Pork Chops With Caramelized Apples And Arugula Recipes

PAN-SEARED PORK CHOPS WITH CARAMELIZED APPLES

Steps:

• Pat dry pork chops with paper towels.
• Brush pork chops with 1 tablespoon of olive oil and season with salt and freshly ground black pepper, and Italian seasoning.
• Allow the pork chops to rest while you prepare the apples as follows below. This brings pork chops closer to room temperature which will help them sear better.
• I used 2 apples (1 red Gala apple and 1 green Granny Smith apple, for presentation purposes). Core the apples and slice each one length-wise.
• Place sliced apples into a large bowl, add brown sugar, cinnamon, and mix. Let apples sit for about 10 minutes to release juices.
• In a large pan (I used a large stainless steel skillet), heat 1 tablespoon of butter and 1 tablespoon of olive oil on high heat. Add sliced apples (without juice at the bottom of the pan) and cook on high heat for about 3 minutes on one side, checking periodically. After 3 or 5 minutes, flip sliced apples to the other side, reduce heat to medium and cook the apples for another 3 or 5 minutes. Remove from heat.
• Cook the apples in a single layer, without overcrowding to get a slightly "roasted" appearance. That means you might have to cook apples in 2 batches. Use the remaining 1 tablespoon of butter for the second batch.
• Depending on how hot your stove gets, it might take you less or more time to cook apples, the key is to brown them or even get a slightly "burned" effect. But don't overdo it, remove the cooked apples from the skillet once the apples have this "roasted" appearance.
• Right after you remove the pan with roasted sliced apples from the heat, immediately add honey to the hot skillet - it will make apples sizzle and will caramelize them beautifully, off the heat.
• For best searing results, use a cast-iron skillet. Heat a large skillet over medium-high heat for about 3 minutes to heat it through.
• Add 2 tablespoons of olive oil - the oil should shimmer. Add the pork chops, and cook them on one side for 5 minutes, without moving.
• Reduce the heat to medium, flip the pork chops over to the other side, and cook them on medium heat for about 5 minutes. Cook longer (depending on the thickness of your pork chops) until the pork chops are cooked through.
• Spoon the cooked apples, together with the sauce from cooking the apples, over the pork chops. Top with fresh thyme.

PORK CHOPS WITH CARAMELIZED APPLES AND ARUGULA

Steps:

• Flavor Secrets: To prepare a brine, combine 1 cup water, 1/4 cup kosher salt, and 1/4 cup brown sugar. Bring to a boil for 1 minute to dissolve the salt and sugar. Remove from the heat and cool. Stir in 3 cups cold water. Submerge the meat in the brine for at least 4 hours.
• 1. For maximum juiciness, brine the pork chops for 4 hours if you can (see Flavor Secrets, above). Pat the pork chops dry with a paper towel and season with salt and pepper.
• 2. In a saute pan over medium-high heat, add the olive oil. Heat the oil until it just starts to haze. Add the pork chops and saute until golden on both sides, about 3 minutes per side. Closely monitor the heat so the pork chops get a deep golden brown but so the bits at the bottom of the pan don't burn-they are the flavor foundation for your sauce. Remove the pork chops and set aside.
• 3. Add the shallots, apples, and garlic to the same pan. Cook for 2 minutes or until golden. Use tongs to scrape the bits off the bottom of the pan. Add the brandy and let boil, reducing the liquid by half. Add the apple juice and rosemary, and boil for 1 minute. Add the chicken stock and boil (reduce) until you have a nice saucy consistency. Add the butter. Turn off the heat and stir just until the butter is melted. Stir in the arugula.
• 4. Place each pork chop on a plate. Pour the sauce with the arugula 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!

CARAMEL APPLE PORK CHOPS

Steps:

• Preheat oven to 175 degrees F (80 degrees C). Place a medium dish in the oven to warm.
• Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven.
• In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven.
• Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon sauce over apples and chops. Sprinkle with pecans.

PORK CHOPS AND CARAMELIZED APPLES RECIPE - (4.2/5)

Steps:

• *Preheat oven to 400° F. Heat a large skillet over medium-high heat. Brush pork chops lightly with oil then season with a little salt and black pepper and place in hot skillet. Cook for 3 - 4 minutes on each side, until pork has a nice golden crust. Transfer to a baking pan and bake about 20 minutes, or until chops are done. Meanwhile, in a small mixing bowl, stir together the brown sugar, pumpkin pie spice, and salt and pepper. Set aside. Melt butter in a medium skillet (that has a cover) then stir in the apples and brown sugar mixture. Cover the skillet and cook until apples are crisp tender. (I checked with a toothpick.) Remove apples from the syrup with a slotted spoon. Continue cooking the syrup in skillet, uncovered, until thickened somewhat. Arrange the apples over the cooked pork chops then spoon the syrup over apples and chops. NOTE: *I finished the pork chops on the stovetop instead of baking them. After searing them on both sides in the hot skillet, I reduced the heat, covered the skillet, and cooked until they were done.