Dear Readers,
Last night I was looking in my refrigerator contemplating what was I going to make for dinner? I already knew pork loin chops was going to be the main dish but I wasn't sure how I was going to make them. I always keep nutrition in mind and healthier ways of preparing food. I was looking through my fruit bin and I saw tons of extra gala apples. cider. So I decided to use the apples and cider as a co-starring role to the pork. I already knew that I needed carrots, onions, and celery with some fresh herbs to blend out this dish. I took a quick look at a few recipes and I found one from the Food Network Kitchens that had all of these ingredients. The Food Network Kitchens called their version of this recipe Roast Pork Loin with Apples. I did make a few changes to the original recipe ( please note):
The original recipe called for 1 (2 lb boneless center cut pork loin, tied and trimmed). I used 3 lean pork loin chops instead. Also the recipe called for 4 tbsp cold unsalted butter. I omitted this ingredient. Instead of Cortland or Rome apples I used Gala because that is what I had in my refrigerator. Finally, the original recipe called for vegetable oil I replaced it with olive oil.
Below is the recipe with my changes:
Ingredients:
2 tablespoons olive oil
3 lean pork loin chops
Kosher salt and freshly ground black pepper
1 medium onion, thickly sliced
2 carrots, thickly sliced
2 stalks celery, thickly, sliced
3 cloves garlic, smashed
3 sprigs fresh thyme
3 sprigs fresh rosemary
2 Gala apples cored and cut into 8 slices
2 tablespoons apple cider vinegar
1 cup apple cider
2 tablespoons whole grain mustard
Directions:
Preheat the oven to 400 degrees F.
In a large ovenproof skillet heat the olive oil over high heat. Season the pork loin chops all over generously with salt and pepper. Sear the meat until golden brown on all sides, about 2 to 3 minutes per side. Transfer the meat to a plate and set it aside.
Add the onion, carrot, celery, garlic, and herb sprigs to the skillet. Stir until the vegetables are browned, about 8 minutes. Stir in the sliced apples, then push the mixture to the sides and set the pork loin in the middle of the skillet along with any collected juices on the plate. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers 140 to 150 degrees F, about 25 minutes.
Transfer the pork a cutting board and cover it loosely with foil while you make the sauce. Arrange the apples and vegetables on a serving platter and set aside. Remove and discard the herb sprigs. Return the skillet to a high heat and add the vinegar scraping the bottom with a wooden spoon to loosen up any browned bits. Reduce by half then add the cider and reduce by about half again. Pull the skillet from the heat and whisk in the mustard. Adjust the seasoning with salt and pepper, to taste.
Remove the strings from the roast and slice into 1/2-inch thick pieces and arrange over the apple mixture. Drizzle some sauce over meat and serve the rest on the side. Yield: 3 servings
Last night I was looking in my refrigerator contemplating what was I going to make for dinner? I already knew pork loin chops was going to be the main dish but I wasn't sure how I was going to make them. I always keep nutrition in mind and healthier ways of preparing food. I was looking through my fruit bin and I saw tons of extra gala apples. cider. So I decided to use the apples and cider as a co-starring role to the pork. I already knew that I needed carrots, onions, and celery with some fresh herbs to blend out this dish. I took a quick look at a few recipes and I found one from the Food Network Kitchens that had all of these ingredients. The Food Network Kitchens called their version of this recipe Roast Pork Loin with Apples. I did make a few changes to the original recipe ( please note):
The original recipe called for 1 (2 lb boneless center cut pork loin, tied and trimmed). I used 3 lean pork loin chops instead. Also the recipe called for 4 tbsp cold unsalted butter. I omitted this ingredient. Instead of Cortland or Rome apples I used Gala because that is what I had in my refrigerator. Finally, the original recipe called for vegetable oil I replaced it with olive oil.
Below is the recipe with my changes:
Ingredients:
2 tablespoons olive oil
3 lean pork loin chops
Kosher salt and freshly ground black pepper
1 medium onion, thickly sliced
2 carrots, thickly sliced
2 stalks celery, thickly, sliced
3 cloves garlic, smashed
3 sprigs fresh thyme
3 sprigs fresh rosemary
2 Gala apples cored and cut into 8 slices
2 tablespoons apple cider vinegar
1 cup apple cider
2 tablespoons whole grain mustard
Directions:
Preheat the oven to 400 degrees F.
In a large ovenproof skillet heat the olive oil over high heat. Season the pork loin chops all over generously with salt and pepper. Sear the meat until golden brown on all sides, about 2 to 3 minutes per side. Transfer the meat to a plate and set it aside.
Add the onion, carrot, celery, garlic, and herb sprigs to the skillet. Stir until the vegetables are browned, about 8 minutes. Stir in the sliced apples, then push the mixture to the sides and set the pork loin in the middle of the skillet along with any collected juices on the plate. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers 140 to 150 degrees F, about 25 minutes.
Transfer the pork a cutting board and cover it loosely with foil while you make the sauce. Arrange the apples and vegetables on a serving platter and set aside. Remove and discard the herb sprigs. Return the skillet to a high heat and add the vinegar scraping the bottom with a wooden spoon to loosen up any browned bits. Reduce by half then add the cider and reduce by about half again. Pull the skillet from the heat and whisk in the mustard. Adjust the seasoning with salt and pepper, to taste.
Remove the strings from the roast and slice into 1/2-inch thick pieces and arrange over the apple mixture. Drizzle some sauce over meat and serve the rest on the side. Yield: 3 servings
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