RSS Feed

Tag Archives: pork chops

Roast Crown of Pork with Apple & Sage Stuffing

IMG_6091

An awesome Roast … made this to celebrate hubby’s birthday … the apple & sage stuffing is awesome and wrapping the crown of pork with bacon keeps the chops succulently moist ….I served up with some pan-roasted asparagus ❤

IMG_6071

I bought a very small crown of pork …the butcher here had left the ribs very long …I’d much prefer it to be short …I used about 6 slices of bacon … you will need more slices if you are roasting a bigger crown

IMG_6072

I used only 2 slices of bread, cut into 1″ squares (partly because the crown of roast I bought is very small and partly … spread evenly on a baking pan … you can more slices if the crown you are stuffing is bigger …please note that recipe below is for a small crown of pork with about 10 chops so please increase recipe accordingly if your crown of pork is bigger

IMG_6073

Bake the bread squares in a 180° C pre-heated oven for about 10 minutes until slightly toasted … set aside

IMG_6074

..other ingredients needed for the stuffing : finely chopped onion, finely chopped celery and wedges of Granny Smith apples

IMG_6075

Fresh herbs you will need … fresh parsley, fresh chives, fresh thyme and fresh sage

IMG_6077

…all fresh herbs all chopped + sugar, grated nutmeg, pepper, ground cinnamon ..

IMG_6080

Cook onion & celery in heated skillet with butter over moderate heat, stirring, for about 5 mins, until soften …

IMG_6081

Stir in apples, sugar, salt, pepper, sage, thyme, nutmeg, and cinnamon …

IMG_6082

Stir to mix well …

IMG_6083

Reduce heat to low, then cook covered, stirring now and again, until apples are tender… about 15 minutes

IMG_6085

Stir in bread squares, parsley, and chives …remove from flame and set aside …

IMG_6078

Wrap tips of rib bones with foil to prevent burning …sprinkle roast inside and out with salt and pepper and put in a large flameproof roasting pan….

IMG_6086

…then wrap meat below bones with overlapping bacon strips… securing with toothpicks if necessary …

IMG_6087

…Mound stuffing in cavity….

IMG_6088

When roast is done, lift it out of roasting tin and stand it aside, loosely covered with foil, for 15 – 20 minutes and …

IMG_6089

…make the sauce …skim fat off surface .. place pan over a burner… add water, then deglaze pan by boiling over high heat, stirring and scraping up brown bits….pour through a fine sieve into a saucepan, discarding solids …

IMG_6090

…add the apple jelly and any juices accumulated from the resting crown of pro .., then simmer sauce, whisking occasionally and skimming any fat that rises, until jelly is melted, about 4 minutes….season with salt and pepper then pour into a sauce boat to serve with the roast

IMG_6092

Remove foil from resting roast and carve into chops by cutting between ribs … the apple & sage stuffing goes absolutely superbly with the yummy 🐷 chops 👍👍👍

RECIPE

Ingredients :  for the stuffing

  •  2 slices firm white sandwich bread, cut into 1-inch squares
  • 2 Tbsp unsalted butter
  • ¼ cup finely chopped onion
  • ¼ cup finely chopped celery including some leaves
  • 2 large tart apples such as Granny Smith, peeled and cut into 1/4-inch-thick wedges
  •  2 – 3 Tbsp sugar
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 Tbsp chopped fresh sage or ½ Tbsp dried sage
  • 1 tsp chopped fresh thyme or ¼ tea dried thyme
  • ¼ teaspoon freshly grated nutmeg
  • Pinch of cinnamon
  • ¼ cup chopped fresh parsley
  • 1 Tbsp chopped fresh chives

                        : for the roast

  • 1 crown roast of pork (the crown I used was about 10 chops in it)
  • ½ tsp salt
  • ¼ tsp  black pepper
  • 6 slices bacon

                         : for the sauce

  • ½ cup water
  • 3 Tbsp apple jelly or red-current jelly

Methods:

  • Preheat oven to 180°C
  • Make the Stuffing : 
  • Spread bread squares in 1 layer in a shallow baking pan and bake in middle of oven until dry and lightly toasted, about 10 minutes …  leave oven on (for roast) and set toasted bread squares aside to cool
  • Cook onion and celery in butter in a heavy skillet over moderate heat, stirring occasionally, until softened … 4 to 5 minutes
  • Stir in apples, sugar, salt, pepper, sage, thyme, nutmeg, and cinnamon …reduce heat to low then cook, covered, stirring until apples are tender, about 10 minutes…then stir in bread squares, parsley, and chives … remove from burner and set aside
  • Make the Roast :
  • Set oven rack in lower third of oven
  • Sprinkle roast inside and out with salt and pepper and put in a large flameproof roasting pan and mound stuffing in cavity
  • Wrap tips of rib bones with foil to prevent burning, then wrap meat below bones with overlapping bacon strips, securing them with wooden toothpicks, if necessary
  • Roast pork in middle of oven, covering stuffing loosely with foil after 15 minutes and continue to roast until an instant-read thermometer registers 70°C when inserted 2 inches into center of meat (do not touch bones), 2 to 2¼ hours total
  • Transfer roast to a carving board or platter and let stand, loosely covered with foil, 15 to 20 minutes (temperature of meat will rise to 75°C; meat will be slightly pink)
  • Make Sauce :
  • Skim fat from pan drippings.. place pan across a burner and add water, then deglaze pan by boiling over high heat, stirring and scraping up brown bits then pour through a fine sieve into a saucepan, discarding solids
  • Add jelly and any juices accumulated on carving board, then simmer sauce, whisking occasionally and skimming any fat that rises, until jelly is melted, about 2-3 minutes … season with salt and pepper
  • Remove all foil from roast and carve into chops by cutting between ribs … serve up with vegetables/sides of your choice 🍴🍷

