Pork Chops with Apple, Plum and Date Vinegar Reduction

 

As you may have read in my previous post, my husband and I have learned a little bit about  how to properly butcher meat. One of the perks of taking the class was that you got to take home the meat that you butchered, so our freezer is now full of some great pork cuts, which we need to get through. To help us get started on this task I concocted this recipe using some of the fruits that did not get used from last week's grocery purchases, just an apple and some plums. Here is the recipe.

For the Pork Chops:

4 Large Bone-in Pork Chops

1-2 TBSP Olive Oil

3 Cloves of Garlic (minced or crushed to a paste)

In a large bowl combine the olive oil with the garlic. Place your pork in the bowl and coat it with the olive oil and garlic mixture.Allow the pork to sit in this mixture for at least 10 minutes.

Heat a large frying pan over medium high heat. Once the pan is hot place your pork chops in it and sear about 5 minutes on each side. Lower the heat cover the pan and allow to cook for another 5 to 10 minutes to allow the meat to fully cook through.

Remove the pork chops from the pan and let them rest. 

In the meantime use the fat and juices left in the pan for the reduction. Here is what you will need:

For the reduction:

1/2 Cup Chicken Stock

1 Large Apple (Cored and sliced into thin wedges. Gala preferable because of its sweetness)

2 Plums (Pitted and sliced into thin wedges)

1 1/2 tsp Date Balsamic Vinegar (if not available you can use fig balsamic)

As mentioned above you will use the juices left by the pork chops in your frying pan. Start by de-glazing your pan with the chicken stock over medium heat. 

Add in the apple and plums, cooking until they are soft and tender.

Add in the date balsamic and raise the heat slightly to allow the mixture to simmer. Allow it to reduce by 25 to 40 percent. When it coats the back of a spoon you are good to go.

To serve, simply put the fruit and a little bit of the reduction liquid on the plate. Place your pork chops on the fruit and drizzle the remaining reduction liquid on the pork chops. Accompany it with rice and a steamed vegetable and you are set.

Enjoy.

Apple Pie Cupcakes

Apologies for the very amateur looking pics but I had to take these in a hurry since I could not predict if the cupcakes would disappear like smoke after my little girl and husband got a hold of them. I got the recipe for the cupcakes from one of my new favorite blogs Bake, Robot!. I adapted only two things about the recipe. I made my own apple filling and I made up my own icing recipe. Here are the recipes for both:

Apple Filling

3 medium sized Gala Apples (cored and cut into 1/4" squares)

1 1/2 TBSP Butter

1 Small Stick of Cinammon

2 TBSP Sugar

In a small sauce pan melt the butter on medium heat and immediately add the apples and stick of cinnamon. Slowly incorporate the sugar so that it has a chance to incorporate evenly into the apples. Cook mixture for about 15 minutes stirring frequently to prevent burning. Stirring will also help to thicken up the filling. Take off the burner once the filling has reached your desired consistency. Set aside to insert into the center of your cupcakes once they are cooled off. I so wish i had one of those cute and helpful Williams Sonoma cupcake corer. Must pick one up soon.  

Cinnamon Butter Cream Icing

1 1/2 Sticks of Butter (in small cubes)

Powdered Sugar (about 2 cups or so depending on your taste)

1/4 Cup whipping cream 

1 TBSP Cinnamon (freshly ground preferred)

Place your butter in a medium bowl and using your mixer on a medium high setting soften the butter until it becomes creamy. Start adding powdered sugar a little bit at a time alternating with the whipping cream until you achieve the consistency and level of sweetness you desire. If you want it a little heavier add more powdered sugar. If you want it a little softer add a little more whipping cream. Finally add the cinnamon until it is evenly incorporated into the icing. Now put this bad boy on your apple filled cupcakes and give yourself some sweet loving. I promise these will love you back.

Sage Rubbed Pork Chops with Apple Slaw

This post is another one from my other blog's archive that I thought needed to find its way on this blog just so that I can start keeping all my food stuff together. The recipe is from Food Network's website, which I visited in order to find some inspiration on what to do with the food I had at hand. I found this great recipe for pork chops by Ellie Krieger, so I went with it. My husband said that he enjoyed the vegetables just as much as he enjoyed the pork. I accompanied it with a bit of garlic infused jasmine rice. The following are some progress shots I took while preparing the food as well as a final result shot. I can sincerely say it was delicious and not complicated at all.

The pork chops after a little searing

The sauteed apple, sage and onion mixture

The mixture after the cabbage, vinegar and carrots were added

The Final Result

Tomorrow I am trying out a cupcake recipe I found on one of my favorite blogs Bake, Robot! so that I can get myself going again.