Pork With Balsamic Vinegar Crunchy Apples And Apple Puree Recipes

BALSAMIC PORK CHOPS WITH APPLES

Steps:

• Sprinkle pork chops evenly with salt and seasoned pepper; dredge in flour.
• Cook pork in hot oil in a large skillet over medium high heat 3-4 minutes on each side or until lightly browned.
• Remove from skillet; keep warm.
• Add apples to skillet, and saute for minutes; add vinegar and broth, and cook, stirring often, 5-7 minutes, or until slightly thickened.
• Spoon over pork, and serve.

ROAST PORK LOIN WITH BALSAMIC BAKED APPLES

Steps:

• Preheat oven to 220 degrees centigrade.
• Rub the pork rind with the oil, then rub salt generously into both rind and the scores.
• Elevate pork on a rack in a baking dish.
• Roast the pork for 25- 30 minutes or until the rind begins to crackle.
• Reduce heat to 180 degrees and cook for a further 45- 50 minutes minutes.
• Placed the halved apples and onions in a baking dish.
• Place a small amount of butter on apples, drizzle apples and onions with balsamic vinegar, sprinkle with sugar.
• Bake the apples in the oven with the pork for 35 minutes.
• Spoon liquid from baking tray over apples 1-2 times.
• Remove pork from oven and rest for 10 minutes.
• Add the water to apples in baking dish and continue to cook apples and onions for the final 10 minutes (while the pork rests), spooning liquid over apples and onions to help caramelising.
• Serve with your favourite vegetables.

PORK CHOPS WITH APPLE BALSAMIC SAUCE AND BLUE CHEESE TOMATO GRATIN

Steps:

• Cook garlic and shallot in 1 tablespoon oil in a 3-quart heavy saucepan over low heat, stirring occasionally, until softened, 3 to 5 minutes. Add wine and vinegar and boil until reduced to about 1/2 cup, 8 to 10 minutes. Add chicken and veal stocks and boil until reduced to about 1 1/3 cups, 15 to 20 minutes.
• Preheat oven to 400°F.
• Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. While oil is heating, pat pork chops dry and season with salt and pepper. Sear 3 chops, turning over once, 4 minutes total, then transfer to a shallow baking pan. Sear remaining chops in same manner, then transfer to baking pan (reserving fat in skillet). Roast in middle of oven until an instant-read thermometer inserted horizontally into center of chops (do not touch bone) registers 155°F, 8 to 12 minutes.
• While pork is roasting, peel apple and cut into 1/3-inch dice. Pour off all but 1 tablespoon fat from skillet, then cook apple and raisins over moderate heat, stirring occasionally, until apple is golden brown and caramelized but not falling apart, 2 to 3 minutes. Add sauce and simmer, stirring, 1 minute. Season with salt and pepper.
• Spoon sauce over pork chops.
• Available at some specialty foods shops and Dean & DeLuca (877-826-9246).
• ** Use stock available at specialty foods shops and butcher shops.

APPLE-BALSAMIC PORK CHOPS

Steps:

• Sprinkle pork chops with salt and pepper. In a large skillet brown chops in oil. Remove and keep warm., Add apple cider to the skillet, stirring to loosen browned bits from pan. Stir in the broth, jelly and vinegar. Bring to a boil; cook until liquid is reduced to 1/3 cup., Return chops to the skillet. Cover and simmer for 8-10 minutes or until meat is tender, turning once. Add butter and stir until melted.

BALSAMIC PORK WITH BAKED APPLE

Steps:

• Mix the oil with vinegar, mustard and garlic. Put 4 pork chops into a bag then pour in half the marinade. Tie bag and give a shake, coating all the meat. Leave for an hour or two. Save rest of marinade for later.
• Boil up some peeled potatoes. Once cooked, add milk and plenty of butter. Sprinkle some chives to add a bit of colour to the mash.
• De-core and coat apples in honey mixture. Place onto a baking tray with an additional knob of butter on each apple. Bake for about 20 minutes.
• Put a tiny bit of oil into the pan, pour the pork mixture into the pan, spreading evenly. Fry for around 10 minutes, turning the meat over and spooning the extra marinade onto the chops.
• Place pork chop onto the mash with the baked apple on the side. Serve with a light gravy (used ham stock.)

APPLE ROASTED PORK WITH CHERRY BALSAMIC GLAZE

Steps:

• Preheat oven to 350°. Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper. In an ovenproof Dutch oven, heat 2 tablespoons oil over medium-high heat; brown roast on all sides. Add apples and apple juice to pan. Bake, uncovered, 50-60 minutes or until a thermometer inserted in pork reads 145°, basting occasionally with pan juices., Meanwhile, in a large skillet, heat remaining oil over medium heat. Add onions and the remaining salt and pepper; cook and stir 8-10 minutes or until softened. Reduce heat to medium-low. Cook 35-40 minutes or until deep golden brown, stirring occasionally. Keep warm., Remove roast and apples to a serving plate; tent with foil. Let roast stand 10 minutes before slicing., Skim fat from pork pan juices. Place over medium-high heat; add vinegar and cook 1 minute, stirring to loosen browned bits from pan. Stir in cherries and cherry juice. Bring to a boil; cook 10-15 minutes or until mixture is reduced to about 1 cup. Serve pork, apples and onions with cherry glaze.