CREAMY PORK AND APPLE CASSEROLE WITH CIDER
Slow-cooked pork with cider and apples, finished with a splash of cream. A comforting casserole that uses inexpensive pork shoulder steaks.
Provided by Nicky Corbishley
Categories Dinner
Time 2h25m
Number Of Ingredients 15
Steps:
- Preheat the oven to 170c/325f.
- Add the 2 tbsp of oil to a large casserole pan and heat over a medium-high heat.
- Add the chunks of pork and sprinkle over the 1/2 tsp each of salt and pepper. Brown the pork on both sides - this should take about 5-6 minutes altogether.
- Turn the heat down to medium and add in the diced onion and 12 button mushrooms that have been sliced in half. Cook for 5 minutes, stirring occasionally, until the onion softens.
- Add in the 2 cloves of minced garlic and cook for a further minute.
- Sprinkle over the 2 tbsps of flour and stir it all in to coat the meat, onion and mushrooms.
- Pour in the 240ml (1 cup) of cider and the 420ml (1 3/4 cups) of chicken stock. Add in the 1/2 tsp of dried sage.
- Turn up the heat and bring to the boil, scraping up any bits that might have stuck to the bottom of the pan.
- Place a lid on the dish and place in the oven for 90 minutes. Check a couple of times towards the end of cooking and add a splash of water or stock if it's starting to look a little dry.
- Remove the casserole from the oven and add in the sliced apples and the 80ml (1/3 cup) of cream.
- Stir together, place the lid back on the dish and place back in the oven for 25 minutes - until the apples are tender.
- Remove from the oven and serve. I like to top mine with a few fresh sage leaves and some very thinly sliced apple for a bit of crunch. I love to serve this dish with mashed potatoes, cabbage and roasted radishes.
Nutrition Facts : ServingSize 506 g, Calories 388 kcal, Carbohydrate 30 g, Protein 19 g, Fat 21 g, SaturatedFat 8 g, Cholesterol 79 mg, Sodium 1081 mg, Fiber 5 g, Sugar 19 g
SPICED ELIZABETHAN PORK AND FRUIT CASSEROLE
The use of spices and fruit in savoury recipes during the Elizabethan era was very popular, especially with the upper classes and the Royal court. This is based on a genuine Elizabethan recipe, which I have adapted for modern day cooking! I have included potatoes - which made their first appearance in Great Britain during this period, and were a novelty! Serve with steamed greens and assorted root vegetables. N.B. Oven temperatures were not given in my original posting of this recipe, but they have been added now! Also, the finely chopped herbs added at the end, gives the casserole a very "fresh" herby taste and a lovely colour - they MUST be very finely chopped however, and must NOT include the stalks, just the leaves - with the exception of the parsley.
Provided by French Tart
Categories Stew
Time 2h45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil and gently fry the onion and garlic for 10 minutes.
- Toss the meat in the flour combined with the spices and seasoning and add to the onion.
- Fry the meat, stirring occasionally until evenly browned.
- Stir in the red wine with the honey and continue to cook over a medium heat, stirring for a further minute.
- Add the dates and potato chunks and transfer to an ovenproof casserole dish.
- Cover and cook for 2-2 1/2 hours or until the meat is thoroughly cooked.
- Just before serving stir in the fresh herbs.
ROAST PORK LOIN WITH APPLESAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 1h50m
Yield 6 to 8 main course servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- In a large ovenproof skillet heat the vegetable oil over medium-high heat. Season the pork loin all over generously with salt and pepper. Lay the loin, fat side down in the skillet, and cook until golden brown, about 2 minutes. Use tongs to turn the meat, and continue to brown it 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, and herb sprigs to the skillet. Cook, stirring frequently, until the vegetables are softened, about 5 minutes. Remove the skillet from the heat and add the wine. Return the skillet to a high heat and scrape the bottom with a wooden spoon to loosen up any browned bits. Boil the wine until it is reduced by about half. Add the broth and bring to a boil.
- Return the loin and any collected juices to the skillet. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers between 145 to 150 degrees F., about 40 minutes. (See Cooks Note.)
- Transfer the pork to a plate, and cover it loosely with foil. Set it aside in a warm spot while you make a sauce.
- Strain the cooking liquid through a fine mesh strainer into a small saucepan; press down on the vegetables with a wooden spoon to extract as much liquid as possible. Discard the solids. Boil the liquid over high heat until reduced by about a third. Reduce the heat to medium-low, whisk in the mustard, and then the bits of butter to enrich the sauce. Season with salt and pepper to taste. Keep warm but do not boil.
