First published by Chronicle Books LLC, San Francisco, California. Copyright © 2001 Weber-Stephen Products Co. Continue grilling over Indirect Medium heat until the juices run clear, 6 to 8 minutes. Sear the pork chops over Direct High heat for 6 minutes, turning once halfway through searing time. Allow to stand at room temperature for 20 to 30 minutes before grilling. Season the pork chops evenly with the rub, pressing it into the meat. TO MAKE THE RUB: In a small bowl combine the rub ingredients. Sear the pork chops over Direct High heat for 6 minutes, turning once halfway through. Place pork chops in a large cast-iron or other ovenproof skillet. Allow to stand at room temperature for 20 to 30 minutes before grilling. If the sauce seems too thin, return to the pan and simmer until thickened. Ingredients 4 bone-in pork loin chops (1/2 inch thick and 7 ounces each) 1 cup unsweetened applesauce 1/4 cup packed brown sugar 1 tablespoon barbecue sauce 1 tablespoon Worcestershire sauce 1 garlic clove, minced 1/2 teaspoon salt 1/2 teaspoon pepper Directions Preheat oven to 350. Transfer to a food processor and process until smooth. Add the remaining sauce ingredients, stir, lower heat to simmer, and cook, covered, until the apples are very tender, about 5 minutes more. Serves: 4 cup olive oil 1 bunch fresh flat-leaf parsley, leaves only, chopped 1 bunch fresh thyme, chopped 3 cloves garlic, cut into slivers Zest of 1. Remove the pork chops from the skillet and allow them to rest for about 5 minutes. Place pork chops in the same skillet over medium heat cook until pork chops are browned, about 5 minutes per side. Melt butter in a large skillet over medium heat cook and stir apple and onion in melted butter until tender, about 5. Cook the pork chops for 3-4 minutes per side, or until they have reached a minimum internal temperature of 145° F. Directions Preheat the oven to 375 degrees F (190 degrees C). Carefully add the pork chops to the skillet. Perfect with carrots and potatoes.TO MAKE THE APPLESAUCE: In a medium sauté pan over medium-high heat, cook the apples with the butter, stirring occasionally, until the apples begin to brown, about 5 minutes. Heat the oil in a large skillet over medium-high heat. Serve with 3 tablespoons of Ginger Applesauce for each serving. It will take about 12 to 15 minutes in all, as these are quite thick chops.Ħ. Grill the pork chops over a medium fire, turning them to make attractive grill marks. Mash the apples with the back of a wooden spoon - the sauce should be lumpy. Reduce heat and simmer covered, cook until the apples are tender - about 15 minuted. For tomatillo and green apple sauce 1/2 lb fresh tomatillos (about 5), husks discarded and tomatillos rinsed 2 Granny Smith apples 1/2 cup loosely packed. To prepare the applesauce, place the apples, sugar, lemon juice and zest, and sake in a saucepan. Spoon a tablespoon of apple butter onto each. Let them rest for 5 minutes the internal temperature should reach 145 F. Remove the pan from the stove, and transfer the pork chops to a cutting board. Use a spoon to spoon the melted garlic butter over the chops, flipping the chops a couple of times, and basting away. Coat the pork chops in the marinade and place in a low, flat non-aluminum container and let marinate for several hours or overnight in the refrigerator.ģ. Add the pork chops, pushing aside the apples to make sure the bottoms of each pork chop are touching the skillet. Add the butter to the pan, and when melted, add the garlic. In a mixing bowl, thoroughly combine all the marinade ingredients. Sprinkle with a little more salt and pepper, and roast, checking every. Trim all fat and sinew from the pork chop.Ģ. Sprinkle the roast with salt and pepper, then spread the applesauce evenly over it. This recipe is adapted from the Fog City Diner Cookbook by Cindy Pawlcyn (Ten Speed Press)ġ.
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