Spiced Pork Chops Squash And Apples Recipes

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PORK CHOPS WITH TOASTED SPICE RUB AND APPLE DRESSING



Pork Chops with Toasted Spice Rub and Apple Dressing image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 6

4 (12-ounce) center-cut pork chops
Gray salt
2 tablespoons Toasted Spice Rub, recipe follows
2 tablespoons extra-virgin olive oil
1/3 cup dry white wine
1/2 cup Honey Roasted Apple Sauce, recipe follows

Steps:

  • Preheat the oven to 350 degrees F.
  • Season both sides of the pork chops with salt and toasted spice rub.
  • Heat the oil in an ovenproof skillet over medium heat and sear the pork chops until golden brown, about 4 minutes on 1side and 1 minute on the other side. Place pork chops on baking sheet. Remove excess oil from skillet.
  • Bake the chops until just cooked through, about 8 to 10 minutes. Remove to a serving platter.
  • Over medium heat, add the wine to the skillet, stir, and reduce to 1 to 2 tablespoons; add the apple sauce and bring to a simmer. Spoon over each chop.
  • Toasted Spice Rub
  • 1/4 cup fennel seeds
  • 1 tablespoon coriander seeds
  • 1 tablespoon peppercorns
  • 1 teaspoon crushed red pepper flakes
  • 1/4 cup pure California chili powder
  • 2 tablespoons kosher salt
  • 2 tablespoons ground cinnamon
  • Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel begins to turn light brown, add the red pepper flakes, and toss several times. Immediately turn the spice mixture out onto a plate to cool.
  • Put in a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients.
  • Keep the spice mix in a glass jar in a cool, dry place, or freeze.
  • Note: If you have an exhaust fan over your stove, turn it on before you start toasting the spices. Be careful not to inhale the fumes once you add the red pepper flakes.
  • Yield: 1 cup
  • 12 apples, Gravenstein or McIntosh
  • 2 tablespoons butter
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon finely ground sea salt, preferably gray salt
  • 1/3 cup honey
  • Preheat oven to 425 degrees F.
  • Peel the apples with a vegetable peeler, remove the core and cut into 1-inch chunks, place in a large bowl. Heat a large skillet or roasting pan over medium-high heat. Add the butter. When the butter begins to brown, add lemon juice, then add the apples and salt. Cook until the apples just begin to color, about 4 minutes. Stir in the honey. Roast the apples in the oven until soft and lightly caramelized, about 12 minutes. Fork mash for a chunky version or puree in food processor for a smoother sauce.
  • Serve warm, room temperature or cold.

PORK WITH SQUASH AND APPLES



Pork with Squash and Apples image

Provided by Food Network Kitchen

Categories     main-dish

Time 53m

Yield 4 servings

Number Of Ingredients 11

1 teaspoon freshly grated nutmeg
1 1/2 teaspoons minced garlic (about 2 large cloves)
2 tablespoons chopped fresh sage
2 1-pound pork tenderloins, trimmed
Kosher salt and freshly ground pepper
1 small butternut squash, peeled and cut into 1-inch pieces
2 cooking apples, peeled and cut into 1/2-inch pieces
1 medium red onion, cut into 1/2-inch pieces
1 tablespoon honey mustard
1 sprig fresh rosemary
5 tablespoons unsalted butter, cut into pieces

Steps:

  • Preheat the oven to 425 degrees. Mix the nutmeg, 1 teaspoon garlic and the sage in a bowl. Rub over the pork and season with salt and pepper.
  • Toss the squash, apples, onion, the remaining 1/2 teaspoon garlic, the honey mustard, and salt and pepper to taste in a bowl. Spread out on a long sheet of foil. Add the rosemary and 3 tablespoons butter, then bring the ends of the foil together and crimp to seal into a packet. Place the packet on a baking sheet and roast on the upper rack until tender, 30 to 35 minutes. Poke holes in the packet to release steam.
  • Meanwhile, heat a large ovenproof skillet over medium-high heat. Add the remaining 2 tablespoons butter, then brown the pork on all sides, about 8 minutes. Add 2 tablespoons water and scrape up any browned bits from the pan, then transfer the skillet to the lower oven rack and roast until a thermometer registers 150, about 15 minutes. Transfer the meat to a cutting board and let rest 5 minutes.
  • Return the skillet to medium heat. Add 1/2 cup water, scrape up any browned bits and simmer about 2 minutes. Slice the pork and drizzle with the pan juices. Serve with the squash and apples.

