Pork Chops With Apples And Shallots Food

PORK CHOPS WITH APPLES AND SHALLOTS

Steps:

• Preheat the oven to 450°F.
• Lightly coat a 9x13-inch baking dish with spray oil.
• Layer shallots and apples in the dish, season with a pinch of the salt and pinch of the pepper and set aside.
• Heat oil in a large skillet over medium high heat.
• Season pork chops with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper and cook, flipping once, until golden brown, 2 to 3 minutes per side.
• Arrange pork chops on top of shallots and apples.
• Pour half of the barbecue sauce over the top.
• Place dish in the oven and immediately reduce temperature to 375°F.
• Bake for 15 minutes, then spoon remaining barbecue sauce over the top and bake until a thermometer inserted in the thickest part of the pork chops registers 145°F, about 15 minutes more.

PORK CHOPS WITH APPLES AND SHALLOTS

Steps:

• Heat broiler; set rack 4 inches from heat. In a large skillet, heat butter over medium-high. Add shallots; cook, stirring occasionally, until browned, about 5 minutes. Cover pan; reduce heat to medium. Continue cooking until shallots are soft, about 5 minutes more.
• Add apples and wine; cover, and cook until apples are beginning to soften, about 5 minutes. Uncover; cook, stirring, until most of the liquid has evaporated and apples are tender, 2 to 4 minutes more. Remove from heat; cover to keep warm.
• While apples are cooking, season pork chops generously with salt and pepper; place on a rimmed baking sheet. Broil until cooked through, 3 to 5 minutes per side. To serve, spoon warm apple mixture over chops. Serve pork chops with Wilted Spinach with Nutmeg, if desired.

PORK CHOPS WITH APPLES AND GARLIC SMASHED POTATOES

Steps:

• Put the potatoes and garlic in a saucepan, cover with cold water and season with salt. Cover and bring to a boil, then uncover and continue cooking until tender, about 15 minutes. Cover and set aside.
• Meanwhile, rub both sides of the pork chops with the sage, and salt and pepper to taste. Heat a large cast-iron skillet over high heat, then add 1 teaspoon olive oil and sear the chops until golden on both sides, about 5 minutes total. Transfer to a plate. Wipe out the skillet and add the remaining 2 teaspoons olive oil. Add the onion and apples and cook over medium-high heat until lightly browned, about 5 minutes. Season with salt and pepper and stir in the cider.
• Return the chops to the skillet. Cover and cook, turning once, until just cooked through, 4 to 5 minutes. Drain the potatoes, reserving 1/4 cup liquid. Return the potatoes to the pan; add the buttermilk and mash, adding cooking liquid as needed. Season with salt and pepper. Serve with the pork chops, onion and apples. Drizzle with the pan juices.

PORK CHOPS WITH GLAZED APPLES AND PIEROGI

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, season the pork chops on both sides with salt and the paprika. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the pork chops and cook until browned, adjusting the heat as needed so the butter doesn't get too dark, about 2 minutes per side. Remove the pork to a plate.
• Add the apples and shallots to the skillet. Cook, tossing, until lightly browned, about 3 minutes. Move the apples and shallots to one side of the skillet and add the tomato paste to the other side. Cook the tomato paste, stirring, until it darkens slightly, about 1 minute. Add the vinegar, honey and thyme, then stir in 1 cup of the boiling water from the pot. Bring to a simmer and cook until the apples are tender and the sauce thickens, 8 to 10 minutes. Add a little more water, if needed.
• Meanwhile, add the pierogi to the pot of boiling water and cook as the label directs. Remove with a slotted spoon and transfer to the skillet; nestle the pork chops in the mixture. Cut the remaining 1 tablespoon butter into small pieces and stir into the sauce. Cook, stirring, until the pierogi are coated in the sauce and the pork is just cooked through, about 2 minutes. Divide among plates. Top with chives.

PORK CHOPS WITH APPLES

Steps:

• In a large skillet, brown pork chops in oil on each side. Season with salt and pepper; remove and keep warm. In the same skillet, saute onions and apple wedges until crisp-tender. , Combine mustard and brown sugar; brush over chops. Return to the skillet; cook for 4 minutes or until meat juices run clear.

PORK CHOPS WITH APPLES, ONIONS, AND SWEET POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Season pork chops with salt and pepper to taste, and arrange in a medium oven safe skillet. Top pork chops with onions, sweet potatoes, and apples. Sprinkle with brown sugar. Season with 2 teaspoons pepper and 1 teaspoon salt.
• Cover, and bake 1 hour in the preheated oven, until sweet potatoes are tender and pork chops have reached an internal temperature of 145 degrees F (63 degrees C).

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!