- Remove the strings from the roast and then slice the loin. Add any collected juices to the sauce. Arrange the meat on a warm platter and season with salt and pepper. Pour the sauce over the meat. Serve with the applesauce on the side.
- Remove the apple's stems. Coarsely chop the apples with their skin and seeds. Combine the apples, sugar, and lemon juice with 3 tablespoons of water in a large saucepan. Bring the mixture to a boil over high heat. Cover, and lower the heat to maintain a gentle simmer. Cook until the apples are completely soft, about 20 minutes.
- Remove the lid and continue to cook (stir frequently to prevent scorching) until most of the liquid has evaporated, about 10 minutes more. Remove from the heat and cool slightly. Pass the apple mixture through a food mill; discard the peels and seeds. Serve warm or at room temperature. Refrigerate if not using immediately.
PORK CHOPS AND APPLESAUCE
To mark the 50th anniversary of "The Brady Bunch," only one dinner will do.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Make the applesauce: Combine the apples, sugar and 1/2 cup water in a large pot. Bring to a simmer over medium-high heat. Reduce the heat to medium low, cover and cook, stirring occasionally, until the apples are very tender but still juicy, about 15 minutes. Remove from the heat and stir in the lemon juice. Mash the apples with a fork, or puree with an immersion blender or in a food processor for a smoother sauce. Transfer to a bowl and refrigerate at least 30 minutes.
- Meanwhile, make the pork chops: Mix the paprika, garlic powder and sage in a small bowl. Season the pork chops with salt and pepper and rub all over with the paprika mixture. Heat a large nonstick skillet over medium-high heat and add the vegetable oil. Add the pork chops, reduce the heat to medium and cook until golden brown on the bottom, about 3 minutes. Flip and cook until browned on the other side and cooked through, 2 to 3 more minutes. Remove to a plate and pour off the drippings from the skillet.
- Add the chicken broth and lemon juice to the skillet and scrape up any browned bits from the bottom of the pan. Add any juices from the plate of pork to the skillet and simmer until the sauce is reduced by half, 2 to 3 minutes. Stir in the butter until smooth. Transfer the pork chops to a platter and top with the pan sauce; sprinkle with parsley. Serve with the applesauce.
SPICED PORK AND APPLESAUCE CASSEROLE
This is a great spin on pork chops and applesauce. This is sure to become a family favorite!
Provided by Tiffany Bannworth
Categories Casseroles
Time 40m
Number Of Ingredients 9
Steps:
- 1. Preheat oven at 350.
- 2. Take pork and beat with meat hammer.
- 3. In a mixing bowl, add flour and all spices/salt. Mix.
- 4. Toss and coat pork with flour mixture.
- 5. Add cubed butter and applesauce. Mix, saturating all the flour with applesauce.
- 6. Pour into greased casserole dish. Bake until pork is cooked completely.
APPLESAUCE-GLAZED PORK CHOPS
These tasty, tender pork chops and applesauce are packed with sweet, smoky flavor. They're on the table in no time at all, making them perfect for hectic weeknights. -Brenda Campbell, Olympia, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Place pork chops in a large cast-iron or other ovenproof skillet. Mix remaining ingredients in a small bowl; spoon over chops., Bake, uncovered, until a thermometer reads 145°, 20-25 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 295 calories, Fat 9g fat (3g saturated fat), Cholesterol 86mg cholesterol, Sodium 448mg sodium, Carbohydrate 23g carbohydrate (21g sugars, Fiber 1g fiber), Protein 30g protein. Diabetic Exchanges
APPLESAUCE PORK LOIN
I sampled this tasty pork roast in a commercial cooking course I took years ago and saved the recipe. Later, I converted it to family-size, and it's become a favorite. -Vikki Rebholz, West Chester, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 10-12 servings.
Number Of Ingredients 8
Steps:
- Sprinkle roast with salt and pepper. In a large skillet, brown roast on all sides in oil. Place on a rack in a shallow roasting pan. Combine the applesauce, mustard and honey; spread over roast. Top with rosemary. , Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a thermometer reads 145°. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 180 calories, Fat 8g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 226mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 22g protein.
PORK CHOPS WITH APPLESAUCE AND GRITS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h55m
Yield 6 servings
Number Of Ingredients 21
Steps:
- For the grits: In a large pot over medium heat, cook the bacon and onions until the bacon is chewy and the onions are translucent, about 1 minute. Pour in the grits and add the chicken broth. Stir together and bring to a boil. Reduce to a simmer, cover and cook, stirring occasionally, for 30 to 40 minutes. Add the cream and cayenne, stirring them into the grits. Cover the pot and keep cooking over very low heat, stirring occasionally to keep them from sticking, until the grits are tender but still have a bite to them, another 20 to 30 minutes.
