Thick Pork Chops With Spiced Apples Raisins Food

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.

JUICY PORK CHOPS

Steps:

• In a large resealable bag, mix together the soy sauce, minced garlic, and pepper. Place the pork chops into the bag, squeeze out most of the air, seal, and marinate for 12 hours in the refrigerator. Turn the bag over about halfway through.
• Preheat the oven's broiler. Place the pork chops onto a broiling pan. Broil for 5 minutes per side, or to your desired doneness. Time will be different depending on the thickness of your chops.

APPLE AND RAISIN PORK CHOPS

Steps:

• Apple preparation:
• Combine 3 apples, 6 ounces of dried raisins, 6 ounces of brown sugar, and let marinate for a few hours.
• Pork chops:
• In a hot pan, slowly grill the pork chops until completely cooked. Melt the unsalted butter, mix in the raisin, apple and sugar mixture, add 6 ounces of demi-glace, and saute until apples are soft.
• Take 3 slices of apple for each serving and dip in water, sprinkle with salt, then coat in corn flour. Deep-fry the apples and place on each plate for garnish.
• Serve with either sauteed fresh spinach or tropical rice and black beans.

THICK PORK CHOPS WITH SPICED APPLES & RAISINS

Steps:

• 1. Preheat oven to 400 degrees F. Melt butter in a large skillet over medium-low heat. Add the apples and thyme and coat in the butter; cook and stir for 6 minutes to give them some color. Toss in raisins and add apple juice. Stir in the brown sugar, cinnamon, and cloves. Season to taste with salt and pepper. Add lemon juice and simmer until apples are tender but still hold their shape, about 10 minutes. Set aside and keep warm.
• 2. Rub chops on both sides with a little olive oil and season well with salt and pepper. Place a large ovenproof skillet, preferably cast-iron, over medium-high heat. Add 2 tablespoons olive oil and swirl to coat the pan. Brown chops for 2 minutes on each side. Place skillet in oven and roast chops until center is still slightly pink in the center and internal temperature reads 160 degrees F. when tested with an instant-read thermometer.
• 3. Serve pork accompanied by the warm spiced apples, drizzling a bit of the sauce over the chops.

THICK PORK CHOPS WITH SPICED APPLES & RAISINS

Steps:

• 1. Preheat oven to 400 degrees F. Melt butter in a large skillet over medium-low heat. Add the apples and thyme and coat in the butter; cook and stir for 6 minutes to give them some color. Toss in raisins and add apple juice. Stir in the brown sugar, cinnamon, and cloves. Season to taste with salt and pepper. Add lemon juice and simmer until apples are tender but still hold their shape, about 10 minutes. Set aside and keep warm. Rub chops on both sides with a little olive oil and season well with salt and pepper. Place a large ovenproof skillet, preferably cast-iron, over medium-high heat. Add 2 tablespoons olive oil and swirl to coat the pan. Brown chops for 2 minutes on each side. Place skillet in oven and roast chops until center is still slightly pink in the center and internal temperature reads 160 degrees F. when tested with an instant-read thermometer. Serve pork accompanied by the warm spiced apples, drizzling a bit of the sauce over the chops. Makes 4 servings

THICK PORK CHOPS WITH SPICED APPLES AND RAISINS

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.