Monday, September 27, 2010

Apple Ginger Pork Chops

Germany is famous for beer, but they also serve up some righteous grub. Oktoberfest comes but once a year, and I can't wait! And neither should you! Set up your beer garden today and chow down on this pork chop recipe.

Apple Ginger Pork Chops
Yields 4

4 pork chops, double cut, center cut, bone in
¼ cup apple cider vinegar
2 tablespoons extra-virgin olive oil
2 teaspoons minced ginger
1 teaspoon minced garlic
2 tablespoons fresh lemon juice
1 teaspoon salt
1 teaspoon pepper
¼ cup white wine
1 cup sliced (1/4-inch) yellow onions
2 cups cored and sliced (1/4-inch) Granny Smith apples
½ cup raisins
2 tablespoons butter

In a resealable plastic bag, add the chops, apple cider vinegar, 1 tablespoon extra-virgin olive oil, ginger, garlic, lemon juice, salt and pepper. Marinate for 30 minutes.

Preheat oven to 350 degrees.

In a large sauté pan heat 1 tablespoon extra-virgin olive oil to almost smoking, then add pork chops, shaking off excess marinade. Brown on both sides, then place on a sheet pan and put in the oven for 20 minutes or until internal temperature reaches 135 degrees F.

In the same sauté pan deglaze with wine then add onions, apples and raisins and cook until apples are soft and onions are translucent. Add butter salt and pepper, to taste, and keep warm.

Remove chops from oven and add to the apple mixture. Serve hot.

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