Spiced Pork Chops Squash And Apples Recipes

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.

Steps:

• Preheat the oven to 350 degrees F.
• In a mixing bowl combine the water, brown sugar, sea salt, apple juice concentrate, peppercorns, and thyme. Give it a good stir to dissolve the sugar and salt. Transfer the mixture to an extra-large re-sealable plastic bag. Submerge the pork chops in the brine, seal up the bag, and put it in the refrigerator for 2 hours to tenderize the meat. Do not brine longer than that or the meat will break down too much and get mushy.
• Remove the pork chops from the brine and pat them dry with paper towels. Sprinkle both sides of the meat with salt and pepper. Put a heavy skillet over medium-high heat. Add a 3-count drizzle of olive oil and get it hot. Lay 2 pork chops in the pan (most likely only 2 of these massive pork chops will fit comfortably) and brown 4 minutes per side. Remove the pork chops to a large baking pan; brown the remaining 2 chops and add them to the others in the pan. Put the baking pan in the oven and roast the chops for 30 minutes. The pork is done when the center is still rosy and the internal temperature reads 140 to 145 degrees F when tested with an instant-read thermometer.
• While the chops cook, melt the butter in a clean skillet over medium-low heat. Add the apples and thyme and coat in the butter; cook and stir for 8 minutes to give them some color. Toss in the raisins and add the apple juice, stirring to scrape up the brown bits. Stir in the brown sugar, cinnamon, cloves, and dry mustard; season with salt and pepper. Squeeze in the juice from the lemon to wake up the flavor and simmer for 10 minutes or until the apples break down and soften. Spoon the spiced apples over the pork chops.

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.

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.

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.

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.

Steps:

• In a large nonstick skillet sprayed with nonstick spray, cook pork chops over medium-high heat until browned on both sides.
• Combine apple butter, mustard, cumin, salt and pepper.
• Spoon over pork chops.
• Reduce heat, cover, and cook until meat is just slightly pink in the middle, about 10 minutes.
• Remove chops and keep warm.
• Leave sauce in skillet.
• Add apples, onions and vinegar to skillet.
• Stir.
• Cover and cook over medium-high heat for 5 minutes, until apples and onions are tender.
• Spoon apple mixture over warm pork chops and serve.

Steps:

• For chutney, melt butter over medium-high heat.
• Add apple, saute 4 minutes or until lightly browned.
• Add remaining 7 chutney ingredients; bring to a boil.
• Reduce heat and simmer 8 minutes or until apples are tender, stirring occasionally.
• For pork, combine the 5 spices and sprinkle over pork.
• Grill, either on an outdoor grill or a grill pan, cooking approximately 4 minutes on each side.
• Serve with chutney.