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How To make Grilled Pork Chops with Cinnamon Apple Relish
4 Center-cut pork chops,
- 1 inch thick. Kosher salt to taste Fresh cracked black pepper ---------------------------CINNAMON-APPLE RELISH--------------------------- 1 sm Red bell pepper, diced
1 sm Onion, diced
4 Granny Smith apples, peeled
-and soaked in lemon water 2 tb Fresh ginger grated or chopt
2 tb Brown sugar
1/4 ts Red pepper flakes
1 tb Curry powder (Madras?)
1/2 ts 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 tb Cornstarch
1 1/2 tb Water
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.
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Cotton Patch Grilled Pork Chops with Home-Style Cinnamon Apples
In this video I will be making Cotton Patch Grilled Pork Chops with Home-Style Cinnamon Apples.
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Pork Chops with Grilled Apples
If you've never grilled apples before definitely check this out! Today, I'm firing up the Weber Q and grilling pork chops and apples.
Ingredients:
Pork chops (bone-in rib chops are best)
Olive oil
Rub
1-2 apples (I used a Braeburn apple, but use your favorite)
2 tablespoons butter
1-2 tablespoons brown sugar
1 teaspoon cinnamon
Directions:
Apply a small amount of olive oil to pork chops to help rub adhere, then apply your favorite rub to the chops covering all sides including bones.
Preheat grill for 10 minutes.
Grill pork chops over Medium heat with lid closed for 5 minutes per side or until 145º F (63º C).
Cut each apple into eighths removing cores and seeds.
Remove pork chops and scrape grates clean.
Lay apples pieces flat on the grates.
Close lid and grill for 3 minutes.
Flip apples onto other side.
Place two tablespoons of butter into a medium sized cast iron pan and place the pan onto the grill with the apples.
Close lid for 3 minutes.
Sprinkle 1 tablespoon of brown sugar into melted butter and stir together.
Place cooked apples into pan and coat with the butter/brown sugar mixture.
Plate apples and sprinkle with cinnamon.
Place pork chops on top of apples.
Enjoy!
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Honey Garlic Pork Chops
Juicy Honey Garlic Pork Chops with caramelised edges ready and on your table in less than 15 minutes! Smothered in the best 4-ingredient sauce! FULL RECIPE:
Grilled Pork Chops & Smoked Apple Sauce Made on a Memphis Wood Fire Grill
Grilled Porkchops with a Smoked and Chunky Apple Sauce:
5 Pork chops
3 Tbs of Pork Rub
Smoked and Chunky Apple Sauce:
* 5 Golden Delicious Apples (or other sweet apple variety)
* 1 Tsp Cinnamon ground
* ½ Tsp Allspice ground
* ½ Tsp Salt
* ½ Cup Apple Juice
Directions:
Season the pork chops with the BBQ rub of choice and let them sit covered at room temperature for about 45 minutes.
Set the Memphis Wood Fire Grills in Smoke Mode using Apple Pellets and set the temperature to 200 F.
Half, peel and core the apples. Smoke the apple for 15 minutes.
Set up your Memphis Wood Fire Grill for Direct Flame grilling and set the temperature to Medium.
Place apples cut sides down on the grill. Grill for about 3 minutes or until the apples are bronzed and lightly blackened. Use tongs to turn them over and grill for an additional 2 minutes
Transfer the apples to a cutting board and chop into 1-inch pieces.
Put the chopped apples in a large saucepan and place over low heat. Add the cinnamon, allspice, salt and apple juice. Cook for about 10 minutes, stirring occasionally, to form a slightly chunky applesauce. Transfer to a serving bowl and set aside
Transfer the pork chops to the Memphis grill which should still be set up for Direct flame grilling and medium temperature. Grill the pork chops for 8 to 10 minutes (4-5 minutes each side) until they are cooked all the way through with a hint of pink in the center. When finished, remove from the grill and rest for 5 minutes before serving with the smoked and chunky apple sauce.
A Must Try: How to Cook One Pan Pork Chop with Caramelized Apple and Onion
Has the cold weather set you into hibernation mode? It can be hard to be motivated to cook when all you want to do is snuggle on the couch and watch a good movie. Well, today is your lucky day because SideChef has this one pan recipe that anyone can make! Homemade pork chops can have that much flavor.
Turn your classic pork chop into a simple and delicious dish loaded with sweet and earthy flavors by adding in caramelized apples and onion.
Ingredients
4 Pork Chops
1 1/2 Tbsp Olive Oil
1 Tbsp Butter, divided
1 Granny Smith Apple, sliced
1 Fuji Apple, sliced (Envy or Gala)
1 Red Onion, sliced
1/4 cup Brown Sugar
2 Tbsp Apple Cider Vinegar
1/4 cup Vegetable Broth
4 sprigs Fresh Thyme
4 cloves Garlic, peeled, crushed
Salt (to taste)
Ground Black Pepper (to taste)
Garnish (optional)
1 tsp Chopped Fresh Parsley
Full recipe:
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Pork chop Normandy style: served with an apple flavored cream sauce (ready in 30 minute)
Get a taste of regional France with these pork chop cooked in a Normandy style. easy to make and perfect if you are short on time. Get the recipe:
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????????INGREDIENTS????????
4 pork chop or pork cutlets
150 ml apple cider (beverage)
100 ml pure cream (heavy cream)
1 or 2 teaspoons calvados (optional)
4 apples (golden delicious or similar) Peeled, cored and finely sliced
20 gram butter (to cook the chops)
1 teaspoon grapeseed or sunflower oil ( to cook the chops)
30 grams butter to (cook the apples)
salt and pepper to season.
Cooking Time for the chops may vary depending on the thickness of the cuts you buy.
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For people wanting to learn technique like in culinary school:
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Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
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World atlas of wine: