Pork Loin Chops with Caramelized Apples

One of our fun family traditions is to go apple picking. This always results in too many apples. I have already baked an apple cake recipe here:http://www.saladgirlnat.com/2013/05/super-easy-apple-cake.html and the kids and I have been snacking on apples daily. This was another good way to use a few more apples and it was a delicious and fast dinner. The pork and the wine infused the apples with fantastic flavor. 

Ingredients:

4 Bone In  Loin Pork Chops

1-2 tablespoons of oil for frying

1 teaspoon sage (I was in a hurry and used dry)

Few tablespoons of flour for dredging (I used whole wheat)

2-3 Apples (I used golden delicious but any apple will do)—peeled, cored and sliced

½  cup of white wine

2 tablespoons of brown sugar

Salt to taste

Wash and dry pork. Add a few tablespoons of flour onto a large plate. Heat oil on a large skillet till nice and hot, about 2 minutes. In the meantime, coat pork chops with flour.

Add pork chops to skillet  and cook 3-5 minutes per side depending on how thick the chops are and how well done you want the chops to be cooked. 

Add salt, pepper and dry sage to each side.

Remove chops and keep warm. Keeping pan on medium, deglaze pan with white wine. Add apples and allow to cook through, about 5 minutes. Add brown sugar and cook another few minutes till cooked through. Return pork chops to skillet for another minute.

Serve pork chops topped with apples. I prepared pureed pumpkin (another fruit of our farm visit) as a side.

Enjoy!

Brown Sugar and Garlic Glazed Bone In Loin Pork Chops

This was a quick and tasty weeknight dinner! Will definitely be making it again as it was an all around hit. I served this with Collard Greens with Crunchy Bacon.

Pork Chops Cooking in Finished Glaze

Brown Sugar and Garlic Glazed Pork Chops with Bacony Collard Green

Ingredients:

4 bone in loin pork chops

3 peeled and crushed garlic cloves

1-2 teaspoons of Monteal Steak Seasoning

2 tablespoons brown sugar

1/3 cup of white wine

1/3 cup of chicken stock

2 tablespoons of unsalted butter

Wash and pat dry your pork chops.

Combine Montreal Seasoning, sugar and crushed garlic. Mix well.

Use half the mixture to rub ONE SIDE your pork chops, you will put this side first.

Pork Chops with Rub on One Side Ready to Go into Pan

Melt butter in a sauté pan over medium heat. Once melted, hot and bubbling, add the pork chops with seasoned side down. Cook about 2-3 minutes.

Flip over and carefully add the remaining rub on the other side of the pork chops. Cook another 2-3 minutes.  Remove to a plate.

Pork Chops with One Side Cooked About to Be Flipped Over

Add wine and stock and scrape off the bits that are stuck. Cook till the mixture is bubbling and beginning to thicken. Add the pork chops back in and allow the glaze to coat them.

I served these with Collard Greens Sauteed with Crunchy Bacon for a  healthier modern twist on southern cooking from this New York gal.

Pork Chops in Glaze All Ready!

Loosely adapted from http://www.food.com/recipe/brown-sugar-glazed-pork-loin-chops-449308

Pork Chops with Fried Sage and Garlic

This recipe was adapted from http://www.thefoodsection.com/foodsection/2004/10/pan_roasted_pro.html

Ingredients:
3 pork bone in pork chops, about ½ inch thick
20 sage leaves washed and dry
Juice of 1 lemon (I used Meyer)
5 garlic cloves
Salt to taste
2-3 tablespoons of oil, I used grape

Heat oil in skillet till hot. Drop in sage leaves and let sizzle till crisp, about 30 seconds per side. Remove from oil. Divide into 2 piles—bigger and smaller.

To the same skillet, add garlic. Cook till golden, about 2 minutes. Remove to another place.

To the sage and garlic infused oil, add your chops. If there is not enough oil, add another splash and heat for a minute.
Add you chops. Cook 3-5 minutes per side till brownish and caramelized looking, depending on how thick your pork is and how well you like it done.

Once you determine pork is done, add lemon juice, garlic and larger pile of sage back to pan. Swirl together. Serve immediately topping with remaining fried sage leaves.

I served with roasted brussel sprouts though some roasted potatoes would have been nice as well.

Balsamic Pork Chops (healthier then they sound)

This is a really tasty and surprising fast dinner particularly for a weeknight. I have made them and forgotten about them only to rediscover them all over again. 

Balsamic Pork Chops with Fresh Salad

INGREDIENTS FOR CHOPS:

4 loin chops about 1/2 inch thick

Flour for dredging (I use whole wheat)

1/2 Cup aged balsamic vinegar 

1 tsp brown sugar

1 tbsp oil (I use grape)

2 gloves crushed garlic
Salt and pepper to taste

Wash and dry pork chops.

Crush 2 garlic cloves, set aside.

Wrap in saran wrap and pound it like you mean it.  My kids always love this step!

Dredge in Flour. 

Add salt and pepper. Brown on both sides, about 4 minutes per side. Less or more depending on thickness but don't overcook.  Remove to a  dish. Pour off excess oil from the pan. Leave bits from pork if any.

Take balsamic vinger,  crushed garlic and add a bit of brown sugar. Reduce flame and let bubbling, remove crumbly bits. When vingar is totally bubbling, take off and pour over chops. It should look like this.

You really can serve this with anything. I made a simple salad of cubed tomato, seedless cucumbers, avocado, yellow pepper, shallots and fresh mozzarella. I dressed it in balsamic (2 tbsp) and 1 tbsp extra virgin olive oil. 

Dinner! Yummy, healthy and in keeping up with resolution to eat healthy this year!