| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Fruits |
Tex-Mex |
Pork, Fruits, Tex-mex |
4 |
Servings |
INGREDIENTS
| 4 |
|
Center-cut pork chops, 1 inch thick. |
|
|
Kosher salt to taste |
|
|
Fresh cracked black pepper |
| 1 |
sm |
Red bell pepper, diced |
| 1 |
sm |
Onion, diced |
| 4 |
|
Granny Smith apples, peeled and soaked in lemon water |
| 2 |
tb |
Fresh ginger grated or chopt |
| 2 |
tb |
Brown sugar |
| 1/4 |
ts |
Red pepper flakes |
| 1 |
tb |
Curry powder (Madras?) |
| 1/2 |
ts |
Turmeric |
| 1 |
|
Cinnamon stick |
| 5 |
|
Whole cloves |
| 2 |
|
Bay leaves |
| 1 1/2 |
c |
Apple juice |
| 1 |
c |
Apple cider vinegar |
| 1 |
c |
Toasted almonds |
| 1 |
tb |
Cornstarch |
| 1 1/2 |
tb |
Water |
INSTRUCTIONS
CINNAMON-APPLE RELISH
Season pork chops with salt and pepper. Sear on both sides in a hot pan
over medium-high heat until golden brown. Remove and place on a baking
sheet. Place in a 375 degree oven for 8 minutes. Remove from oven. Spoon
cinnamon-apple relish on a serving platter and arrange chops on top.
CINNAMON-APPLE RELISH: (Also delicious with grilled quail, chicken or
venison sausage.)
Coat a large skillet with vegetable oil spray and place over medium heat;
add bell pepper and onion and saute until softened. Add apples, ginger,
brown sugar, pepper flakes, curry powder, turmeric, cinnamon stick, cloves
and bay leaves; continue to saute until they release their aroma. Add apple
juice and vinegar and bring to a boil. Add almonds.
Dissolve cornstarch in water and stir into mixture; simmer and let reduce
for 20 minutes. Use as directed above.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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