Pork And Apple Supper Recipes

PORK CHOPS AND APPLES

Steps:

• Heat oven to 350°F. Place apples in 1 1/2-quart rectangular casserole. Sprinkle with brown sugar and cinnamon. Cover with foil; bake 15 minutes.
• Trim fat from edge of pork. Spray 8- or 10-inch nonstick skillet with cooking spray; heat over medium heat 1 to 2 minutes. Cook pork in hot skillet about 6 minutes, turning once, until light brown.
• Place pork in single layer on apples. Cover and bake 10 to 12 minutes or until pork is no longer pink when cut near the bone, meat thermometer reads 145°F and apples are tender.

PORK AND APPLE SUPPER

Steps:

• In a Dutch oven, brown pork in oil. Add water, bouillon, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until pork is tender. , Add potatoes; cover and cook for 15 minutes. Add apples; cover and cook for 10-12 minutes or until crisp-tender. Discard bay leaf., Combine cornstarch and cold water until smooth; stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

" ROAST PORK " AND APPLE DINNER

Steps:

• Spray large nonstick skillet with cooking spray.
• Add chops; cook on medium-high heat 4 minutes on each side or until browned.
• Add onion, mushrooms and dressing; cook an additional 3 minutes.
• Stir in rice, broth, water, apples and thyme.
• Reduce heat to medium; simmer 10 minutes or until heated through.

PORK CHOPS AND APPLE SHEET PAN DINNER

Steps:

• Position a rack in the center of the oven and preheat to 400 degrees F. Line a rimmed baking sheet with parchment paper.
• Place the parsnips in the center of the baking sheet and drizzle generously with olive oil, sprinkle with salt and pepper and toss with 3 sprigs of thyme. Spread the parsnips into an even layer leaving an empty space on both sides. Roast until the parsnips become tender and begin to brown in spots, about 20 minutes. Use tongs to give the parsnips another toss.
• Remove the baking sheet from the oven and push the parsnips closer together in the center of the pan. Core the apple and cut it into 1/2-inch-thick slices. Place the apples on one side of the parsnips, drizzle with olive oil and sprinkle with the cinnamon. Pick the leaves from the remaining 2 sprigs thyme and sprinkle them on top of the apples. Lay the pork chops on the other side of the parsnips and brush with the Dijon mustard. Sprinkle each chop with the herbes de Provence and a pinch of salt and pepper.
• Return the baking sheet to the oven and roast until the apples are soft, the parsnips are completely tender and golden brown, and the pork chops read an internal temperature of 145 degrees F, about 20 minutes more. Divide evenly between two plates, top the apples with the parsley leaves and serve.

SHREDDED APPLE PORK

Steps:

• In small bowl, whisk together apple butter, vinegar, brown sugar, garlic, Dijon mustard, salt and pepper.
• Place chopped apples and onions in slow cooker. Add pork chops and pour apple butter mixture over top.
• Cook on low for 5 to 6 hours, covered. Shred pork with two forks in cooker, and let meat marinate on low in sauce for 20 minutes, uncovered. Serve warm over rice or mashed potatoes.

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.

PORK AND APPLE BAKE

Steps:

• Preheat the oven to 400ºF.
• Place the potatoes, onion, garlic and oil in a large roasting tray or dish. Toss together and season with salt and freshly ground black pepper.
• Bake for 15 minutes.
• Remove from the oven, then stir in the apple slices and lay the pork steaks on top.
• Season and sprinkle over the sage and then return to the oven and bake for a further 20 minutes or until the pork is golden and the apples and vegetables are tender.
• Serve with green vegetables.

PORK CHOP AND APPLE SKILLET

Steps:

• Spray a nonstick skillet with cooking spray. Cook pork chops until browned, about 3 minutes per side. Add apples, rice, mushrooms, onion, and dressing; cook until onion starts to soften, about 3 minutes. Stir in chicken broth, thyme, and rosemary. Cover and simmer until pork is no longer pink in the center and apples are tender, about 10 minutes.

'ROAST PORK' AND APPLE DINNER IN A PAN

Steps:

• Cook chops in large nonstick skillet sprayed with cooking spray on medium-high heat 4 min. on each side or just until evenly browned.
• Add mushrooms, onions and dressing; cook 2 min.
• Stir in remaining ingredients; simmer on medium-low heat 15 min. or until chops are done (145ºF), rice is tender and liquid is absorbed. Remove from heat; cover. Let stand 3 min. before serving.