This one-pot dinner is sure to be a hit with your family and you’ll like how simple it is to make. Loin or shoulder pork chops are browned, then onions and apples are sautéed in butter, add your choice of braising liquid: apple cider, beer, wine, or water, and nestle the pork chops back into the pan. Simmer for just 15 minutes more and this cozy fall dinner is ready.
Provided by: SmallRecipe.com
|6 bone-in pork chops (loin or shoulder), cut 3/4 inch thick|
|Coarse salt and freshly ground black pepper|
|1 tablespoon extra-virgin olive oil or vegetable oil|
|2 tablespoons unsalted butter|
|1 large white onion, sliced|
|2 to 3 apples, cored and sliced (about 3 cups)|
|1 cup beer, white wine, cider, or chicken broth|
- Trim the chops of excess fat. Sprinkle generously with salt and pepper on both sides. Heat a 14-inch cast-iron skillet (if you have a smaller one, you’ll need to work in batches) over high heat, and then swirl in the olive oil. Lay in the pork chops and don’t move them for a few minutes, to assure a good golden sear forms. Turn and brown well on the second side for a total of about 10 minutes. Transfer the chops to a warm plate.
- Swirl the butter into the pan. Add the onion and apples. Saute until the onion slices are lightly caramelized and the apples have begun to soften, about 8 minutes. Stir in the beer or other liquid. Return chops to the pan.
- Cook until the pork is tender, about 15 more minutes (depending on the size of the chops), turning halfway through and covering the chops with the apple mixture. If the apple mixture needs a little thickening, transfer the chops to the warm plate again and simmer the mixture on high for a few minutes to reduce. Serve the chops over rice or mashed potatoes with a large spoonful of the apple-onion mixture over the top.
There are some culinary combinations that cannot be improved upon, and apples and pork is surely one of them. This recipe calls for pan-frying boneless pork chops and serving them with butter-browned apples and a Normandy-style sauce made with cider and cream. It makes for a perfect cold weather meal.
Provided by: SmallRecipe.com
Total time: 1 hours
Yield: 4 to 6 servings
|1/4 teaspoon black peppercorns|
|4 allspice berries|
|2 tablespoons roughly chopped sage|
|1 and 1/2 tablespoons kosher salt|
|6 boneless pork chops, 4 ounces each, about 1/2-inch thick|
|2 large apples|
|2 tablespoons butter|
|All-purpose flour, for dusting|
|1/2 cup hard cider, plus 2 tablespoons|
|2 teaspoons Dijon mustard|
|1 and 1/2 cups chicken broth|
|2 teaspoons potato starch dissolved in 2 tablespoons cold water|
|3 tablespoons crème fraîche|
|1 tablespoon Calvados, apple brandy or Cognac, optional|
|2 tablespoons finely cut chives|
|2 tablespoons chopped parsley|
- Make the spice salt: Put peppercorns, cloves, allspice and sage in a spice mill or mortar and grind to a powder. Remove to a bowl and stir in salt. Season pork chops on both sides with salt mixture. (There will be some salt mixture remaining; use it to season the sauce, Step 4.) Cover and leave chops at room temperature to absorb seasonings for at least 30 minutes.
- Peel, quarter and core apples, then cut each apple into 12 wedges. Melt 1 tablespoon butter in a wide skillet and raise heat to medium-high. Add apple wedges in one layer and brown gently on one side, about 2 minutes. Brown on the other side and cook for 2 minutes more, or until apples are cooked through but still firm. Remove apples from pan and keep warm.
- Add 1 tablespoon butter to pan and swirl to melt. Dust pork chops with flour, and place in pan and brown gently for about 4 minutes per side. Adjust heat if necessary to keep pork from cooking too quickly. Remove chops and keep warm on a platter in a low oven. Discard remaining butter.
- Add ½ cup cider to pan, raise heat to high and cook down to a syrup. Add mustard and chicken broth, and bring to a boil, then reduce heat to a simmer. Add potato starch and stir with a wire whisk as the sauce thickens. Stir in crème fraîche. Season to taste with remaining spiced salt. Add 2 tablespoons cider and the Calvados, if using. Cook for 1 minute more.
- Spoon sauce over the chops, then spoon the apples around the platter. Sprinkle with chives and parsley.
