Imagine a soothing spicy cup of apple cider on a cold wintry night. That's what this marinade reminds me of. Only instead of in a glass for sipping I'm basting it over a succulent thick meaty pork chop!
Since the weather is flip flopping between cold and hot still, I figure a recipe with the flavors of fall and a little taste of spring is perfect.
No, I do not still have my holiday decorations up. Although my birds have been enjoying my Christmas tree adorned with suet and seed bells instead of lights and decorations since January! I created this juicy chop in December and after a few tweeks it's ready for its internet debut.
Savory earth meets sweet fruit, sugary tendrils of onions, and warm caramel liqueur smoothed over and surrounding a juicy piece of pork. Since these ingredients are available all year you can enjoy this fabulous meal any time!
And that interesting cranberry side dish in the background is a citrusy creamy risotto that I'll feature in the next post :)
Ingredients For Pork Chops
1 15 ounce bone in center cut pork chop
salt and pepper to taste
1 1/2 cups apple jelly
2 1/2 teaspoons fresh ginger
1/4 teaspoons red pepper flakes
pinch of salt
1 teaspoon coriander
2 pinches cloves
2 tablespoons fresh sage
2 tablespoons cognac
Directions For Pork Chops
Add apple jelly and next 7 ingredients into a saucepan. Stir together and cook on medium heat until it thickens into a glaze, about 20 or 25 minutes. Stir occasionally so it doesn't stick. Reserve about a quarter of the mixture to coat the finished pork chop.
Season both sides of pork chop with salt and pepper. Baste on one side. Bake for 12 minutes. Turn over, baste the other side and bake for about 12 to 14 more minutes or until the internal temperature reaches 145 degrees with a rest time of about 3 minutes.
Caramelized apples and onions
Ingredients For Topping
1 tablespoon blood orange oil
1 onion, chopped
1 Fuji apple, diced in medium sized cubes
1 tablespoon Apricot Balsamic vinegar
2 tablespoons apple butter
Heat oil on medium heat. Toss in onions. Cook for about 10 minutes. Add in apples and stir together. Cook until apples are tender. Pour in vinegar. Allow to cook off for a couple of minutes. Stir in apple butter and coat the apples and onions and heat through. Serve over pork chop.
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