ONE PAN PORK CHOPS WITH APPLES AND ONIONS
This pork chops with apples and onions dish is a deliciously light and flavorful meal that's perfect for Fall. Plus, it's all made in ONE pan!
Provided by The Chunky Chef
Time 26m
Number Of Ingredients 12
Steps:
- Season both sides of pork chops with kosher salt and black pepper. Add 1 Tbsp olive oil to large heavy bottomed pan (or skillet), and heat over MED-HIGH heat. Add pork chops to pan, leaving at least an inch between the chops to ensure even cooking and browning. Sear 3-5 minutes per side, or until pork chops are mostly done. Chops will continue cooking in the sauce later.
- Remove pork chops to a plate.
- In a small mixing bowl, whisk together chicken stock and mustard, set aside.
- Add remaining 1 Tbsp oil to the pan, then add apples and onions. Cook 4 minutes, stirring occasionally. Season with salt, pepper, sage, rosemary, and thyme. Stir to combine.
- Pour in stock mixture, using a wooden spoon to gently scrape the bottom of the pan to release any brown bits (those are full of great flavor).
- Slide pork chops back into the pan, nestling them down in between the apples.
- Cook 2-3 minutes, until pork chops are finished cooking and liquid has reduced by half.
Nutrition Facts : Calories 382 kcal, Carbohydrate 16.2 g, Protein 32.5 g, Fat 9.8 g, Cholesterol 17.1 mg, Sodium 359 mg, Sugar 10.3 g, ServingSize 1 serving
IT'S JUST PORK...AND CHUTNEY
Provided by Food Network
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F.
- In a medium bowl, combine the cinnamon, chili, cumin, fennel, paprika, pepper and salt.
- Rub each pork loin generously with the seasoning blend. Let the pork sit 20 to 30 minutes at room temperature.
- Preheat a large, oven-proof saute pan over medium-high heat. Once hot, add enough oil to coat the bottom of the pan. Place the pork tenderloins in the pan and sear the pork on all sides until golden brown, 3 to 4 minutes per side.
- Place the seared pork into the oven and cook until an instant-read thermometer reads 155 to 160 degrees F, 20 to 30 minutes. Remove the tenderloins from the oven, place them on a plate or cutting board, tent with foil and allow the meat to rest 10 minutes.
- Cut the pork into 1-inch thick slices and spoon liberal amounts of Cranberry Chutney over the pork and enjoy!
- In a medium saucepot, add the onions, garlic, 1/2 to 3/4 cup water, vinegar, sugar, ginger, allspice, fennel, chile and cloves. Bring the mixture to a boil.
- Add the cranberries to the pot and reduce the heat to a simmer. Cook the mixture until the cranberries have reconstituted and start softening and breaking down. If too much liquid evaporates, just add more water and keep cooking until you achieve the desired consistency. The chutney should be on the firmer/chunkier side of a jelly. Once the chutney is cooked, season with salt and pepper.
SMOKY PORK BURGERS WITH APPLE AND ONION CHUTNEY
Provided by Giada De Laurentiis
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 20
Steps:
- For the chutney: Bring the apples, onion, apple juice, vinegar, maple syrup and thyme to a boil over medium-high heat in a medium saucepan. Reduce the heat and simmer until the liquid has almost evaporated and the apples are soft, about 45 minutes. Cool and season with salt and pepper. The chutney can be made 1 day in advance.
- For the burgers: In a large bowl, combine the cheese, pancetta, apple, garlic, parsley, thyme, salt and pepper. Add the pork and mix well. Form the mixture into 6 burgers, each 4 1/2-inch in diameter and 3/4-inch thick.
- Place a grill pan over medium heat or preheat a gas or charcoal grill. Oil the grill with vegetable oil cooking spray. Drizzle the burgers with oil. Cook on low heat until cooked through, for 10 minutes on each side. The burgers are also ready when a meat thermometer registers 160 degrees F when inserted into the side of the burgers. Allow the burgers to rest for 10 minutes.
- Place the burgers on buns and top with chutney. Serve with lettuce leaves and sliced tomatoes if desired.
SMOKED PORK LOIN WITH APPLE CHUTNEY
Provided by Food Network
Categories main-dish
Time P1DT13h20m
Yield 20 servings
Number Of Ingredients 22
Steps:
- Put salt, sugar, molasses, vinegar, garlic, mustard powder, onion, pepper, rosemary, Worcestershire, bay leaves and 1 1/2 gallons water in a large stockpot. Bring to a boil and simmer, 20 to 30 minutes.
- Add ice to cool down, then place brine in fridge overnight to chill down to 40 degrees F. Place loin in brine and let brine for 24 hours.
- Preheat a smoker for smoking at 225 degrees F.
