I get really bored sometimes with cooking and when that happens I usually go to the food network for some inspiration. Last week I came across a pork chop recipe that Guy Fieri came up with. It is an Apple Ginger Pork and it sounded delish. So, I went to the store and bought the ingredients needed and came home with just enough time to get dinner on the table.
Note to self: Read the recipe first. There was a marinating section that I didn’t see and well I improvised. I have to say, I changed enough of the original recipe to call it my own, but I wanted to make sure I gave props to the person who originated it. I ended up with something similar, but with my own twists. It was delightful (as Corey says) and it was a fun Fall Recipe. Too bad it’s still in the 100′s around here!
Apple Cranberry Pork Chop with Whole Wheat Couscous
Apple Cranberry Pork Chops with Whole Wheat Couscous
- 4 Pork Chops
- 2 Granny Smith Apples, Diced
- ¼ cup Dried Cranberries
- ¼ cup Apple Cider Vinegar
- 2 tbsp Olive Oil
- ¼ cup White Wine
- 1 Shallot Diced
- 2 tsp Minced Fresh Ginger
- 1 tsp Minced Garlic
- 2 tbsp lemon juice
- ½ tsp Cinnamon
- 1/3 tsp Nutmeg
- ¼ tsp Clove
- 2-3 tbsp Agave Nectar
- 2 tbsp Butter
- Salt and Pepper to Taste
1 – Preheat oven to 350 degrees.
2 – Set sauté pan to medium/high heat. Add the olive oil to the pan. Salt and pepper the pork chops and then add them to the pan. Brown on both sides for about 2 to 3 minutes on each side. Put onto a sheet tray and put pork chops into the oven for 15 to 20 minutes.
3 – While pork is in oven, keep the sauté pan at medium/high heat and add the shallots, garlic and ginger. Sauté for a couple of minutes, till the shallots are translucent. Lower the heat if needed as to not burn the garlic and ginger. Add the apples and sauté for a couple of more minutes. Deglaze the pan using the white wine and apple cider vinegar. Once that has deglazed, add the lemon juice. Now add the cinnamon, nutmeg, cloves and agave nectar. Taste the sauce and adjust salt, pepper and add more agave nectar if needed. Finally, put the dried cranberries in. Turn the heat off and add the 2 tbsp of butter.
4- Once the pork chops come out of the oven, let them rest for 5 minutes. Then plate them with some of the Apple Cranberry Sauce on top.
5 – Serve with whole wheat couscous, follow the packages instructions for the couscous.
Happy Eating!
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