PORK WITH APPLES AND SQUASH



Pork with Apples and Squash image

Enjoy this delicious pork with apples and tender squash that's ready in 40 minutes - perfect for a dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 11

4 lean pork loin or rib chops, about 1/2 inch thick (about 1 pound)
1 teaspoon dried sage leaves
1/2 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, finely chopped
1 medium onion, cut into 1/4-inch slices
1/2 cup chicken broth
1 acorn squash (about 1 1/2 pounds)
1 medium unpeeled cooking apple, cored and cut into eighths
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Trim fat from pork. Mix sage, 1/2 teaspoon salt, 1/4 teaspoon pepper and the garlic; rub on both sides of pork.
  • Cook pork in 10-inch nonstick skillet over medium heat about 3 minutes on each side until brown. Place onion on pork. Pour broth around pork. Heat to boiling; reduce heat.
  • Cut squash crosswise into 1-inch slices; remove seeds and fibers. Cut each slice into fourths. Place squash and apple on pork; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and simmer about 15 minutes or until pork is slightly pink when cut near bone and squash is tender.

Nutrition Facts : Calories 255, Carbohydrate 25 g, Cholesterol 65 mg, Fiber 3 g, Protein 25 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 590 mg

SPICED PORK CHOPS



Spiced Pork Chops image

Being a widow who likes to cook big meals, I frequently invite family and friends for dinner. On busy days, I rely on this easy recipe, which I got from a dear friend. It's hearty and satisfying and always gets raves. -Joan MacKinnon, Brooklyn, Nova Scotia

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 15

1/2 cup all-purpose flour
1-1/2 teaspoons garlic powder
1-1/2 teaspoons ground mustard
1-1/2 teaspoons paprika
1/2 teaspoon celery salt
1/4 teaspoon ground ginger
1/8 teaspoon dried oregano
1/8 teaspoon dried basil
1/8 teaspoon salt
Pinch pepper
4 pork loin chops (about 3/4 inch thick and 8 ounces each)
1 to 2 tablespoons canola oil
1 cup ketchup
1 cup water
1/4 cup packed brown sugar

Steps:

  • In a large resealable plastic bag, combine the first 10 ingredients. Add pork chops, a few at a time; seal bag and toss to coat. , In a large skillet, brown chops in oil on both sides. Place in a greased 13-in. x 9-in. baking dish. In a small bowl, combine the ketchup, water and brown sugar; pour over chops. , Bake, uncovered, at 350° for 30 minutes or until a thermometer reads 145°. Let stand for 5 minutes before serving.

Nutrition Facts :

SEARED PORK CHOP WITH APPLE GRAVY AND POTATO SQUASH CAKE



Seared Pork Chop with Apple Gravy and Potato Squash Cake image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 2h25m

Yield 4 servings

Number Of Ingredients 13

1 spaghetti squash, split lengthwise and seeds scooped out
Grapeseed oil, as needed
Salt and freshly ground black pepper
1 1/2 pounds potatoes, peeled and quartered
2 egg yolks
1/2 cup brown gravy or demi-glace
1 tablespoon stone-ground mustard
Four 7- to 9-ounce bone-in pork chops
Salt and freshly ground black pepper
2 tablespoons grapeseed oil
1/4 cup small diced skin-on apple
Chicken stock, as needed
1 tablespoon unsalted butter

Steps:

