Recipe Talk

Pork Loin Chops with Cinnamon Apples

Warm flavors like sage and cinnamon play up the contrast between the juicy chops and caramelized apples. Tart Granny Smiths and slightly sweeter Braeburn apples both work well for this dish.

Yield: 4 servings (serving size: 1 pork chop and 3/4 cup apple mixture)

Ingredients
1 teaspoon dried rubbed sage
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1/2 teaspoon vegetable oil
Cooking spray
1 teaspoon butter
4 cups (1/2-inch) slices peeled Granny Smith apples (about 4 medium)
1 tablespoon brown sugar
1 teaspoon fresh lemon juice
1/2 teaspoon ground cinnamon
Dash of salt
Preparation
Combine first 3 ingredients, and sprinkle over the pork. Heat oil in a large nonstick skillet coated with cooking spray over medium heat. Add pork; cook 3 minutes on each side or until done. Remove the pork from pan. Cover and keep warm.

Melt butter in pan over medium heat. Add apples and remaining ingredients, and cook 5 minutes or until tender, stirring frequently. Serve the apples with pork.

Nutritional Information
Calories:251 (30% from fat)
Fat:8.3g (sat 3.1g,mono 3.3g,poly 0.9g)
Protein:24.1g
Carbohydrate:20.2g
Fiber:2.3g
Cholesterol:67mg
Iron:0.9mg
Sodium:388mg
Calcium:38mg

Caramelized Pork LoinRecipe courtesy Ted Allen

Show: Paula's PartyEpisode: Caramel Party

Rated: 5 stars out of 5Rate itRead users' reviews (6)
RECIPE COMMENTS & REVIEWS(6) Cook Time:1 hr 30 min
Level: Easy
Yield: 4 to 5 servings
CloseTimes:Prep15 min Inactive Prep15 min Cook1 hr 30 min Total:2 hr 0 min Recipe Tools:
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Ingredients
1 stick butter
1/4 cup packed brown sugar
Pinch ground cinnamon
3 Granny Smith apples, peeled, cored and 1-inch diced
1 (5-pound) center cut, bone-out pork loin, butterflied
Salt and freshly ground black pepper
2 tablespoons vegetable oil
1/2 cup apple cider
Directions
Preheat oven to 375 degrees F.

Melt the butter in a large skillet over medium-high heat. Add the brown sugar, cinnamon and diced apples and toss to coat. Saute 3 minutes, without stirring to let the apples caramelize on 1 side. Toss and saute another 3 minutes. Remove from the heat and cool completely.

Butterfly the tenderloin by cutting the beef lengthwise down the center to within 1/2-inch of the other side. Flatten with a meat mallet.

When the caramel apples have cooled spread the mixture down the center flap of pork. Sprinkle with salt and pepper, to taste. Spoon the apple mixture down the center of the pork roast. Bring the 2 sides of the tenderloin up around filling to meet. Use butcher string and tie around the roll at 1-inch intervals.

Season the stuffed and tied pork loin with salt and pepper. Sear the pork loin in vegetable oil in a large Dutch oven over medium-high heat, turning to get all the sides. Pour the apple cider over the pork. Roast uncovered for about 1 hour and 20 minutes or until an instant-read thermometer inserted into the center of the roast registers155 degrees F.

Remove from the oven and let rest, tented with foil, for 15 minutes before slicing. Serve with pan juices.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

ROASTED PORK LOIN WITH APPLES AND CINNAMON
Serves 6

• 2-pound boneless pork loin roast
• 1 tablespoon olive oil
• 1 teaspoon ground black pepper
• 1 teaspoon ground ginger, divided
• 1 teaspoon ground nutmeg, divided
• 1 teaspoon ground cinnamon, divided
• 1/2 cup dry white wine
• 1/4 cup honey
• 1 tablespoon lemon juice
• 2 apples, cored, peeled, and sliced into wedges

Cooking Directions
Rub pork loin with olive oil, pepper and 1/2 teaspoon each ginger, nutmeg and cinnamon.

In a small bowl, stir together the other half of the spices with the wine, honey, lemon juice and apple wedges.

Roast pork in shallow pan in a 350 degrees F. oven for 45 minutes to an hour, until internal temperature (measured with a meat thermometer) reads 155 degrees F.

Remove from oven, let roast rest for 10 minutes.

Meanwhile, simmer apple mixture in a small saucepan until apples are tender; stir in any pork roast juices. Serve sliced roast with apples and sauce.

Serving Suggestions
The trio of ginger-nutmeg-cinnamon will remind you of pumpkin pie. The spices and apples create a classic flavor that marries well with pork. Any leftover roast is great sliced and sandwiched on rye bread with horseradish sauce.

Nutrition Facts
Calories 320 calories; Protein 33 grams; Fat 11 grams; Sodium 190 milligrams; Cholesterol 85 milligrams; Saturated Fat 3 grams; Carbohydrates 19 grams

Recipe and photo courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com

Caramel Apple Pork Chops

4 boneless pork chops, 3/4-inch thick
2 tablespoons brown sugar
Salt and black pepper, to taste
1/8 teaspoon cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons butter
2 medium tart red apples, cored and sliced into 1/2-inch wedges
3 tablespoons chopped pecans
Heat skillet over medium-high heat. Saute chops, 5 to 6 minutes, turning occasionally, until both sides are evenly browned. Remove; keep warm.
In a small bowl, combine brown sugar,salt, pepper, cinnamon and nutmeg.
Add butter to skillet; stir in brown sugar mixture and apples. Cover and cook for 3 to 4 minutes or just until apples are tender. Remove apples with a slotted spoon and arrange on top of chops; keep warm.
Continue cooking mixture in skillet, uncovered, until sauce thickens slightly. Spoon sauce over apples and chops. Sprinkle with pecans.
Serves 4.

Nutrition Facts
Calories 330 calories
Protein 30 grams
Fat 18 grams
Sodium 100 milligrams
Cholesterol 100 milligrams
Saturated Fat 6 grams
Carbohydrates 12 grams

Pork Chops with Caramelized Apples

4 pork loin chops, 1 1/2-inch thick
2 teaspoons crushed thyme leaves
1 1/2 teaspoons black pepper
1/2 teaspoon salt
6 tablespoons butter
3/4 cup granulated sugar
4 large tart apples, cored, peeled and cut into wedges
Pat chops dry; mix together thyme, pepper, and salt and season both sides of chops. Set chops aside.
In a large heavy skillet melt the butter with the sugar over moderately high heat; add the apples and sauté the mixture for 30 to 40 minutes, or until the apples begin to brown. Turn the apples, cook them for 5 minutes more, or until they are golden brown and the sauce is thickened. Remove from heat and keep warm.
Heat another heavy skillet over medium-high heat, brush with a little vegetable oil. Add chops and brown on one side, about 4 minutes; turn and brown the other side, 4 minutes more. Keep turning chops every couple of minutes until just done (internal temperature measured with a meat thermometer will reach 160°F.). Total cooking time for chops will be around 12 to 15 minutes.
Serve chops with apples.
Makes 4 servings.

Wine recommendation: Serve with a chilled dry Riesling or a Gewurztraminer.

Nutrition Facts: Calories 460 calories Protein 31 grams Fat 16 grams Sodium 280 milligrams Cholesterol 115 milligrams Saturated Fat 8 grams Carbohydrates 50 grams

Recipe and photograph provided courtesy of Pork, The Other White Meat.