CROCK POT NORMANDY PORK WITH APPLES, SHALLOTS & CIDER

Steps:

• Trim the pork of any thick fat. Cut into large cubes of about 4" square or even bigger - it shrinks with cooking & works better with larger pieces of meat.
• Peel the shallots and set to one side.
• Halve & core the apples and set to one side with the shallots.
• Turn the crockpot onto High. Mix the cider, cider apple vinegar, creme fraiche, salt & pepper, thyme & thickened chicken stock together in a large pouring jug & pour into the crockpot.(If using fresh thyme - leave to last.) Add the cored and halved apples and replace the lid whilst you brown the pork & shallots.
• Heat up half the butter & half of the olive oil in a large skillet or wok-type pan, one with fairly high sides.
• As soon as it is smoking but not burning, brown the shallots in batches - you want a deep caramelised colour & the shallots just softened on the outside. When all the shallots have been done, put them all back into the pan - turn up the heat & add the balsamic vinegar and stir briskly making sure all the shallots are well coated.
• Add the shallots & Balsamic vinegar mixture to the crockpot.
• Heat up the remaining butter and oil, adding more if necessary & start to brown the pork pieces, again do not overcrowd the pan - they need to be well coloured & seared to seal in the juices. As the pork pieces are browned, add them to the crockpot.
• When all the pork is browned & added to the crockpot, give all the ingredients a good mix around in the crockpot with a wooden spoon. If using fresh thyme, pick about 4 large sprigs and place on top of the Normandy Pork - the leaves fall off during cooking & leave the bare branches for throwing away!
• Cook on high for between 6 - 10 hours.
• Just before serving, pour in Calvados and mix through. Serve each person with 2 -3 pieces of pork, a cooked apple half & 1 or 2 shallots; add a dollop of creme fraiche on the side & garnish with Thyme & a fresh Apple sliver if desired. Decant the excess sauce into a gravy boat for extra saucy bits!
• Great with spiced red cabbage, fluffy mashed potatoes or pommes Dauphinoise.
• To cook in an conventional oven, follow recipe as above, but cook in a La Creuset type oven proof dish; pre-heat oven to 175 C or 350 F and cook slowly for about 6 hours, checking after 4 hours. It will cook quite happily for up to 8 hours if this helps in your time management, you may have to turn the oven down to about 125 C, 250 F after 4 hours for a long slow 8 hour cooking time.

PORK ROAST WITH APPLES AND SHALLOTS

Steps:

• Heat oven to 250 degrees. Pat pork dry, sprinkle with herbs and season to taste with salt and pepper.
• Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Brown pork well on all sides. Transfer pork to a large plate.
• Add remaining 1 tablespoon oil to pot. If using butt or shoulder, drain all but 2 tablespoons oil from pot as these are cuts with fat versus the loin. Add the shallots and cook about 3 minutes. Add the apples and sugar and cook about 5 minutes.
• Off the heat, return the pork and any accumulate juices to the pot. Place a sheet of foil over the pot and press to seal, then cover tightly with a lid. Transfer the pot to the oven and cook until pork reaches an internal temperature of about 145 degrees, about 35 to 55 minutes (160F for butt & shoulder, about 85 minutes).
• Remove pot from oven and transfer pork to a cutting board, tent loosely with the foil and let rest 5 to 10 minutes.
• Stir butter into the apple-shallot mixture, season with salt and pepper.
• Slice the pork and serve with apple-shallot mixture.

PORK CHOPS WITH SWEET-AND-SOUR APPLES

Steps:

• Spray large nonstick skillet with nonstick spray and heat over medium-high heat. Sprinkle pork chops with salt and pepper. Add pork to skillet; sauté 4 minutes. Sprinkle pork chops with 1/2 teaspoon oregano; turn pork chops and sauté just until cooked through, about 2 minutes. Transfer to plate; cover with foil.
• Heat oil in the same skillet over medium-high heat. Add apple and onion wedges and remaining 1/2 teaspoon oregano. Sauté until apples and onion are tender and golden, about 10 minutes. Return pork and any accumulated juices to skillet. Pour apple juice and vinegar over; cook until pork is heated through and liquid is slightly reduced, about 1 minute. Season to taste with salt and pepper. Transfer pork and apple mixture to plates and serve.

PORK CHOPS WITH APPLES AND SWEET AND SOUR SAUCE

Steps:

• Sprinkle the chops with salt and pepper to taste. Set aside.
• Cut each apple into quarters. Peel the quarters, and discard the core of each.
• Dredge the chops in flour. Heat the oil in a large heavy skillet, and add the chops. Cook until well browned on one side, about 5 minutes. Turn the chops, and continue cooking about 5 minutes.
• Remove the chops, and add the quartered apples. Cook about 2 minutes, turning the apples often. Remove the apples, and pour off the fat from the skillet.
• Add the shallots and vinegar and cook briefly, stirring with a wooden spoon. Add the broth and honey. Cook about 1 minute, and stir in the tomato paste.
• Return the chops and apples to the skillet. Bring the sauce to a boil, spoon the sauce over the chops, and cover closely. Cook 10 minutes. Transfer the chops and apples to a serving dish, and pour the sauce over.