Day 10: Pork Chops with Apple Chutney

Pork seems like a great fall dish to me because it can be served with some awesome fall vegetables and fruits.  For some reason my mom always had applesauce when she served pork chops, so when I found this recipe, I decided it needed to be included in my series.

I feel the need to be honest with you on this recipe, though, in that there wasn't a ton of flavor in the pork by itself.  The chutney made the dish.  Perhaps a bit of sage thrown onto the pork chops might solve this problem, but it was still tasty.

Pork Chops with Apple Chutney
Printable Version

4 tablespoons olive oil
2 teaspoons coarse salt, plus more for seasoning
1 teaspoon freshly ground pepper, plus more for seasoning
4 boneless pork chops, about 3/4-inch thick
1 large onion, cut into 1/2-inch dice pieces
4 apples, peeled, cored and cut into 1/2-inch pieces
1/2 cup cider vinegar
1 teaspoon ground ginger
1/4 teaspoon dry mustard

Preheat oven to 400F.  Heat 2 tablespoons olive oil in an ovenproof skillet over medium heat.  Sprinkle salt and pepper on both sides of pork chops; add to skillet.

Saute until golden brown, about 2 minutes; flip.

 Cook 2 minutes more; place pan in oven.  Roast until meat is cooked through, about 5-8 minutes.  Transfer to a platter

Meanwhile, in a large saucepan, heat remaining 2 tablespoons olive oil over medium heat; add onion.  Saute until translucent and beginning to brown, about 6 minutes.  Add apples; saute 4 minutes more.  Add vinegar, ginger and mustard.  Stir well to combine; cover.

Continue cooking, stirring occasionally, until apples are very tender but hold their shape, about 3 minutes. Season with salt and pepper and serve over pork chops.

source:  slightly adapted from Martha Stewart

Pork Medallions with Cherry Sauce (BH&G)

A few weeks ago I picked up a magazine that I spotted while checking out at the grocery store.  I don't normally do this, but this Better Homes and Gardens special caught my eye.  It's titled, 'garden fresh recipes'.  Since we have a garden this year, I decided I could use some inspiration on how to cook some new recipes.  So far, I've not been disappointed.   The magazine is on display until August 16, so if you want one, go get it!

For some reason the picture won't rotate in blogger, but this is what the cover looks like.

This pork dish uses cherries, which are not from our garden, but they are fresh, so I enjoyed using some summery goodness for our dinner.  Everyone loved it!  And the girls were so excited to eat cherries for dinner!

Recipe:

1 pound pork tenderloin (I used half of a pork loin, so my directions reflect that size cut)

salt and freshly ground pepper

oil

3/4 cup cranberry, cherry or apple juice

2 teaspoons honey dijon mustard

1 teaspoon cornstarch

1 cup fresh sweet cherries, halved and pitted

Cut pork into 1-inch slices. 

Cut those slices in half to achieve a medallion size. 

Place slices between two sheets of saran wrap.  Use the flat side of a meat mallet to pound each slice to a 1/2-inch thickness.  

Before pounding

After pounding

Sprinkle pork lightly with salt and pepper. Coat a large nonstick skillet with oil.  Heat skillet over medium-high heat.  Add pork.

Cook for about 6 minutes, until pork is slightly pink in center and juices run clear.  

Transfer to a platter and cover with foil.

In a small bowl stir together juice, mustard, and cornstarch.  Add to same skillet.  Cook and stir until thickened and bubbly. 

 Add cherries; cook and stir for about 4 more minutes.  

Pour cherry sauce over pork.  

Source:  Recipe slightly altered from Better Homes and Gardens, garden fresh recipes, 2011