- Smoke loin with apple wood chunks until it reaches an internal temperature of 145 degrees F, about 4 1/2 hours. Let rest 20 minutes before slicing. Serve with Apple Chutney.
- Combine the apples, raisins, stock, brown sugar, whiskey, black pepper, salt, cinnamon, bell pepper and shallot in a saucepan and simmer 1 hour.
PORK TENDERLOIN WITH APPLES AND ONIONS
This is an easy, tasty main dish for the family on a weeknight. While the pork is in the oven, it's simple to steam a veggie side and prepare a quick salad.
Provided by Bibi
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Trim all silver skin from tenderloins; pat dry using paper towels. Rub 1 teaspoon vegetable oil over the surface of each tenderloin and rub with sea salt.
- Heat 1 tablespoon vegetable oil in a large, oven-proof skillet over medium heat until it shimmers, about 1 minute. Place tenderloins into the skillet and cook, rotating to brown all sides, about 10 minutes. Transfer pork to a large plate.
- Add remaining tablespoon oil to any drippings in the skillet. Cook apples and onions in the hot oil, stirring occasionally, until onions begin to turn translucent, about 5 minutes, adding a bit more oil if skillet gets dry.
- Meanwhile, spread Dijon mustard evenly over browned tenderloins using a pastry brush. Sprinkle 2 teaspoons thyme leaves over pork. Sprinkle remaining thyme over apple mixture and add black pepper; stir gently to combine. Nestle tenderloins into the skillet with apple mixture.
- Roast, uncovered, in the preheated oven until an instant-read thermometer inserted into the center of the tenderloins reads at least 145 degrees F (63 degrees C), about 15 minutes.
- Remove skillet from the oven and place pork onto a plate. Cover with aluminum foil and let rest.
- Meanwhile, pour chicken stock into a saucepan and cook over medium-high heat until reduced by 1/2, 8 to 10 minutes. Add to the skillet containing apple mixture.
- Heat over medium-high heat until boiling, about 5 minutes; stir in butter until melted. Slice pork and serve over apple mixture.
Nutrition Facts : Calories 313.1 calories, Carbohydrate 12.8 g, Cholesterol 103.5 mg, Fat 12.9 g, Fiber 2 g, Protein 36 g, SaturatedFat 3.8 g, Sodium 562.7 mg, Sugar 8.8 g
ROAST PORK WITH APPLES & ONIONS
The sweetness of the apples and onions nicely complements the roast pork. With its crisp skin and melt-in-your-mouth flavor, this is my family's favorite weekend dinner. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Sprinkle roast with salt and pepper. In a large nonstick skillet, heat oil over medium heat; brown roast on all sides. Transfer to a roasting pan coated with cooking spray. Place apples, onions and garlic around roast; sprinkle with rosemary., Roast until a thermometer inserted in pork reads 145°, 45-55 minutes, turning apples, onion and garlic once. Remove from oven; tent with foil. Let stand 10 minutes before slicing roast. Serve with apple mixture.
Nutrition Facts : Calories 210 calories, Fat 7g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 109mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic exchanges
GRILLED PORK AND APPLES
This delicious grilled pork is an especially nice dish to do in the fall, when there's an abundance of fresh apples. Prep time doesn't include marinating time.
Provided by Hey Jude
Categories Pork
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place meat in a plastic bag.
- In a small bowl, mix apple and lemon juices, sage, brown sugar and onion and stir until sugar is dissolved.
- Pour over meat.
- Close bag tightly and turn to coat chops well.
- Place in a bowl and refrigerate several hours or overnight.
- Remove chops from marinade and drain well.
- Place marinade in a small saucepan, bring to a boil and continue to boil for one full minute.
- Grill chops over hot coals for 20 minutes, turning and basting with marinade occasionally.
- Core apples but do not peel.
- Cut into thick rings.
- Brush apples with marinade and place on grill around pork.
- Continue grilling pork and apples until pork is done as desired and apples are tender, about 15 minutes.
- Remove from grill and sprinkle lightly with salt and pepper.
CARAMELIZED ONION AND APPLE CHUTNEY
I had grilled some thick pork chops one Fall day and wanted an onion and apple chutney to serve with the chops. After much searching for just the right recipe and coming up empty-handed, I created this recipe completely off the top of my head. The results were so delicious that my wife demanded I write down exactly what I had done so I could do it again. This chutney is the perfect balance of tart and sweet and is brimming over with rich, delicious flavor. I strongly suggest using a 12 to 14-inch stainless steel skillet with a lid if you have one. Around here, the raisins and caraway or celery seed are optional as the wife doesn't care for them as much as I do, but IMO, they only make it better. I hope you like this stuff as much as we do. Yield is more a guess than a certainty.