- Just before serving, stir in the cheese. Add salt and pepper to taste.
- For the pork chops: Melt the butter with the oil in a large skillet over medium-high heat. Sprinkle the pork chops on both sides with salt and pepper. Add the pork chops to the skillet and cook until golden brown, about 2 minutes per side. (They'll finish cooking in the skillet later.) Remove the pork chops to a plate.
- Put the skillet back on the heat, add the Applesauce and pour in the wine and vinegar. Cook until the liquid reduces by half, about 5 minutes. Pour in the maple syrup, stir it in and allow it to come to a bubble. Add the pork chops to the skillet, reduce the heat to low, cover and cook for another 20 minutes.
- To serve, spoon a generous helping of grits onto a plate. Lay a pork chop on top of the grits, and then spoon the apples over the top. Be sure to get a little extra pan sauce onto the plate.
- Throw the apples, apple juice and lemon juice into a pan and bring it to the boil over medium-high heat. Lower the heat and simmer until the apples are soft, about 15 minutes. Stir through the sugar and mix until melted. Add the cinnamon and stir through.
- Puree the mixture in a food processor, blender or food mill. If not using right away, leave to cool and then refrigerate.
THICK PORK CHOPS WITH SPICED APPLES AND RAISINS
Provided by Tyler Florence
Categories main-dish
Time 2h50m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F.
- In a mixing bowl combine the water, brown sugar, sea salt, apple juice concentrate, peppercorns, and thyme. Give it a good stir to dissolve the sugar and salt. Transfer the mixture to an extra-large re-sealable plastic bag. Submerge the pork chops in the brine, seal up the bag, and put it in the refrigerator for 2 hours to tenderize the meat. Do not brine longer than that or the meat will break down too much and get mushy.
- Remove the pork chops from the brine and pat them dry with paper towels. Sprinkle both sides of the meat with salt and pepper. Put a heavy skillet over medium-high heat. Add a 3-count drizzle of olive oil and get it hot. Lay 2 pork chops in the pan (most likely only 2 of these massive pork chops will fit comfortably) and brown 4 minutes per side. Remove the pork chops to a large baking pan; brown the remaining 2 chops and add them to the others in the pan. Put the baking pan in the oven and roast the chops for 30 minutes. The pork is done when the center is still rosy and the internal temperature reads 140 to 145 degrees F when tested with an instant-read thermometer.
- While the chops cook, melt the butter in a clean skillet over medium-low heat. Add the apples and thyme and coat in the butter; cook and stir for 8 minutes to give them some color. Toss in the raisins and add the apple juice, stirring to scrape up the brown bits. Stir in the brown sugar, cinnamon, cloves, and dry mustard; season with salt and pepper. Squeeze in the juice from the lemon to wake up the flavor and simmer for 10 minutes or until the apples break down and soften. Spoon the spiced apples over the pork chops.
APPLESAUCE PORK CHOPS
Pork chops with applesauce glaze.
Provided by Shelli
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h
Yield 2
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Melt butter in a large skillet over medium heat; cook and stir onion and apple slices in the melted butter until tender, about 5 minutes. Transfer onion and apple to a bowl.
- Place pork chops in the same skillet; cook over medium heat until pork chops are browned on both sides, about 5 minutes per side.
- Mix applesauce, brown sugar, mustard, and cinnamon into onion and apple mixture.
- Place pork chops in a 9x9-inch baking dish; season with salt and black pepper. Spoon applesauce mixture over pork chops; cover dish.
- Bake in the preheated oven until pork chops are no longer pink in the center, about 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 399.4 calories, Carbohydrate 35.6 g, Cholesterol 78.4 mg, Fat 18.2 g, Fiber 3.3 g, Protein 24.4 g, SaturatedFat 8 g, Sodium 674.2 mg, Sugar 30.4 g
APPLE PORK CHOP CASSEROLE
I've loved this recipe since the first time I tried it. The apples and raisins give a nice homey flavor to the stuffing.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, brown meat in oil for about 3-4 minutes on each side or until a thermometer reads 145°. Remove from the heat and keep warm. (Let meat stand for 5 minutes before adding to baking dish. , Meanwhile, in a large saucepan, combine the water, butter, apple and raisins; bring to a boil. Stir in stuffing mix. Remove from the heat; cover and let stand for 5 minutes. Fluff with a fork., Transfer to a greased shallow 1-qt. baking dish. Top with meat. Spoon soup over meat and stuffing. , Cover and bake at 350° for 30-35 minutes or until heated through.