 

 

Advertisements

Pork Chops with Creamy Chipotle Mustard Sauce

IMG_5273

Stumbled upon a bottle of this Chipotle Mustard and I love anything with Chipotle and decided to use it to make a creamy sauce for our Pork Chops dinner 😉

IMG_5259

I’m using boneless pork loin chops … clean the chops and season with freshly ground black pepper + salt … set aside

IMG_5260

Heat up a pan with about 25g butter

IMG_5261

Brown the pork chops in the heated pan with butter

IMG_5262

Lift browned chops out of pan and set aside

IMG_5265

Pour into pan about ½ cup dry white wine … deglaze pan and then toss in ¼ cup diced spring onions (only white bits) … simmer until onion is soft

IMG_5266

Returned chops to pan and let it simmer for about 10 – 15 mins …turning chops over half-way through simmering

IMG_5269

Lift chops out of pan when done onto serving plates, set aside and keep warm in a pre-heated oven

IMG_5270

Now, toss in the green bits of the spring onion

IMG_5271

Add in about 2 – 3 Tbsp of Crème fraîche … you may use double cream if you so prefer … I like Crème fraîche as I feel the tartness in the Crème fraîche will compliments the Chipotle Mustard very well … stir to mix well and simmer for a few minutes

IMG_5275

Now add in about 2 – 3 Tbsp Chipotle Mustard … you may add as much or as little as you wish .. . if you don’t have Chipotle Mustard, take Dijon mustard and mix some smoked paprika and some hot chill powder, omit latter if you don’t fancy the spiciness … stir to mix well and remove from flame

IMG_5277

Drizzle the creamy chipotle mustard sauce over the pork chops and serve up with your favourite sides … I served up with some pan-grilled apple wedges, grilled corn-on-the-cob and some runner beans stir-fried with some garlic … it was heavenly 😉

Fruity Baked Pork Chops

IMG_1920

I don’t cook this too often because it is so delicious that I tend to over-indulge!! Seen here, I served up with garlic fried rice and stir-fried asparagus tips, cherry tomatoes & mushrooms in black bean sauce

IMG_1909

Mix all the marinade ingredients together : 2 Tbs soy sauce + grated zest of an orange + 2 Tbsp tomato paste + 2 Tbs olive oil + 2 Tbs brown sugar + 25g sultanas

IMG_1910

Marinate 4 – 6 pieces of pork chops (bone-in is best), covered, in the fridge for at least 4 hours or overnight

IMG_1911

Sliced one onion thinly and sprinkle over marinated pork chops and toss to mix…season with some freshly ground pepper & salt, to taste … and then bake, covered with foil, in preheated oven at 180º C for 30 minutes

IMG_1918

Remove casserole from oven, toss in orange segments from 1 orange and return it to the oven and bake further for 15 minutes, uncovered, or until cooked through and tender

IMG_6425

The dish is ready to be served up … awesome golden colour and smells incredible!

IMG_6428

Serve up with vegetables of your choice and some steam rice, if you wish, to soak up the very tasty sauce/gravy (as seen in first pic above)

Pork Loin Chops with Balsamic Onions

Posted on

The original recipe is actually Pork Steaks with Balsamic Onions and is served with mash & kayle + sunblush tomatoes but since I don’t have Pork Steaks and saw some fresh Pork Loin Chops when I went shopping this morning, I decided to tweak this recipe by using Pork Loin Chops and served up with Savoy Cabbage instead of Kayle and no mash!

I marinated the pork loin chops with some All Season salt for a few hours, in the refrigerator

Cook shallots until soft then turn up heat and continue cooking until onions are browned & caramelised …

Fry Pork Loin Chops 5 -6 minutes on each side over medium heat until browned.

I didn’t have enough Shallots so I added some small yellow onions :-p

Voila! The meal is served up … Pork Loin Chops with Balsamic Onions served with a simple garlic stir-fried Savoy Cabbage 🙂

RECIPE 

Ingredients :

20g butter

6 shallots

6 – 8 pieces pork loin chops

½Tbsp plain flour

25ml sherry

150ml hot beef stock

1tsp balsamic vinegar

200g savoy cabbage, sliced

1 cloves garlic, shopped

1Tbsp cooking oil

Methods :

  • Marinate pork loin chops with some All Season salt, covered and put aside in the referigerator for couple hours
  • Heat 10g butter in a frying pan and gently cook the shallots for 5 – 8 minutes until softened, turn up the heat and continue cooking until onions are browned and caramelised … set aside
  • Heat remaining butter in the same pan, and pan fry the pork for 5 – 6 mins on each side over medium heat until browned, remove and keep warm
  • Stir the flour into the pan juices, cook for 1 minute then add the sherry
  • Gently stir in the stock followed by the shallots and simmer for 5 minutes
  • Add balsamic vinegar, lift off heat ….cover and keep warm
  • Heat another pan with some 1Tbsp cooking oil,tip in the garlic then the savoy cabbage (add some water if necessary) then cover and sweat for 5 minutes, season with salt to taste
  • Serve pork with the savoy cabbage and pour the onion sauce over the pork chops