Best Pork Kiev With Caramelised Apples Recipes

CARAMEL APPLE PORK CHOPS

Caramel Apple Pork Chops image

Warm, spicy, and sweet, this wonderful Fall recipe is a guaranteed favorite for kids, and is great with smashed potatoes and buttered green beans.

Provided by Anonymous

Categories Main Dish Recipes Pork Pork Chop Recipes

Time 45m

Yield 4

Number Of Ingredients 9

Ingredients

4 (3/4 inch) thick pork chops
1 teaspoon vegetable oil
2 tablespoons brown sugar
salt and pepper to taste
⅛ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
2 tablespoons unsalted butter
2 tart apples - peeled, cored and sliced
3 tablespoons pecans

Steps:

Preheat oven to 175 degrees F (80 degrees C). Place a medium dish in the oven to warm.
Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven.
In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven.
Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon sauce over apples and chops. Sprinkle with pecans.

Nutrition Facts : Calories 262.2 calories, Carbohydrate 17.1 g, Cholesterol 47.6 mg, Fat 16 g, Fiber 2.2 g, Protein 13.8 g, SaturatedFat 6 g, Sodium 27.4 mg, Sugar 14 g

PORK CHOPS WITH CARAMELIZED APPLES AND ARUGULA

Pork Chops with Caramelized Apples and Arugula image

In this gourmet version of the classic combination of pork chops and applesauce, fresh apple juice and rosemary create a sweet glaze for the tender chops.

Provided by Jeffrey Saad

Categories main-dish

Yield Serves 2

Number Of Ingredients 12

Ingredients

Salt and freshly ground black pepper to taste
2 pork chops
2 tablespoons olive oil
1 cup finely chopped shallots
1 medium green apple, cut into 1/2-inch cubes
1 garlic clove, chopped
1/2 cup brandy
1 cup apple juice (ideally fresh)
2 teaspoons fresh rosemary, finely chopped
1 cup chicken stock
1 tablespoon unsalted butter
2 cups arugula, washed and dried

Steps:

Flavor Secrets: To prepare a brine, combine 1 cup water, 1/4 cup kosher salt, and 1/4 cup brown sugar. Bring to a boil for 1 minute to dissolve the salt and sugar. Remove from the heat and cool. Stir in 3 cups cold water. Submerge the meat in the brine for at least 4 hours.
1. For maximum juiciness, brine the pork chops for 4 hours if you can (see Flavor Secrets, above). Pat the pork chops dry with a paper towel and season with salt and pepper.
2. In a saute pan over medium-high heat, add the olive oil. Heat the oil until it just starts to haze. Add the pork chops and saute until golden on both sides, about 3 minutes per side. Closely monitor the heat so the pork chops get a deep golden brown but so the bits at the bottom of the pan don't burn-they are the flavor foundation for your sauce. Remove the pork chops and set aside.
3. Add the shallots, apples, and garlic to the same pan. Cook for 2 minutes or until golden. Use tongs to scrape the bits off the bottom of the pan. Add the brandy and let boil, reducing the liquid by half. Add the apple juice and rosemary, and boil for 1 minute. Add the chicken stock and boil (reduce) until you have a nice saucy consistency. Add the butter. Turn off the heat and stir just until the butter is melted. Stir in the arugula.
4. Place each pork chop on a plate. Pour the sauce with the arugula over the top.