Apple Sautéed Pork with Shiitake Mushrooms and Shallots
8 tablespoons (1 stick) unsalted butter at room temperature
1 pound shiitake mushrooms, stemmed and cleaned
6 tablespoons applejack brandy
3 tablespoons olive oil
6 sprigs fresh rosemary
1 1/2 cups apple cider
3/4 cup chicken stock
3 tablespoons Dijon mustard
2 whole cloves
3 cloves garlic, chopped
18 pork medallions (3 ounces each)
- In a glass bowl, whisk together all the ingredients for the marinade. Add the pork, making sure that it is well covered with the marinade. Cover and refrigerate for 2 hours, then remove the pork from the marinade and strain and reserve the liquid.
- Meanwhile, boil a medium pot of water, drop in the shallots, and cook for about 5 minutes. Immediately transfer them to a bowl of ice water to stop the cooking. Peel them.
- Melt 2 tablespoons of the butter in a large nonreactive sauté pan over medium heat and add the mushrooms and shallots. Sauté until the shallots are translucent, about 5 minutes. Remove from the pan. Add the applejack and reserved marinade to the pan. Bring to a light simmer and continue cooking until the liquid has reduced by one third.
- While the liquid is reducing, heat the olive oil in another large sauté pan. Pat the pork dry with paper towels and sauté over medium heat for about 3 minutes on each side, or until thoroughly cooked and opaque throughout.
- When the marinade and applejack mixture has reduced to a saucelike consistency, blend in the remaining 6 tablespoons butter.
- To serve, arrange some of the mushrooms and shallots, with 3 pork medallions on each of 6 plates. Spoon some of the sauce over the pork and garnish with a rosemary sprig.
Apple-Gouda Stuffed Pork Chops
6 pork chops
2 small red apples, grated
2/3 cup (160 ml) grated smoked Gouda
1 1/2 tsp. (7 ml) chopped fresh chives
1 1/2 tsp. (7 ml) chopped fresh parsley
1 1/2 tsp. (7 ml) Irresistibles Dijon mustard*
4 tsp. (20 ml) honey*
1 garlic clove, chopped
3 Tbsp. (45 mL) chopped walnuts* (optional)
Pepper to taste
- Preheat barbecue to medium.
- Cut a pocket in each chop. Set aside.
- In a bowl, mix remaining ingredients together.
- Stuff chops with mixture and close pockets with toothpicks.
- Put chops on barbecue and cook about 3-4 min per side.
Pork Chops with Apples & Shallots
A quick pan-sear, followed by oven roasting brings out the best in these tender, juicy pork chops. Top with sweet, savory apples and tangy Carolina-style barbecue sauce.
Natural cooking spray
3 large shallots, thinly sliced
1 large Gala or Granny Smith apple, halved, cored and thinly sliced
Salt and pepper
2 tablespoons extra virgin olive oil
4 bone-in, center-cut pork loin chops
2/3 cup barbecue sauce, such as original or hot Bone Suckin’ Sauce, divided
- Preheat oven to 450ºF. Lightly grease a 9- x 13-inch baking dish with cooking spray. Layer shallots and apples in dish, season with salt and pepper and set aside.
- Heat oil in a large skillet over medium high heat. Season pork chops with salt and pepper and cook, flipping once, until golden brown, 2 to 3 minutes per side. Arrange pork chops on top of shallots and apples. Pour half of the barbecue sauce over the top.
- Place dish in oven and immediately reduce oven temperature to 375ºF. Bake for 15 minutes, then spoon remaining barbecue sauce over the top and bake until a thermometer inserted in the thickest part of the pork chops registers 160ºF to 165ºF, about 15 minutes more.
Easy Cornbread-Sausage Stuffed Apples
TIP: Place crumbled foil around apple cups in baking dish to prevent them from tipping.
1 (6-oz.) package cornbread stuffing mix
1/2 (1-lb.) package ground pork sausage
1 tablespoon lemon juice
5 Rome apples
1 medium-size sweet onion, chopped
1 1/2 tablespoons chopped fresh parsley
1 cup cider vinegar
apple peel strips
fresh parsley sprigs
- Prepare stuffing mix according to package directions.
- Cook sausage in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until meat crumbles and is no longer pink. Remove sausage from skillet with a slotted spoon, reserving drippings in skillet. Drain sausage on paper towels.
- Stir together lemon juice and 1/4 cup water.
- Cut apples in half, cutting through stem and bottom ends. Carefully scoop out apple pulp and cores into a bowl, leaving a 1/4-inch shell. Rub lemon juice mixture evenly onto cut sides of apple shells. Remove and discard seeds and cores from apple pulp; chop pulp.
- Sauté onion and apple pulp in hot drippings over medium-high heat 6 to 8 minutes or until liquid evaporates and onion is tender.
- Stir together stuffing, apple mixture, sausage, and parsley in a large bowl. Spoon stuffing mixture evenly in apple shells (about 1/2 cup stuffing per apple shell). Place apples in a 13- x 9-inch baking dish, and pour 1 cup cider vinegar around apples in dish.
- Bake at 350° for 30 to 40 minutes or until apples are tender. Garnish, if desired. Serve immediately.
Note: For testing purposes only, we used Stove Top Cornbread Stuffing Mix.
Apple & Turkey Sausage Patties
10 ounces Ground Turkey
3/4 cup Fresh Bread Crumbs
1 Egg White
1 teaspoon Ground Sage
1 teaspoon Salt
1/4 teaspoon Black Pepper
1/8 teaspoon Nutmeg
1/8 teaspoon Allspice
- Preheat oven to 450 degrees. Spray a baking sheet or line with parchment.
- Microwave onion for 1 minute add apple and microwave for another 1 minute and let cool.
- Add turkey, bread crumbs, egg white and spices. Form into similar sized patties and bake 10 to 15 minutes.
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