Friday, 23 January 2015

Apple & Maple Pork Chops

This week my husband and I are enjoying experiencing 'Empty Nest Syndrome'. It's weird really not having any children at home and in all seriousness I'm not sure I'm looking forward to the time when it becomes a permanent thing in my life. Anyway right now I'm determined to embrace the positive side, like a tidy house and hardly any washing and ironing and plenty of time for me.

Embracing the me thing has meant a distinct lack of grocery shopping so dinner has often meant a dig around in the freezer to see what I can find. Last night I found pork chops. Now my husband is for some strange reason not a big fan of the humble pork chop (I love them) so I went hunting for a recipe to jazz them up. 

The recipe had to include ingredients I already had at home as remember I'm trying to avoid all forms of grocery shopping until absolutely necessary.

This is what I made:



  • 1 tablespoon olive oil
    4 (about 800g) pork loin cutlets, trimmed
    1 Granny Smith apple, cored, cut into thick wedges
    1 red apple, cored, cut into thick wedges
    4 French shallots, peeled, quartered
    3 teaspoons chopped fresh thyme
    125ml (1/2 cup) boiling water
    60ml (1/4 cup) Maple Syrup
    1/2 chicken stock cube, crumbled
    Mashed potato, to serve
    Steamed green round beans, to serve

    Method:

    1. Heat the oil in a large, deep frying pan over medium-high heat. 
    2. Season the pork. Cook for 5 minutes or until browned underneath. Turn the pork.
    3. Add the combined apple, shallot and thyme to the pan. Cook for 5 minutes or until pork is browned and almost cooked through. Transfer the pork to a plate. Cover with foil to keep warm.
    4. Cook the apple mixture for a further 2 minutes. 
    5.Combine the water, maple syrup and stock cube in a jug. Stir into apple mixture for 2 minutes or until combined. 
    6.Return the pork to the pan and cook, turning once, for 2 minutes or until sauce thickens. 
    7. Divide pork and apple mixture among plates.
    8.Serve with mash and beans.


    Cheers,

    Toni


    * Recipe from here

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