Best Farmhouse Fried Pork And Apples Recipes

PAN-SEARED PORK CHOPS WITH CARAMELIZED APPLES

Steps:

• Pat dry pork chops with paper towels.
• Brush pork chops with 1 tablespoon of olive oil and season with salt and freshly ground black pepper, and Italian seasoning.
• Allow the pork chops to rest while you prepare the apples as follows below. This brings pork chops closer to room temperature which will help them sear better.
• I used 2 apples (1 red Gala apple and 1 green Granny Smith apple, for presentation purposes). Core the apples and slice each one length-wise.
• Place sliced apples into a large bowl, add brown sugar, cinnamon, and mix. Let apples sit for about 10 minutes to release juices.
• In a large pan (I used a large stainless steel skillet), heat 1 tablespoon of butter and 1 tablespoon of olive oil on high heat. Add sliced apples (without juice at the bottom of the pan) and cook on high heat for about 3 minutes on one side, checking periodically. After 3 or 5 minutes, flip sliced apples to the other side, reduce heat to medium and cook the apples for another 3 or 5 minutes. Remove from heat.
• Cook the apples in a single layer, without overcrowding to get a slightly "roasted" appearance. That means you might have to cook apples in 2 batches. Use the remaining 1 tablespoon of butter for the second batch.
• Depending on how hot your stove gets, it might take you less or more time to cook apples, the key is to brown them or even get a slightly "burned" effect. But don't overdo it, remove the cooked apples from the skillet once the apples have this "roasted" appearance.
• Right after you remove the pan with roasted sliced apples from the heat, immediately add honey to the hot skillet - it will make apples sizzle and will caramelize them beautifully, off the heat.
• For best searing results, use a cast-iron skillet. Heat a large skillet over medium-high heat for about 3 minutes to heat it through.
• Add 2 tablespoons of olive oil - the oil should shimmer. Add the pork chops, and cook them on one side for 5 minutes, without moving.
• Reduce the heat to medium, flip the pork chops over to the other side, and cook them on medium heat for about 5 minutes. Cook longer (depending on the thickness of your pork chops) until the pork chops are cooked through.
• Spoon the cooked apples, together with the sauce from cooking the apples, over the pork chops. Top with fresh thyme.

MUSTARDY PORK & APPLES

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.

FARMHOUSE FRIED PORK AND APPLES

Steps:

• Heat 2 to 3 inches Crisco to 365°F in deep fryer.Pound each chop to 1/4 inch thickness with meat mallet. Slice apple into 6 rings.Combine eggs and milk in shallow bowl or pie plate. Mix well. Dip pork and apple rings in egg mixture. Coat with crumbs.Fry pork and apple rings, a few at a time, in oil. Fry 2 or 3 minutes or until deep golden brown. Turn as needed for even browning. Drain on paper towels.

FARMHOUSE PORK AND APPLE PIE

Steps:

• Cook bacon in an ovenproof 12 inch skillet until crisp. Remove with a slotted spoon to paper towels to drain.
• In drippings, saute onions until tender; remove with a slotted spooon and set aside.
• Dust pork lightly with flour. Brown a third at a time in drippings, adding oil if needed.
• To pork, add bacon, onions, apples, sage,nutmeg, salt and pepper. Stir in cider and water.
• Cover and bake at 325 for 2 hours or until pork is tender.
• In a saucepan, cook potatoes in boiling water until tender.
• Drain, and mash with milk and 3 tablespoons butter.
• Add salt and pepper to taste.
• Remove skillet from oven and spread potatoes over pork mixture.
• Melt remaining butter; brush over potatoes.
• Broil 6 inches from the heat for 5 minutes or until topping is browned.
• Sprinkle with parsley if desired.

PORK CHOPS WITH APPLES AND ONIONS

Steps:

• Trim the chops of excess fat. Sprinkle generously with salt and pepper on both sides. Heat a 14-inch cast-iron skillet (if you have a smaller one, you'll need to work in batches) over high heat, and then swirl in the olive oil. Lay in the pork chops and don't move them for a few minutes, to assure a good golden sear forms. Turn and brown well on the second side for a total of about 10 minutes. Transfer the chops to a warm plate.
• Swirl the butter into the pan. Add the onion and apples. Saute until the onion slices are lightly caramelized and the apples have begun to soften, about 8 minutes. Stir in the beer or other liquid. Return chops to the pan.
• Cook until the pork is tender, about 15 more minutes (depending on the size of the chops), turning halfway through and covering the chops with the apple mixture. If the apple mixture needs a little thickening, transfer the chops to the warm plate again and simmer the mixture on high for a few minutes to reduce. Serve the chops over rice or mashed potatoes with a large spoonful of the apple-onion mixture over the top.