| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Meats | Tex-Mex | Fruits, Pork, Tex-mex | 4 | Servings |
INGREDIENTS
| 4 | Center-cut pork chops | |
| 1 inch thick. | ||
| Kosher salt to taste | ||
| Fresh cracked black pepper | ||
| 1 | Red bell pepper, diced | |
| 1 | Onion, diced | |
| 4 | Granny Smith apples, peeled | |
| and soaked in lemon water | ||
| 2 | T | Fresh ginger grated or chopt |
| 2 | T | Brown sugar |
| 1/4 | t | Red pepper flakes |
| 1 | T | Curry powder, Madras? |
| 1/2 | t | 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 | T | Cornstarch |
| 1 1/2 | T | Water |
INSTRUCTIONS
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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