Crispy Fried Pork And Apples Recipes

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.

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.

Steps:

• Melt butter in a large skillet over medium heat; stir sugar and cinnamon into the hot butter. Add apples and cook until apples begin to break down, 5 to 8 minutes.

Steps:

• Pound each chop with meat mallet. Slice apple into 6 rings. Blend eggs and half-and-half in small mixing bowl. Mix bread crumbs, ginger, salt, coriander (optional) and allspice in shallow dish or on sheet of waxed paper. Set aside.Heat 2 to 3 inches Crisco Oil in deep fryer to 350°F. Dip pork and apple rings in egg mixture, then in bread crumb mixture to coat. Fry 2 or 3 pieces pork at a time 2 to 3 minutes, or until deep golden brown. Drain on paper towels. Fry apple rings 2 to 3 minutes, or until deep golden brown. Drain on paper towels.