Pork Adobo With Apples And Fried Potatoes Recipes

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PORK CHOPS WITH APPLES AND GARLIC SMASHED POTATOES



Pork Chops With Apples and Garlic Smashed Potatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 pound small fingerling potatoes
2 cloves garlic
Kosher salt
4 1/2-inch-thick boneless pork loin chops (5 ounces each)
2 teaspoons chopped fresh sage
Freshly ground pepper
1 tablespoon extra-virgin olive oil
1 large red onion, cut into 1/2-inch wedges
2 Granny Smith apples, cut into 1/2-inch pieces
3/4 cup apple cider
1/4 cup buttermilk

Steps:

  • Put the potatoes and garlic in a saucepan, cover with cold water and season with salt. Cover and bring to a boil, then uncover and continue cooking until tender, about 15 minutes. Cover and set aside.
  • Meanwhile, rub both sides of the pork chops with the sage, and salt and pepper to taste. Heat a large cast-iron skillet over high heat, then add 1 teaspoon olive oil and sear the chops until golden on both sides, about 5 minutes total. Transfer to a plate. Wipe out the skillet and add the remaining 2 teaspoons olive oil. Add the onion and apples and cook over medium-high heat until lightly browned, about 5 minutes. Season with salt and pepper and stir in the cider.
  • Return the chops to the skillet. Cover and cook, turning once, until just cooked through, 4 to 5 minutes. Drain the potatoes, reserving 1/4 cup liquid. Return the potatoes to the pan; add the buttermilk and mash, adding cooking liquid as needed. Season with salt and pepper. Serve with the pork chops, onion and apples. Drizzle with the pan juices.

Nutrition Facts : Calories 413, Fat 16 grams, SaturatedFat 5 grams, Cholesterol 76 milligrams, Sodium 98 milligrams, Carbohydrate 40 grams, Fiber 5 grams, Protein 26 grams

GRILLED PORK TENDERLOIN WITH FRIED APPLES



Grilled Pork Tenderloin with Fried Apples image

Delicious!

Provided by Alyssa Long

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 40m

Yield 4

Number Of Ingredients 6

1 (2 pound) pork tenderloin, or more as needed
1 pinch garlic salt
1 pinch ground black pepper
3 tablespoons butter
3 Granny Smith apples, sliced, or more to taste
⅓ cup white sugar

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.

Nutrition Facts : Calories 384.9 calories, Carbohydrate 29.7 g, Cholesterol 121.1 mg, Fat 14 g, Fiber 2 g, Protein 35.5 g, SaturatedFat 7.3 g, Sodium 221.5 mg, Sugar 27.3 g

ROASTED POTATOES AND APPLES



Roasted Potatoes and Apples image

This delicious, slightly sweet dish is a hearty accompaniment to a fall meal.

Provided by Akatsukami

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 50m

Yield 4

Number Of Ingredients 9

¼ cup apple cider vinegar
1 teaspoon soy sauce
3 tablespoons brown sugar
1 ½ teaspoons yellow mustard
1 tablespoon paprika
1 teaspoon salt
¼ cup olive oil
1 pound potatoes, scrubbed and cubed with skin
1 pound apples, cored and cut into wedges

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
  • Whisk together the vinegar, soy sauce, mustard, brown sugar, paprika, and salt in a large bowl until well mixed. Whisk in the olive oil until smooth, then add potatoes and apples, and toss to coat. Pour mixture into prepared baking dish.
  • Bake in preheated oven until the potatoes are tender and golden brown, 30 to 35 minutes.

Nutrition Facts : Calories 313.2 calories, Carbohydrate 46.7 g, Fat 14 g, Fiber 5.9 g, Protein 2.9 g, SaturatedFat 2 g, Sodium 668.5 mg, Sugar 22.8 g

PORK CHOPS WITH APPLES



Pork Chops with Apples image

These moist tender chops get delicious flavor from Dijon mustard, onions and apple slices. Or try replacing the apples with pineapple rings for an appealing variation. I like to serve mashed sweet potatoes with this main course, along with a simple salad.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

4 bone-in pork loin chops (3/4-inch thick and 7 ounces each)
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium onions, thinly sliced
1 large green apple, cut into thin wedges
1 large red apple, cut into thin wedges
2 tablespoons Dijon mustard
1 tablespoon brown sugar

Steps:

  • In a large skillet, brown pork chops in oil on each side. Season with salt and pepper; remove and keep warm. In the same skillet, saute onions and apple wedges until crisp-tender. , Combine mustard and brown sugar; brush over chops. Return to the skillet; cook for 4 minutes or until meat juices run clear.

Nutrition Facts : Calories 226 calories, Fat 10g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 504mg sodium, Carbohydrate 27g carbohydrate (21g sugars, Fiber 4g fiber), Protein 9g protein.

ADOBO ROASTED POTATOES



Adobo Roasted Potatoes image

Using a classic Puerto Rican adobo seasoning - an island staple blend of garlic powder, oregano and black pepper - this recipe yields simple, savory roasted potatoes. They pair well with grilled meat and seafood, or make for a flavorful addition to any vegetable plate. The seasoning mix can be doubled or tripled (or more), with the rest stored in the pantry as an all-purpose seasoning, as it's often used in Puerto Rican cooking to add instant flavor to stewed meats, beans and more. Roasted potatoes will keep for at least a week in the fridge, so make a big batch to snack on, add them to salads and soups, or smash and fry them for breakfast home fries.

Provided by Von Diaz

Categories     dinner, vegetables, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 7

1 1/2 teaspoons kosher salt, plus more to taste
2 teaspoons garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon ground turmeric
1/4 teaspoon ground black pepper
1 1/2 pounds whole baby new potatoes, scrubbed and dried well
3 tablespoons olive oil

Steps:

  • Heat the oven to 400 degrees and line a medium rimmed baking sheet with foil or parchment.
  • Prepare the adobo seasoning: In a small bowl, combine 1½ teaspoons salt with the garlic powder, oregano, turmeric and pepper, and mix well with a fork.
  • Put potatoes in a large bowl and randomly poke a few small holes in each with a fork. Pour in 2 tablespoons of the olive oil and toss potatoes well, then sprinkle with the adobo seasoning, and stir to combine. Pour in the remaining 1 tablespoon olive oil and toss a bit more to ensure the potatoes are evenly coated with spices.
  • Transfer potatoes to the lined baking sheet in an even layer, being careful not to crowd the pan.
  • Bake for 30 to 40 minutes, shaking the pan every 10 minutes or so. Potatoes are done when they pierce easily with a fork or the tip of a sharp knife. Taste and add more salt, if desired.

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