Apple Leek Pork Chops Recipes

APPLE-LEEK PORK CHOPS

Steps:

• In a nonstick skillet, brown pork chops in oil for 3-4 minutes. Turn chops; add apple and leek. Cook for 3-4 minutes. Add the apple juice, orange zest, rosemary, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. , In a small bowl, combine cornstarch and water until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

PORK CHOPS WITH APPLES AND ONIONS

Steps:

• 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.

APPLE PORK CHOPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat oil in large skillet. Saute onion in oil for 1 minute, or until tender. Remove onion and set aside. Brown pork chops on both sides in oil.
• Place chops in an 8x12 inch baking dish and sprinkle them with salt and pepper. Cover the chops with the apples and cooked onion.
• In a small bowl, combine brown sugar, mustard, cloves and water. Pour over chops. Cover and bake in the preheated oven for 30 to 45 minutes. Enjoy!

ALLSPICE PORK CHOPS WITH LEEKS AND APPLES

Steps:

• Mix together the olive oil, allspice, 1 1/2 teaspoons salt and 1 teaspoon pepper in a small bowl to form a paste. Transfer the mixture to a large resealable plastic bag and add the pork chops, massaging the paste into the chops to coat. Marinate at room temperature for about 30 minutes.
• Meanwhile, melt the butter in a large saucepan. Add the apples and leeks and season with salt and pepper. Add 1/2 cup water and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until the leeks are tender, about 15 minutes.
• Heat a large nonstick skillet over medium-high heat. Remove 3 pork chops from the marinade and cook until lightly browned, about 1 1/2 minutes per side. Remove the pork chops to a plate and cook the remaining 3 chops.
• Place each pork chop on a plate and spoon the apple-leek mixture (including any juices) on top.

PORK FILLET WITH APPLE AND LEEK

Steps:

• Preheat oven to very hot.
• Place pork, in single layer, in large baking dish, bake, uncovered, in very hot oven about 25 minutes or until pork is browned and cooked as desired. Cover; stand 5 minutes before slicing thickly.
• Meanwhile, heat half of the stock in medium frying pan, cook leek and garlic, stirring, until leek softens and browns slightly. Add sugar and vinegar; cook, stirring, about 5 minutes or until leek caramelises. Add remaining stock; bring to a boil. Reduce heat; simmer, uncovered,about 5 minutes or until liquid reduced by half. Place leek mixture in medium bowl; cover to keep warm.
• Peel, core and halve apples; cut into thick slices.
• Melt butter in same pan; cook apple and extra sugar, stirring, until apple is browned and tender.
• Boil, steam or microwave carrot, squash and asparagus, separately, until just tender; drain.
• Serve pork, topped with caramelised apple and sweet and sour leek, on top of the mixed vegetables.

APPLE-LEEK PORK CHOPS

Steps:

• In a nonstick skillet, brown pork chops in oil for 3-4 minutes. Turn chops; add apple and leek. Cook for 3-4 minutes. Add the apple juice, orange peel, rosemary, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Combine cornstarch and water until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

PORK FILLET WITH APPLE AND LEEK SAUCE

Steps:

• Spray a medium frying pan with oil.
• Cook pork over high heat for 10-15 minutes covered.
• Add leeks, garlic and 1/2 cup stock to a large frying pan, and bring to boil.
• Reduce heat and simmer on medium heat 5-7 minutes or until liquid has reduced by half.
• Stir in sugar and vinegar for 1 minute.
• Add apple and cook on high heat until caramelized.
• Stir in remaining stock and reduce heat.
• Simmer for 3-5 minutes to thicken sauce.
• Slice pork thickly, top with apple and leek.
• Serve on rocket leaves with carrots.