Provided by Two Socks
Categories Chutneys
Time 10m
Yield 5 cups
Number Of Ingredients 12
Steps:
- In a 12-inch (or larger) skillet, melt the butter over medium-high heat. Add the oil, and when hot, add the onions to the skillet, along with a pinch or two of kosher salt and a few grinds of black pepper. Cook, stirring often, for about 10 minutes, then lower the heat to medium and continue to cook, stirring occasionally, until the onions turn a rich golden brown, or about another 30 to 40 minutes. Do not rush this process as you do not want any onions to burn or dry out.
- Meanwhile, in a medium mixing bowl, whisk together the vinegar, brown sugar, mustard, celery or caraway seed (if using), and pure maple syrup along with more salt and pepper; set aside.
- When the onions are ready, raise the heat to medium-high again and add the apples. Cook, stirring frequently, for about 5 minutes, or until the apples just begin to soften. Add the vinegar mixture and deglaze the pan by scraping the bottom. If you're using a nonstick skillet, there will be nothing to deglaze. Stir in the raisins (if using) and cover the skillet, lower the heat to medium-low, and let simmer for 15 to 20 minutes, or until the apples are soft. Remove the lid and raise the heat back to medium-high. Cook the mixture, stirring often, until the liquid in the pan thickens enough that you can drag a spoon across the bottom and the liquid flows slowly back in, or is syrupy. Remove from the heat and set aside to cool. Taste and adjust the seasoning.
- This stuff is delicious and goes well with grilled or roasted pork.
Nutrition Facts : Calories 340, Fat 15.5, SaturatedFat 5.5, Cholesterol 18.3, Sodium 74.8, Carbohydrate 50.8, Fiber 3.7, Sugar 41.9, Protein 1.4
APPLE CHUTNEY
Provided by Ina Garten
Categories condiment
Time 1h15m
Yield makes about 3 cups
Number Of Ingredients 10
Steps:
- Combine the apples, onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, pepper flakes and salt and in a large saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat to simmer and continue cooking, stirring occasionally, for 50 minutes to 1 hour, until most of the liquid has evaporated. Take off the heat and add the raisins.
- Set aside to cool and store covered in the refrigerator for up to 2 weeks.
SAUTEED PORK CHOPS WITH APPLE CHUTNEY
Provided by Food Network Kitchen
Categories main-dish
Time 48m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In microwave-safe bowl stir together the jam, vinegar, butter, ginger, salt, curry powder, cinnamon stick, pepper flakes, and onion. Cover with plastic wrap and cook in the microwave oven on full power for 2 minutes. Carefully remove the cover, add the apples and cranberries, and stir to lightly coat the fruit with the flavorings. Re-cover, and microwave at full power for 10 minutes. Poke holes in the plastic wrapping and set aside for 10 minutes. Stir in the cilantro.
- Preheat the oven 350 degrees F.
- Heat a large oven-proof skillet over a high heat. Add the oil to the pan and heat until shimmering. Season the pork chops with salt and pepper. Lay the chops in the pan and sear until golden on 1 side, about 3 minutes. (If pan is too crowded sear the chops in batches, setting the first ones aside on a platter while searing the second batch.) Add the butter along the sides of the pan in small pieces. Sear the fatty side of each chop by holding the chop sideways with tongs, about 1 minute per chop. Turn the chops over and immediately transfer the pan to the oven. Cook the chops until an instant-read thermometer registers 140 degrees, about 10 minutes.
- Or for thin pork chops: Place a large oven-proof skillet over a high heat. Add the oil to the pan and heat until shimmering. Season 1 side of the pork chops with salt and pepper. Lay 4 chops in the pan and sear on one side until golden, about 3 minutes. Flatten with a spatula if the edges curl up. Turn the chops over and cook an additional minute.
- Set chop aside on a warm plate and repeat with remaining chops.
- Transfer chops to a plate or platter and serve with chutney.
- (If the chops have lots of juice, bring them to a boil and then swirl in the butter to make a quick pan sauce. Pour over the chops or mix in the chutney if desired.)
- Serve 2 thin chops or 1 thick chop per person with the chutney.
GRILLED PORK AND APPLES WITH RED ONION CHUTNEY
Spice up your dinner with grilled pork- ready in just an hour.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oil in 2-quart saucepan over medium heat. Cook onion in oil about 8 minutes, stirring frequently, until onion is tender. Mix 2 tablespoons of the brown sugar and 4 teaspoons of the vinegar in small bowl; reserve.
- Stir remaining brown sugar and vinegar, the dried fruits and pumpkin pie spice into onion. Heat to boiling; reduce heat to low. Cook 20 to 25 minutes or until dried fruits are plump and mixture has thickened; remove from heat.
