![]() Serve with 3 tablespoons of Ginger Applesauce for each serving. Add the red onions to the skillet and season with salt. It will take about 12 to 15 minutes in all, as these are quite thick chops.Ħ. Season the pork with 1/2 teaspoon salt and a few grinds of pepper cook until browned, 3 minutes per side. Grill the pork chops over a medium fire, turning them to make attractive grill marks. Mash the apples with the back of a wooden spoon - the sauce should be lumpy. Reduce heat and simmer covered, cook until the apples are tender - about 15 minuted. To prepare the applesauce, place the apples, sugar, lemon juice and zest, and sake in a saucepan. Coat the pork chops in the marinade and place in a low, flat non-aluminum container and let marinate for several hours or overnight in the refrigerator.ģ. For more delicious sauces to pair with grilled pork chops, we also recommend a traditional applesauce, creamy mustard, BBQ sauce, or mushroom and white wine. Nutrition: 272 calories, 13.78 g fat (3.8 g saturated), 29 mg sodium, 31.3 g carbs, 1.1 g fiber, 29 g sugar. Ingredients 4 bone-in pork loin chops (1/2 inch thick and 7 ounces each) 1 garlic clove, minced 1 cup unsweetened applesauce 1 tablespoon barbecue sauce 1. In a mixing bowl, thoroughly combine all the marinade ingredients. GRILLED PORK CHOPS WITH SPICY BALSAMIC GRILLED PEACHES. Add the onions and sprinkle with 1 tablespoon brown sugar, about 1 teaspoon kosher salt, and several good grinds of fresh pepper. Trim all fat and sinew from the pork chop.Ģ. Make the caramelized onions: Melt the butter and 1 teaspoon of olive oil in a large sauté pan over medium-high heat. Our favorite pastured pork in Wisconsin is from Tony and Sue Renger’s Willow Creek Farm.This recipe is adapted from the Fog City Diner Cookbook by Cindy Pawlcyn (Ten Speed Press)ġ. Besides avoiding the large, inhumane and ecologically dismal hog CAFOs ( confined animal feeding operations), in pastured pork you’ll often find the meat to be more nutritious, tender and flavorful. If you can purchase pasture-raised pork for this recipe, all the better. Some of Island Grill’s other culinary twists include tater chip fondue and their original tuna nachos (fresh ahi grade tuna nestled on a bed of sesame seaweed salad over crisp wontons and topped with wasabi drizzle, sesame seeds, sweet soy, Sriracha and scallions). In a mixing bowl, thoroughly combine all the marinade ingredients. We caught up with him at the Key Largo Food and Wine Festival, as he was dishing up samples of these pork chops created by Chef Roger Potvin. Trim all fat and sinew from the pork chop. “Everything we do at our restaurant is a little twisted,” says Jack McCormick, the Island Grill’s general manager. Cook apples about 6 minutes per side or until theyre nicely browned and grill marks are formed. ![]() Here we turn up the apple flavors by using apple butter as a baste/glaze and making a super fresh apple salsa for some pop. ![]() Combine water, brown sugar, mustard, and cloves in a small bowl. Cover chops with apples and cooked onion. Place chops in an 8x12-inch baking dish and sprinkle them with salt and pepper. The classic pairing of flavors is vintage to the core and seemed like a perfect topic for Vintage Kitty to put a modern twist on. Sauté onion until tender, about 1 minute. These pork chops are moist, packed with flavor and have a melt-in-your-mouth creamy sweetness that comes from a sauce prepared with apples, mascarpone cheese, brown sugar and brandy. Place pork chops and apples over direct heat area on grill. When I think about pork chops I always think of serving them with apple sauce. You don’t need it with these Brandy Apple Pork Chops, a recipe from Islamorada’s Island Grill in the Florida Keys. ![]()
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