Nutrition Facts : Calories 491 calories, Fat 21g fat (6g saturated fat), Cholesterol 59mg cholesterol, Sodium 1411mg sodium, Carbohydrate 51g carbohydrate (16g sugars, Fiber 4g fiber), Protein 23g protein.
SPICY PORK CASSEROLE WITH APPLE
Once again, I don't remember where I got this one from, but since I wrote it on an index card, I know it was good. For a time, when I found and tried something new, if I liked it, I copied it onto an index card, with the result that the source was permanently lost. I need to do it again, now that I have found it again!
Provided by Kayne
Categories Pork
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Trim chops.
- Rub both sides with cut garlic, then sprinkle with pepper and salt to taste.
- Brown on both sides in skillet with melted butter.
- In a greased casserole, place a layer of apples and onions, using about half. Put chops on top, then cover the whole with remaining apples and onions.
- Stir flour into sediment in skillet and add 2 cups of boiling water, stirring constantly till thickened.
- Add the lemon juice, applesauce and spices.
- Make sure it is well mixed, then gently pour into casserole.
- Cover casserole dish with foil or lid, and cook for 1 hour, 10 minutes at 350 degrees. Remove cover and bake for an additional 20 minutes.
Nutrition Facts : Calories 574.9, Fat 32.2, SaturatedFat 12.5, Cholesterol 108.2, Sodium 136, Carbohydrate 44.5, Fiber 4.2, Sugar 9.8, Protein 28.4
SLOW COOKER PORK CASSEROLE
Cosy up on cold nights with our comforting slow cooker pork casserole. Chopped apples would make a great addition - add them in the final hour of cooking
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 8h15m
Number Of Ingredients 11
Steps:
- Heat your slow cooker. Drizzle the oil in a wide frying pan over a high heat. Season the pork, then add to the hot pan. Avoid overcrowding the meat - you may want to do this in batches. Cook until deep brown all over, then transfer to the slow cooker. Add the onion and leeks to the frying pan and cook for a few mins, until they soften. Add a splash of water and scrape any tasty bits from the bottom, then tip everything into the slow cooker. Add the carrot, herbs, stock cube, mustard and vinegar, season, then add enough water to just cover the ingredients. Stir, then set your slow cooker on low for 6-8 hrs, or high for 5-6 hrs.
- In a saucepan, mix the cornflour and honey with 1-2 tsp of liquid from the slow cooker, until you have a smooth paste. Add 100ml more liquid, bring to a simmer until thickened, then stir back into the casserole. Serve with mash or dumplings, scattered with thyme leaves.
Nutrition Facts : Calories 416 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 1.2 milligram of sodium
SPICY ELIZABETHAN PORK CASSEROLE
Make and share this Spicy Elizabethan Pork Casserole recipe from Food.com.
Provided by English_Rose
Categories Stew
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F Heat the oil and gently fry the onion and garlic for 10 minutes
- Toss the meat in the flour combined with the spices and seasoning and add to the onion.
- Fry the meat, stirring occasionally until evenly browned. Stir in the red wine with the honey and continue to cook over a medium heat, stirring for a further minute.
- Add the dates and potato and transfer to an oven proof casserole dish.
- Cover and cook for 2-2½ hours or until the meat is thoroughly cooked. Just before serving stir in the fresh herbs.
Nutrition Facts : Calories 706.8, Fat 39.4, SaturatedFat 12.2, Cholesterol 124.4, Sodium 91.5, Carbohydrate 41.7, Fiber 4.2, Sugar 17.3, Protein 33
SPICED PINEAPPLE PORK
The classic combination of pork and pineapple lives on in this slightly retro and irresistible sweet and sour one-pan dish
Provided by Jane Hornby
Categories Dinner, Main course
Time 17m
Number Of Ingredients 9
Steps:
- Add the oil to a large non-stick pan, season the steaks well, then fry for 5 mins on each side until golden and almost cooked through. Mix the sugar, soy, tomato purée and most of the pineapple juice in a bowl.
- Add the pineapple rings to the pan and let them caramelise a little alongside the pork. Add the chilli and five-spice to the pan, then fry for 1 min until aromatic. Tip in the soy mix and let it bubble around the pork and pineapple for a few mins until slightly reduced and sticky. Sprinkle with coriander, and serve with rice and Chinese greens.
Nutrition Facts : Calories 315 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 39 grams protein, Sodium 1.25 milligram of sodium
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