- Heat coals or gas grill for direct heat. Lightly brush some of the reserved brown sugar mixture over pork. Place pork on grill rack 4 to 6 inches from medium heat. Cover and grill 18 to 22 minutes, turning once, until pork is slightly pink in center.
- Lightly brush apple rings with remaining brown sugar mixture. Place apple rings on grill for last 10 minutes of grilling. Cut pork diagonally into slices. Serve with grilled apples and chutney.
Nutrition Facts : Calories 310, Carbohydrate 36 g, Cholesterol 70 mg, Fiber 3 g, Protein 26 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 60 mg
PORK GOULASH WITH APPLE AND ONION
Provided by Rachael Ray : Food Network
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Heat the oil in a large Dutch oven over medium-high heat. Add the bacon and cook until crisp; remove with a slotted spoon. Pat the pork dry with paper towels, add to the hot bacon drippings and allow the meat to form a browned crust. Flip the pork, cook until the other side is browned and then crumble the pork with a wooden spoon. Season with salt and pepper.
- While the pork browns, peel and chop the apples. Add to the pork along with the thyme, chile peppers, onions and bay leaf and stir to soften, about 5 minutes. Add the paprika, coriander and cumin and stir for 1 minute. Return the bacon to the pan and add the chicken stock, cider and lemon juice. Bring to a boil, then reduce the heat and simmer until thickened and the pork is tender (for hand-cut shoulder). Add a little more stock or water if the goulash dries out too quickly.
- To serve, cook the noodles and toss with butter. Stir in the dill and parsley. Fill serving bowls with the noodles and a ladleful of goulash. Top with the cheese and sour cream.
ROAST LOIN OF PORK WITH APPLE-ONION CHUTNEY
Steps:
- Make chutney:
- Heat oil in heavy large skillet over medium-high heat. Add onions and sauté until golden, about 30 minutes. Stir in both vinegars. Add apples, mustard seeds, sugar, ginger and allspice. Reduce heat to medium and sauté until apples are tender, about 15 minutes.
- Meanwhile, prepare pork:
- Preheat oven to 375°F. Sprinkle pork with salt and pepper. Melt butter with oil in large wide ovenproof pot over medium-high heat until butter begins to brown. Add pork and cook until brown on all sides, about 8 minutes. Add 3/4 cup chicken broth to pot. Cover pot. Transfer to oven and roast until thermometer inserted into center of pork registers 150°F, about 35 minutes. Transfer pork to platter. Tent with foil to keep warm.
- Pour cooking liquid from pot into 2-cup glass measuring cup (do not clean pot). Freeze liquid 5 minutes. Spoon fat off top of cooking liquid, returning 1 tablespoon fat to same pot. Add cooking liquid, apple chutney and remaining 1/2 cup broth to pot. Simmer mixture 4 minutes to blend flavors. Season chutney to taste with salt and pepper.
- Slice pork. Spoon apple chutney over pork and serve.
GRILLED PORK TENDERLOIN WITH FRIED APPLES
Delicious!
Provided by Alyssa Long
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Generously season pork tenderloin with garlic salt and pepper.
- Cook pork on the preheated grill, turning twice on each side, until no longer pink in the center, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pork from grill and cover with aluminum foil; let rest for 5 minutes. Slice pork and place on a serving platter.
- Melt butter in a skillet over medium heat; add apples. Cover skillet and cook for 5 minutes. Stir apples and sprinkle with sugar; reduce heat to low. Cover skillet and cook apples for 5 more minutes. Remove cover; cook and stir until apples are lightly browned, 2 to 3 more minutes. Spoon apples over sliced pork.
Nutrition Facts : Calories 384.9 calories, Carbohydrate 29.7 g, Cholesterol 121.1 mg, Fat 14 g, Fiber 2 g, Protein 35.5 g, SaturatedFat 7.3 g, Sodium 221.5 mg, Sugar 27.3 g
BONELESS PORK CHOPS WITH APPLE CHUTNEY
Boneless center-cut pork chops are topped with a sweet-and-spicy apple chutney.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Heat 2 tablespoons olive oil in an ovenproof skillet over medium heat. Sprinkle salt and pepper on both sides of pork chops; add to skillet. Saute until golden brown, about 2 minutes; flip. Cook 2 minutes more; place pan in oven. Roast until meat is cooked through and registers 155 degrees on an instant-read thermometer, about 5 minutes. Transfer to a platter.
- Meanwhile, in a large saucepan, heat remaining 2 tablespoons olive oil over medium heat; add onion. Saute over medium heat until translucent and beginning to brown, about 6 minutes. Add apples; saute 4 minutes more. Add vinegar, raisins, ginger, mustard, and cayenne. Stir well to combine; cover. Continue cooking, stirring occasionally, until apples are very tender but hold their shape, about 3 minutes. Season with salt and pepper, and serve over pork chops.
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