Calories 324, UnsaturatedFat 5 grams, Carbohydrate 17 grams, Fat 16 grams, Fiber 3 grams, Protein 27 grams, Saturated Fat 5 grams, Sodium 682 milligrams, Sugar 9 grams, TransFat 0 grams
The trick to flavorful and moist pork tenderloin is to sear the pork before roasting. In our recipe, the pork is seared and then is baked on top a bed of apples and onions. Most often, you will find that pork tenderloins are sold in packages with two tenderloins. One tenderloin should generously serve 2 people and most likely serve 3. One note, “pork tenderloins” and “pork loin” are two different cuts of meat. Pork tenderloins are much thinner and take less time to cook.
Provided by: SmallRecipe.com
Total time: 50 minutes
Prep time: 15 minutes
Cook time: 35 minutes
Yield: Makes 6 Servings
|2 pork tenderloins (about 1 1/2-pounds each)|
|2 tablespoons vegetable oil, plus more as needed|
|1 1/2 teaspoons salt, plus more as needed|
|1 tablespoon Dijon mustard|
|1 tablespoon chopped fresh thyme leaves|
|1/4 teaspoon ground black pepper|
|2 apples, cored and sliced (we like Granny Smith, Golden Delicious or Braeburn)|
|2 onions, sliced|
|1 cup chicken stock, see our homemade chicken stock recipe|
|1 tablespoon butter|
- Heat oven to 425 degrees F. Trim each tenderloin of any silver skin (this can be tough when cooked). To do this, use a small sharp knife and slide the blade under and outward to remove it.
- Pat pork dry with paper towels and then rub with one tablespoon of the oil and 1 1/2 teaspoons of salt. Heat a tablespoon of oil in a heavy-bottomed oven-safe skillet over medium heat. When the oil is hot and shimmers, add the pork tenderloins and cook, occasionally turning, until evenly browned all over; about 12 minutes. Transfer to a large plate or cutting board. (The pork will not be cooked through).
- Keep the pan used to sear the pork on the stove over medium heat. Check the pan, if it looks dry, add two to three teaspoons of additional oil. (If there is fat left in the pan from cooking the pork, there is no need to add extra oil).
- Add the apples and onions then cook, occasionally stirring, until lightly browned around edges, about 5 minutes. Stir in 1 teaspoon of thyme.
- Use a pastry brush (or use your fingers) to rub the seared pork all over with the mustard, 2 teaspoons of thyme, and the black pepper. Place the seared pork tenderloins on top of the apples and onions, and then slide into the oven.
- Roast 10 to 15 minutes or until an internal thermometer inserted into the thickest part registers between 145 and 150 degrees F. Transfer the pork to a large plate and cover with aluminum foil. Let rest about 10 minutes.
- While the pork rests, place the pan with apples and onions back onto the stove and turn heat to medium. Add chicken stock and use a wooden spoon to scrape the pan, lifting any brown bits from the bottom. Bring to a simmer and cook until reduced by half. Add butter and stir until melted.
- To serve, slice pork into 1-inch slices then serve on a bed of the apples and onions with pan sauce drizzled on top.
Calories 293, Protein 35 g, Carbohydrate 10 g, Fiber 2 g, Sugar 6 g, Fat 12 g, Saturated Fat 4 g, Cholesterol 101 mg
How do you cook a pork loin with garlic and apples?
Tuck the garlic cloves under the side of the pork. Roast for 30 mins or until the skin begins to crackle up, blister and brown. Reduce heat to 180C/160C fan/gas 3, add the apples to the tin, and roast for about 2 hrs or until the meat is very tender when tested with a sharp knife.
How to cook pork brisket with apples?
Place apples in 1 1/2-quart rectangular casserole. Sprinkle with brown sugar and cinnamon. Cover with foil; bake 15 minutes. Trim fat from edge of pork. Spray 8- or 10-inch nonstick skillet with cooking spray; heat over medium heat 1 to 2 minutes. Cook pork in hot skillet about 6 minutes, turning once, until light brown.
How to cook a whole apple roast in a pan?
Heat oven to 350°F. Place apples in 1 1/2-quart rectangular casserole. Sprinkle with brown sugar and cinnamon. Cover with foil; bake 15 minutes. Trim fat from edge of pork. Spray 8- or 10-inch nonstick skillet with cooking spray; heat over medium heat 1 to 2 minutes.
What are the best combinations of apples and pork?
Pork and apples are a match made in heaven. Try this seasonal flavor combo in roasts, skillet suppers, sandwiches and more. The sweetness of the apples and onions nicely complements the roast pork.