Monday, April 18, 2011

Sweet and Tangy, Just Like You

If I had to choose only one meat for the rest of my life, I'm pretty sure it would be pork. It's so versatile. Grilled, fried, baked, pulled, there are just so many ways to make it. I also love that it tastes great savory or sweet, tangy or simply broiled with a little bit of salt and pepper. It's a pretty great meat and we make it a lot.

Though I haven't quite mastered the timing on pork chops yet, they still manage to always taste pretty good. Not to mention, you can't go wrong pairing pork and apples. Simply delicious.

Sweet and Tangy Pork Chops with Apples and Shallots (inspired by The Neelys and Pink of Perfection)
Serves 2

Pork Chops
  • 1 tablespoons kosher salt
  • 1/2 tablespoon onion powder
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon celery seed
  • dash of cayenne pepper
  • dash of smoked paprika
  • 2 center cut bone in pork chops
  • 1/4 cup apple cider vinegar 
  • 1/4 tablespoon real maple syrup
  • 2 tablespoons ketchup
  • 2 tablespoons Dijon mustard
  • 1 dash Worcestershire sauce

Apples and Shallots
Serves 2
  • 1 tablespoon butter
  • 3 medium shallots, quartered and sliced lengthwise
  • 1 apples, peeled, cored, and sliced into 8-12 pieces
  • 1/4 cup white wine
  • 1 sprig fresh thyme
Directions

Preheat the grill or a grill pan to medium-high heat. Whisk together salt, onion powder, black pepper, garlic powder, celery seed, cayenne pepper, and paprika.


Season the pork chops lightly on both sides with the seasoning salt.


Grill the chops for 5 to 7 minutes per side. While the chops are grilling, whisk together vinegar, maple syrup, ketchup, Dijon mustard, Worcestershire sauce.


Brush the chops with the glaze grill for 5 minutes on each side of grilling. Internal temperature should register 145 degrees. Remove the chops from the grill to a serving platter and allow them to rest for 5 minutes before serving.

While the pork chops are grilling, melt butter over medium-high in a large skillet. Add shallots and cook, stirring occasionally, until browned, about 5 minutes. Cover pan and reduce heat to medium. Continue cooking until shallots are soft, about 5 minutes more. Add apples, wine, and thyme, cover, and cook until apples are beginning to soften, about 5 minutes.


Uncover and cook, stirring, until most of the liquid has evaporated and apples are tender, 2 to 4 minutes more. Spoon apples over pork or serve on the side.


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