| 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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