Farmhouse Fried Pork And Apples Recipes

FRIED PORK CHOPS WITH APPLES

Steps:

• Season pork chops with garlic powder, salt and pepper.
• Heat olive oil in a large skillet over medium-high heat. Brown pork chops about 5 minutes on each side or until browned (be sure not to overcook the pork). Remove from the pan, and set on a plate.
• Add butter and onions to the skillet. Cook 2-3 minutes or until onions start to soften. Add apples and continue to cook until they begin to soften, about 5 minutes.
• Whisk apple cider, mustard, and cinnamon, and add to the skillet with thyme. Simmer 2-3 minutes.
• Add the pork chops, along with any juices on the plate, back into the skillet.
• Push the pork chops down into the apples. Simmer an additional 2-3 minutes or until the sauce has cooked down slightly and the pork reaches 145°F with a meat thermometer.

FARMHOUSE PORK AND APPLE PIE

Steps:

• In a large cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard all but 2 tablespoons drippings. Increase heat to medium-high. Add onions to drippings; cook until tender, 5-7 minutes. Remove with a slotted spoon; drain. Reduce heat to medium., Preheat oven to 350°. Toss pork with flour. Working in batches, brown pork in drippings, adding oil if needed. Remove with a slotted spoon; drain. Remove skillet from heat; discard drippings. Return pork to skillet. Add bacon, onions, apples, sage, salt, nutmeg, and pepper. Stir in cider and water., Bake, covered, until pork is tender, about 2 hours. Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes., Preheat broiler. Drain potatoes. Mash, gradually adding 3 tablespoons butter, enough milk to reach desired consistency and salt and pepper. Spread potatoes over pork mixture. Melt remaining butter; brush over potatoes. Broil 6 in. from heat until topping is browned, about 5 minutes. If desired, sprinkle with parsley.

PORK CHOPS WITH FRIED APPLES

Steps:

• Combine first 5 ingredients and beat well.
• Dip pork chops in egg mixture and dredge in the flour.
• Reserve 2 tablespoons flour to make gravy.
• In a large skillet heat 1/2 inch of vegetable oil to 350°F.
• Fry pork chops in oil until golden brown and tender.
• Turning as needed.
• Drain pork chops on paper toweling and keep warm while preparing apples and gravy.
• Reserve pan drippings in skillet.
• Take 2 tablespoons of the pan drippings and put in a small skillet.
• Add reserved flour, stirring until smooth.
• Cook for 1 minute, stirring constantly.
• Gradually add milk; stirring constantly over medium heat until thickened.
• Pour gravy in serving bowl.
• Fry apples in reserved hot pan drippings until tender, turning once.
• Drain apples well on paper towels.
• Place apple slices back in skillet and sprinkle with sugar.
• Heat just until sugar starts to melt.

GRILLED PORK TENDERLOIN WITH FRIED APPLES

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Generously season pork tenderloin with garlic salt and pepper.
• Cook pork on the preheated grill, turning twice on each side, until no longer pink in the center, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pork from grill and cover with aluminum foil; let rest for 5 minutes. Slice pork and place on a serving platter.
• Melt butter in a skillet over medium heat; add apples. Cover skillet and cook for 5 minutes. Stir apples and sprinkle with sugar; reduce heat to low. Cover skillet and cook apples for 5 more minutes. Remove cover; cook and stir until apples are lightly browned, 2 to 3 more minutes. Spoon apples over sliced pork.

FARMHOUSE PORK AND APPLE PIE

Steps:

• Cook bacon in an ovenproof 12 inch skillet until crisp. Remove with a slotted spoon to paper towels to drain.
• In drippings, saute onions until tender; remove with a slotted spooon and set aside.
• Dust pork lightly with flour. Brown a third at a time in drippings, adding oil if needed.
• To pork, add bacon, onions, apples, sage,nutmeg, salt and pepper. Stir in cider and water.
• Cover and bake at 325 for 2 hours or until pork is tender.
• In a saucepan, cook potatoes in boiling water until tender.
• Drain, and mash with milk and 3 tablespoons butter.
• Add salt and pepper to taste.
• Remove skillet from oven and spread potatoes over pork mixture.
• Melt remaining butter; brush over potatoes.
• Broil 6 inches from the heat for 5 minutes or until topping is browned.
• Sprinkle with parsley if desired.

MUSTARDY PORK & APPLES

Steps:

• Rub the pork steaks with a little oil and season with pepper and salt to taste. Heat a large frying pan and fry the steaks for 2 mins on both sides until golden. Transfer to a plate. Adding a little more oil to the pan, fry the apples, onions and sage for 5 mins or until the apples have softened.
• Pour in the stock and spoon in the mustard, then return the pork to the pan and simmer for 10 mins until the sauce has reduced by about a third and the pork is cooked through. Serve with veg and mashed potatoes.

FARMHOUSE PORK AND APPLE PIE

Steps:

• Cook bacon in an ovenproof 12-in. skillet until crisp. Remove with a slotted spoon to paper towels to drain. In drippings, sauté onions until tender remove with a slotted spoon and set aside. Dust pork lightly with flour. Brown a third at a time in drippings, adding oil if needed. Remove from the heat and drain. To pork, add bacon, onions, apples, sage, nutmeg, salt and pepper. Stir in cider and water. Cover and bake at 325° for 2 hours or until pork is tender. In a saucepan, cook potatoes in boiling water until tender. Drain and mash with milk and 3 tablespoons butter. Add salt and pepper to taste. Remove skillet from the oven and spread potatoes over pork mixture. Melt remaining butter brush over potatoes. Broil 6 in. from the heat for 5 minutes or until topping is browned. Sprinkle with parsley if desired.© Copyright Reiman Publications, 1993-1997

PAN-FRIED PORK CHOPS WITH APPLE AND PEPPER GRAVY

Steps:

• Mix apple cider, oil, Dijon mustard, vinegar, rosemary, paprika, salt, and pepper together in a bowl. Trim pork chops of fat and place into mixture. Refrigerate for 30 minutes.
• Remove pork chops from marinade; reserve marinade and set aside.
• Heat a nonstick pan over medium-high heat. Cook pork chops in the hot pan until browned, about 5 minutes per side.
• While the pork chops are cooking, marinate apple, bell peppers, and onion in the reserved marinade for 10 minutes.
• Add marinated apple to the pork chops; cook until brown, 3 to 5 minutes. Pour the rest of the marinade, peppers, and onion into the pan and let simmer, uncovered, for 20 minutes. Remove the pork chops, apples, and peppers from the pan and place in a serving dish.
• Mix flour and milk with the remaining liquid in the pan; simmer until thickened, 2 to 3 minutes. Pour the gravy on top of the pork chops.

FARMHOUSE FRIED PORK AND APPLES

Steps:

• Heat 2 to 3 inches Crisco to 365°F in deep fryer.Pound each chop to 1/4 inch thickness with meat mallet. Slice apple into 6 rings.Combine eggs and milk in shallow bowl or pie plate. Mix well. Dip pork and apple rings in egg mixture. Coat with crumbs.Fry pork and apple rings, a few at a time, in oil. Fry 2 or 3 minutes or until deep golden brown. Turn as needed for even browning. Drain on paper towels.