Pork Chops Golden Apple And Raisin Sauce Whole Wheat Pasta Mac N Cheddar Recipes

Steps:

• Combine first 8 ingredients in a medium pot placed over medium high heat and cook until a chunky sauce forms, 10 to 12 minutes, stirring occasionally. If sauce begins to spatter as it bubbles, reduce heat back a little, but it should be allowed to reduce and form quickly. Once apples are soft and sauce forms, remove it from the heat.
• Heat a large nonstick skillet over medium high heat. Add oil to the pan. Season chops on 1 side with salt and pepper. Using a pair of tongs, add chops to hot skillet seasoned side down. Season the opposite side of the chops with salt and pepper. Brown and caramelize the chops 2 minutes on each side, then reduce heat to medium and cook another 5 to 6 minutes, turning occasionally, until juices run clear. Remove chops from heat and let them rest a couple of minutes for juice to redistribute. Deglaze the pan with a splash of apple juice and 2 tablespoons of butter. Pour pan sauce over chops. Remove ginger from the sauce and top chops with generous portions of warm golden apple sauce.

Steps:

• 1. Add cubed apples to medium sauce pan. Stir in water, brown sugar, raisins, jam, cinnamon, maple syrup or jam and salt.
• 2. Place sauce pan over medium heat and cook until tender about ten minutes.
• 3. Season pork chops and put in a skillet with hot olive oil and add the Worcestershire sauce.
• 4. Cook for 6-7 minutes per side. Do not over cook, only until just done in middle of the chop or the meat will be dry and tough.
• 5. When chops are browned and almost done, add the apple mixture to the skillet and simmer for two minutes.
• 6. Place the pork chops onto platte3r, top with the raisin mixture and drizzle any sauce left in the pan over the top of the chops!

Steps:

• Heat a large pot of water for pasta. Season water with salt and cook pasta to al dente.
• Add apples to a medium pot and stir in cider, sugar, raisins, cinnamon and a pinch of salt. Place pot over medium-high heat and cook until tender, about 12 minutes.
• Season chops with salt and pepper. Heat 2 tablespoons extra-virgin olive oil in a skillet over medium-high heat. Add chops and cook 6 to 7 minutes on each side.
• While chops cook, heat 2 tablespoons butter in a sauce pot over medium heat. Whisk in flour and cook a minute then whisk in milk and season with salt and pepper. Grate cheese and stir into sauce and season with nutmeg, to taste, and a dash of hot sauce. Reduce heat to low.
• Add broccoli to pasta last 2 minutes of cook time. Drain and return to pasta pot. Add cheese sauce and stir to coat.
• Add mustard and syrup to chops and glaze, 1 minute.
• Serve pork with apple sauce, macaroni and cheddar with broccoli along side.

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.

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.

Steps:

• Mix the ingredients for the brine well to dissolve sugar and salt. Pour brine into a zip-lock bag and add the pork chops. Place in a bowl and set in refridgerator for 2 hours. Do not allow to brine longer than 2 hours.
• Take chops of the the brine and dry. Season with salt and pepper. Put the 3 tbs olive oil in a large frying pan and heat. Add the pork chops and brown 4 minutes, turn over and brown 4 minutes on the other side.
• Place browned chops into a glass baking dish and put in a 350 degree oven for 30 minutes. They should reach 140-145 degrees in the center.
• While the pork chops are in the oven, put the 2 tbs butter in another frying pan and melt over medium heat. Add the apples and thyme to the pan and stir frequently until golden and softened. Add the raisins, the apple juice concentrate, brown sugar, cinnamon, cloves, mustard, salt, pepper and the juice of the 1/2 lemon. Allow everything to simmer until chops are done.
• Serve the pork chops with the apples and raisins spooned on top.