plain jane cooking - recipes for the novice:

pork chops with apple

ingredients

pork chops apple cornflour cider or cider vinegar olive oil chicken stock

2 2 1 1 or 2 2 1

pc pc tsp cup or tbs tbs cup

production

1. If using cider, place into a saucepan and simmer it until only approximately 2 tbs remains (this will give a good flavoured syrup)
2. Cut the apples into quarters, remove the core by slicing it out at and angle
3. Cut each quarter into two or three (depending on size)
4. Sprinkle each pork chop with the cornflour
5. Place into a plastic zip lock bag along with the apples, cider (or vinegar) and oil
6. Allow to marinate for at least an hour (overnight is best)
7. Heat a frying pan over a medium heat until nice and hot, gently place in the chops and fry until lightly browned (a little extra olive oil may be needed)
8. Remove from pan and place into a casserole dish or small roasting tray
9. Add the marinade and apples along with the stock
10. Place into oven (170°C) and bake for approx. 30 minutes until the chops are cooked
11. Remove and serve

chef notes:

To test if the chops are cooked, remove to a chopping board and with
a sharp knife, cut into the centre and prise open, it should be slightly pink but with no blood showing.

A slight pink colour to cooked pork is fine (and allows for a nice moist meat) as long as there is no blood and the temperature has reached a minimum of 70°C.

If the sauce has not thickened, remove chops, pour sauce into a
saucepan and simmer while stirring until it thickens and combines to a
sauce.

For chicken stock recipe <click here>

email chef@tallyrand.info