• Spread the rice in a 9- by 13- by 2-inch casserole. Sprinkle the pork chops with salt and arrange them on top of the rice. Pour the broth and 2/3 cup water over the chops. Spread the onion rings over the chops and sprinkle them with the pepper. Cover the dish with aluminum foil and bake until the pork chops are tender, about 45 minutes.
• Change the oven to broil, add a bit more broth if the rice is dry and return the dish to the oven for a couple of minutes until the pork is browned.

APPLE-SAGE PORK CHOPS

Steps:

• Mix flour, sage, garlic, thyme, salt, allspice, and paprika together in a bowl. Sprinkle about 1 tablespoon of the flour mixture over both sides of each pork chop.
• Heat olive oil in a large skillet over medium-high heat. Cook pork chops in hot oil until browned completely, 2 to 3 minutes more side. Remove pork chops to a platter.
• Cook and stir onion in the oil and drippings retained in the skillet until tender, about 3 minutes; add apple slices and continue cooking until the apple slices are tender, about 2 minutes. Pour apple juice over the onion and apple mixture; add brown sugar and remaining flour mixture and stir to dissolve.
• Return pork chops to the skillet. Bring the liquid to a boil, reduce heat to low, and cook at a simmer until the pork is no longer pink in the center, about 5 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

PORK CHOP WITH SAUTEED APPLES AND WILD RICE

Steps:

• In a small saucepan, heat 1 teaspoon oil over medium-low. Add shallot; cook, stirring, until soft, 2 to 4 minutes. Add rice and 3/4 cup water; season with salt and pepper, and bring to a boil. Reduce to a simmer; cover, and cook until rice is tender and liquid has been absorbed, about 25 minutes. Set aside.
• Meanwhile, in a medium nonstick skillet, heat remaining 2 teaspoons oil over medium-low. Season pork with salt and pepper, and dust with flour.
• Place pork in skillet, and arrange apple wedges in a single layer around it. Cook until pork and apples are golden brown, 5 to 7 minutes, and turn over. Cook until pork is opaque throughout, 2 to 3 minutes more. Serve pork with apples and wild rice.

PORK CHOP AND APPLE RICE SKILLET

Steps:

• Melt butter in a large skillet on medium heat. Add pork chops; cook 5 minutes on each side or until cooked.
• Remove pork chop from skillet.
• Add watr, applesauce, apple, cinnamon to skillet; stir. Bring to a boil.
• Stir in rice. Top with chops. Cover and cook on low heat for 5 minutes. Let stand 5 minutes.

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.

PORK AND CABBAGE WITH WILD RICE AND SPICED APPLE

Steps:

• Position an oven rack in the top third of the oven and preheat to 425 degrees F. Prepare the wild rice as per package instructions (discarding any included flavor packets). Keep warm and set aside.
• Meanwhile, toss the cabbage, garlic, 1 tablespoon of the oil, 1 tablespoon of the vinegar, 1/4 teaspoon salt and a few grinds of pepper together on a baking sheet. Spread out leaving room for the pork tenderloin in the center.
• Sprinkle the pork with 3/4 teaspoon of the apple pie spice, 1/2 teaspoon salt and a few grinds of pepper. Heat the remaining 1 1/2 teaspoons oil in a large nonstick skillet. Add the pork and cook, turning as needed, until brown on all sides, about 5 minutes. Place on the baking sheet and brush the top and sides of the pork with 2 teaspoons of the mustard. Roast until the cabbage is tender and the internal temperature of the pork registers 145 degrees F on an instant-read thermometer, 25 to 30 minutes. Transfer the pork to a cutting board to rest for a few minutes and then slice. Toss the parsley with the cabbage.
• Toss the apples with the remaining 1/4 teaspoon apple pie spice. For the sauce, stir together the sour cream and the remaining 2 teaspoons mustard and 1 teaspoon vinegar. Divide the rice, cabbage, pork and apples evenly among four dinner plates. Spoon the sauce over the pork. Serve each with a glass of milk.

CORIANDER PORK CHOPS WITH SAUTEED APPLES AND CARAMELIZED ONIONS

Steps:

• Preheat oven to 400 degrees.
• Caramelize the onions by melting 1 tbsp butter and 2 tbsp oil over medium-low heat- Add onions and cook until browned- They will get soft and translucent first but keep cooking- This can take 30 minutes or so- Add 1/2 tsp salt and 1/2 tsp pepper- Remove from heat and set aside.
• Saute apples by melting remaining butter in a large skillet over medium high heat- Add apples and cook until lightly browned on one side- Turn over and continue until browned- Remove from heat and keep warm.
• Combine the coriander, cumin, mustard, honey and 1/2 tsp salt and 1/2 tsp pepper in a small bowl.
• Heat remaining vegetable oil in ovenproof skillet over medium high heat.
• Spread the spice mixture over the pork chops and place them in the hot pan.
• Sear pork chops for two minutes on each side and transfer to oven.
• Continue to cook until done 5-7 minutes.
• Serve with sauteed apples and caramelized onions.