  • For the potato squash cakes: Preheat the oven to 350 degrees F.
  • Drizzle the squash halves with oil, sprinkle with salt and pepper and put on a baking sheet cut-side up. Roast until tender, 45 to 60 minutes. Set aside to cool.
  • Put the potatoes in a pot and add enough salted water to cover. Cover the pot, bring to a boil, lower the heat and simmer until tender, 20 to 25 minutes. Drain the potatoes and mash with a fork or potato masher.
  • Measure out 1 cup of the squash and 2 cups of the potatoes into a large bowl (save any remaining vegetables for another use). Add the egg yolks and some salt and pepper and blend well. Shape into four equal cakes.
  • Heat a saute pan over medium-high heat. Add some oil and then the cakes and cook until golden brown on one side. Flip and cook on the second side until golden brown. Keep warm.
  • For the pork chops and apple gravy: Warm the brown gravy and mustard in a saucepan over medium heat, stirring throughout. Keep on medium-low heat while you cook the chops.
  • Sprinkle the pork chops on both sides with 1 tablespoon salt and 1 teaspoon pepper. Heat a large pan over medium-high heat until warmed. Ad the oil and the chops and cook until browned on one side, 5 to 6 minutes; flip and cook on the other side another 6 minutes. Remove the chops and keep warm.
  • Add the apples to the pork chop pan and cook until softened, 3 to 4 minutes. Transfer the apples to the saucepan with the brown sauce and mustard; stir and taste for seasoning and thickness of sauce, adjusting with chicken stock and salt and pepper if needed. Finish by stirring in the butter.
  • To serve, place a potato squash cake on each plate and then a chop. Finish with the apple gravy and serve.

PORK CHOPS WITH SPICY APPLES AND CABBAGE



Pork Chops with Spicy Apples and Cabbage image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 onion (1/2 chopped, 1/2 thinly sliced)
1 1-inch piece fresh ginger, peeled and sliced
1 to 2 tablespoons Sriracha
2 tablespoons rice vinegar
1 tablespoon sweet paprika
Kosher salt and freshly ground pepper
4 1/2-inch-thick boneless pork chops
2 tablespoons vegetable oil
1/2 small head napa cabbage, chopped
1 large crisp apple (such as Honeycrisp or Fuji), thinly sliced
1 bunch watercress, thick stems trimmed
1/4 cup sour cream

Steps:

  • Preheat the broiler. Combine the chopped onion, ginger, Sriracha, rice vinegar, paprika, 1/2 teaspoon salt and 1/4 cup water in a blender; puree and set aside.
  • Season the pork chops with salt and pepper. Transfer to a baking sheet and broil until lightly browned and cooked through (do not turn), about 7 minutes. Tent with foil and set aside.
  • Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Add the cabbage, sliced onion and 1/2 teaspoon salt; cook, stirring, until softened and lightly browned, 2 to 4 minutes. Stir in the onion-ginger puree and cook until the cabbage is well coated and tender, about 2 minutes. Add the apple and watercress and toss to coat. Season with pepper.
  • Divide the pork among plates; drizzle with any juices from the baking sheet. Serve with the cabbage-apple mixture and sour cream.

Nutrition Facts : Calories 470, Fat 19 grams, SaturatedFat 5 grams, Cholesterol 150 milligrams, Sodium 827 milligrams, Carbohydrate 18 grams, Fiber 3 grams, Protein 54 grams, Sugar 11 grams

PORK CHOPS WITH SPICED SWEET POTATOES AND APPLES



Pork Chops with Spiced Sweet Potatoes and Apples image

Categories     Fruit     Pork     Potato     Sauté     Quick & Easy     Father's Day     Apple     Sweet Potato/Yam     Spring     Bon Appétit

Yield Serves 2; can be doubled

Number Of Ingredients 7

4 3/4-inch-thick boneless pork chops
1 1/2 tablespoons vegetable oil
1 8-ounce red-skinned sweet potato (yam), peeled, thinly sliced
1 onion, thinly sliced
1 large unpeeled apple, halved, cored, thickly sliced
1/4 teaspoon ground cinnamon
1/3 cup canned low-salt chicken broth

Steps:

  • Sprinkle pork with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add pork; sauté until brown, about 3 minutes per side. Transfer pork to plate. Add potato and onion to skillet. Reduce heat to medium; sauté until onion is golden, about 7 minutes. Mix in apple and cinnamon; season with salt and pepper. Nestle pork among vegetables. Pour in broth; bring to boil. Cover, reduce heat and simmer until pork and vegetables are tender, about 10 minutes.

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