12/2/2023 0 Comments Apples and thyme recipes![]() Remove pork chops from marinade, discard marinade, and pat dry with paper towels. Strain liquid, discarding solids, and add the liquid syrup to the apple puree. You Might Also Like: Hungarian Pork Chops Recipeīoil reserved apple cooking liquid until reduced to 1 cup.(Save the liquid.) Pulse apples until smooth. Using a slotted spoon, remove apples to a food processor. Add apples and simmer another 10 minutes until apples are soft, but not mushy. Stir and simmer uncovered over low heat for about 10 minutes. Add thyme, peppercorns, remaining lemon zest, and vinegar. Remove meat from refrigerator and let rest at room temperature in the marinade for 1 hour before cooking.ĭissolve the sugar in the water over low heat in a medium saucepan. Refrigerate for at least 2 hours or up to 8 hours. Turn bag to distribute the marinade evenly around the pork. Add pork to the marinade in the bag, squeeze out the air, and seal. In a large heavy-duty freezer ziptop bag, combine white wine or vermouth, vegetable oil, thyme, half of the lemon zest, and black pepper. Salt and freshly ground black pepper, to tasteĤ sprigs fresh thyme, for garnish (optional) Check out my article on the difference between pork loin and pork tenderloin, as well as my favorite meat tenderizer and method.Ĥ boneless pork loin chops, each should be 1 inch thick (about 2 pounds)ġ Tablespoon fresh thyme leaves (or 1 teaspoon dried)Ģ sprigs fresh thyme (or one teaspoon dried thyme)Ĥ medium-sized firm, tart apples, peeled, cored, and quartered If not, you may wish to tenderize the chops before you begin. For the most tender chops, choose cuts that are lighter in color, hopefully with some marbling. The rosier the color, the leaner the meat. Use boneless pork loin chops, which are fairly inexpensive. You Might Also Like: Balsamic Pomegranate Pork Tenderloin Recipe.Doing so allows all those delicious juices to run out and dries out the meat. Never cut or pierce the meat to check for doneness. ![]() The pork should just barely give when pressed with the back of a fork, and should have a faint blush of rose color when cut. Unlike in Grandma’s day, pork does not need to be dry and over-cooked to shoe leather consistency. This recipe incorporates a fresh applesauce into the pan gravy with the delicious complementary flavor of thyme. Many of us were raised with applesauce as a condiment for pork dishes. From start to finish, you need only ten minutes.Pork with Apple Thyme Sauce is a new take on old-fashioned fried pork loin chops. These Thyme & Brown Sugar Apples are a perfect workweek side dish. You want just a bit to highlight the sweetness of the apple and contrast the savory nature of the thyme. Do not let the apples overcook you want the cubes to be al dente not mushy. The most important part of the less piece is time. This recipe is all about less instead of more. Surprisingly, although it gives off airs of being more mature, it’s actually easier and quicker to make. This recipe is my adult version of applesauce. For some, applesauce can be a juvenile dish, which I don’t fully understand but I do appreciate. While it’s a delightful recipe, it doesn’t always appeal to all audiences. My thought was to create a side dish to accompany a pork tenderloin.Įarlier this week I wrote about the Homemade Applesauce that I often made for my son in his younger years. However, I like to play with food, so why not use these delicious apples as the base of a new recipe? Of course, since they were at their peak, I wanted to be sure that they stayed at the front and center of this recipe.
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