Wednesday, November 30, 2011

Pork Chop with Cinnamon Apples


A perfect combination...porkchop and apples! Typically, in America, apple sauce is used by pureeing cooked apples in a blender and used as a condiment. In my recipe, I sliced the apples to make it like a filling for an apple pie. Here's my simple recipe:


Porkchop Marinade
  1 tablespoon soy sauce
  2 cloves chopped garlic
  1 tablespoon apple cider vinegar
  Pinch of salt & pepper
 



Cinnamon Apples
  1 whole red delicious apple, sliced 1/4" thick
  4 tablespoons of sugar
  1/2 tspn. cinnamon
  1 cup water


Marinade the porkchop and set aside for at least  a couple of hours. Cook the apples until you get a sauce reduction with the consistency of an apple pie filling, then empty the pan by placing the apples in a fridge to cool for at least an hour. Using the same pan for the apples, fry the porkchop in 1/3 cup of oil. Cook for 4 minutes each side in high heat then season with salt and pepper.


You can either stack the porkchop on a bed of rice or sauteed potatoes or a combination and lay the cinnamon apples on top of the meat for presentation. Bona petit!

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