APPLE-BALSAMIC PORK CHOPS & RICE

Steps:

• Sprinkle pork chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, heat oil over medium heat. Brown pork chops on both sides; remove from pan., Add apples, mushrooms and onion to the skillet; cook and stir 4-5 minutes or until tender. Stir in rice, broth, vinegar, thyme, and remaining salt and pepper. Bring to a boil. Reduce heat; cook, covered, 5 minutes., Place pork chops over top; cook, covered, 4-6 minutes or until a thermometer inserted in pork reads 145°. Let stand 5 minutes before serving.

SHERRY APPLE PORK CHOPS

Steps:

• In a large skillet, brown chops, about 2 minutes each side; reserve.
• Preheat oven to 350 degrees F (175 degrees C).
• Arrange apple slices in the bottom of a 9x13 inch baking dish. Sprinkle with brown sugar and cinnamon. Dot with butter or margarine. Top with browned pork chops and season with salt and pepper to taste. Pour sherry over all, cover and bake in the preheated oven for 1 hour or until tender and the internal temperature has reached 145 degrees F (63 degrees C).

PORK CHOP AND WILD RICE CASSEROLE

Steps:

• 1. Preheat oven to 350°F.
• 2. Combine rice, seasoning packet from rice mix, and hot water; place in a lightly greased 13x9" baking dish. Set aside.
• 3. Sprinkle pork chops with pepper, and place over rice mixture. Cover and bake for 1 hour.
• 4. Uncover casserole; combine cream of whatever soup and milk, and pour over casserole.
• 5. Bake casserole, uncovered, for 15 more minutes or until thoroughly heated.

APPLE PORK CHOPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat oil in large skillet. Saute onion in oil for 1 minute, or until tender. Remove onion and set aside. Brown pork chops on both sides in oil.
• Place chops in an 8x12 inch baking dish and sprinkle them with salt and pepper. Cover the chops with the apples and cooked onion.
• In a small bowl, combine brown sugar, mustard, cloves and water. Pour over chops. Cover and bake in the preheated oven for 30 to 45 minutes. Enjoy!

PORK CHOPS WITH SAUTEED APPLES AND APPLEJACK CREAM

Steps:

• In a large skillet heat 2 tablespoons of the butter over moderately high heat until the foam subsides, in it brown the chops, patted dry and seasoned with salt and pepper, in batches for 2 minutes on each side, and transfer them to a plate.
• Pour off the fat from the skillet, add the remaining 1 1/2 tablespoons butter, and in it sauté the apples, peeled, cored, and cut into eighths, with 1 tablespoon of the brown sugar over moderately high heat, turning them for 3 minutes, or until they are golden.
• Add the applejack, the wine, the remaining tablespoon brown sugar, the cream, the celery salt, and the sage, bring the mixture to a boil, and add the chops with any juices that have accumulated on the plate.
• Simmer the mixture, covered, for 20 minutes, or until the chops and the apples to a heated platter.
• Cook the sauce for 1 minute, or until it is thickened, and pour it over the chops and apples.

WILD RICE, SAUTEED APPLES & ONION WITH FRESH SAGE

Steps:

• Rice -- Cook the rice according to directions. I like to cook in chicken broth for extra flavor, but by all means, water will work just fine.
• Note: If entertaining, I replace 1/2 cup of the chicken broth with white wine to even give the dish more flavor, but for every day I don't. Also if you have kids you may or may not want to. That is up to you. The wine adds a great flavor to the dish however.
• Apples and Onions -- as the rice cooks which will take about 20-30 minutes heat up a small skillet on medium heat and melt the butter. Saute the onions and apples on medium for 5 minutes until soft but not over cooked. Add in the apple jelly, sage, salt and pepper.
• Mix -- When the rice is done, combine the rice with the apple mixture and it is ready to enjoy. If you want, garnish with a teaspoon of butter to mix in and even make the dish richer in flavor.

PORK CHOPS WITH APPLES AND RAISINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Heat the oil in a large skillet over medium-high heat. Fry pork chops on each side until browned, about 3 minutes per side. Transfer to a baking dish, reserving the drippings in the skillet. Cover pork chops with apple slices and sprinkle with sugar.
• Stir the flour into the fat in the skillet until smooth. Whisk in the water and vinegar. Simmer over medium-high heat, stirring constantly, until thick. Add raisins and pour over the pork chops. Cover the baking dish with a lid or aluminum foil.
• Bake in the preheated oven for 1 hour. Remove the aluminum foil for the last 20 minutes of cooking.

PORK CHOP AND APPLE SKILLET

Steps:

• Spray a nonstick skillet with cooking spray. Cook pork chops until browned, about 3 minutes per side. Add apples, rice, mushrooms, onion, and dressing; cook until onion starts to soften, about 3 minutes. Stir in chicken broth, thyme, and rosemary. Cover and simmer until pork is no longer pink in the center and apples are tender, about 10 minutes.