March 4th, 2007
|shmack72||02:30 am - Apple Chops|
I haven't snapped while I cooked for a while, but this week I was trying out one of my food blogger friend's recipes, so I thought it fitting to take some pictures! Unfortunately my camera was low on batteries and I couldn't take the best of pictures without the display on, so these are cropped to some strange sizes- they're still decent pictures though, I think.
Anyway, this is a spin on Angie's Cranberry Pork Chops, which I believe she took from another cooking program somewhere. I was originally going to just have the standard applesauce and fried pork chops, but I thought this would be a nice twist- as we do not have fresh cranberries in the UK, I would use apples instead and add some cranberry juice. Of course, being the UK, all the cranberry juice I could find was "Cranberry Drink" meaning it was chock full of sugar and wouldn't have that nice cran KICK I wanted. In retrospect, I should have just added some cranberry jelly. I'll do that next time, I think.
Here are the ingredients I used- but keep in mind this is all arbitrary as I didn't use any measuring tools at all!
4 Large Pork Chops
2 tangy to sour apples (if the bottom of the apple is smooth, it's good. If the bottom is bumpy, it might not be tart enough.)
~1/2 c flour
~1 to 2 cups apple juice
First, coat your chops in flour and pepper. Keep the leftover flour/pepper mixture for later. Put a large knob of butter in a hot frying pan (you will want a fairly deep one). Once it's melted down, put your chops in and brown them on both sides.
Once the chops are browned, put them aside on a plate and cover them with foil. Slice your apples into thin slices- about 8-10 slices per apple. Add them to the same frying pan.
Add a good squirt of honey (maybe a tablespoon or two) a small amount of the apple juice to the pan and coat the apples until they just start to caramelise. Add the cinnamon and cloves at this point- around a teaspoon of each. Add some of the flour mixture back until the sauce thickens, and then pour the rest of the apple juice in. Let the apples cook just slightly, and then return your chops to the pan, resting them on top of the apples. You may need to add another cup or so of juice or water so that the liquid level is high enough to almost cover the chops. Simmer for 8-12 minutes, depending on the thickness of your chops.
I took the chops out and served the apples on top immediately- you could also remove the chops and let them rest while you reduce and thicken the sauce once more to make it more of a gravy.
Was good, but I wish I'd had the initiative to make some veg to go with as well!
|Date:||March 4th, 2007 04:54 am (UTC)|| |
woot a link!
woooo my first ever "link to this blog!"..so excited! good spin on the recipe! i got it from foodtv.ca and the recipe creator is sandi richard a canadian food planner~!
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