Country Pork And Apple Hash Recipes

PAN-SEARED PORK CHOPS WITH MAPLE GRAVY AND APPLE BACON HASH

Steps:

• APPLE-BACON HASH:.
• Cook bacon until crisp and browned. Drain on paper towels, reserving bacon fat. Heat butter and 2 tbsp bacon fat in a skillet. Add potato, onion, garlic, and apple. Cook until lightly brown, about 10 minutes. Remove from heat and add the seasonings. Keep warm.
• PORK CHOPS:.
• Heat remaining bacon fat. Season pork, add to pan, and cover. Cook, turning occasionally, until done, about 15 minutes. Transfer the chops to a plate and cover to keep warm.
• MAPLE GRAVY:.
• Pour off all but 1 tbsp of pan drippings. Whisk in flour and let bubble for 1 minute. Whisk in chicken stock, maple syrup, and cream. Bring to a boil. Cook, whisking often, until mixture reduces and thickens, about 2 minutes. Season with salt and pepper.
• Crumble the bacon over the hash. Serve with chops and sauce.

COUNTRY HASH

Steps:

• Finely shred brisket and transfer to a bowl, then mix with mustard and Worcestershire sauce until combined well.
• Roast poblanos on their sides on racks of gas burners over medium-high heat, turning with tongs, until skins are blistered and slightly charred, 4 to 6 minutes. (Or broil on rack of a broiler pan about 2 inches from heat.) Immediately transfer to a large bowl and cover tightly, then let stand 10 minutes. Carefully rub off skins from poblanos. Cut open lengthwise and remove stems and seeds, including attached ribs. Wipe poblanos clean with a paper towel if necessary, then cut into 1/4-inch dice and transfer to a large bowl.
• Peel potato, rutabaga, and apple and cut into 1/2-inch cubes, then cook in 1/2 stick butter with 3/4 teaspoon salt and 1/4 teaspoon pepper in a 12-inch heavy skillet over medium heat, stirring occasionally, until golden in spots and just tender, 10 to 12 minutes. Transfer to bowl with poblanos.
• Cook onion in 3 tablespoons butter with 1/2 teaspoon salt and 1/4 tsp pepper in same skillet, stirring occasionally, until golden, about 8 minutes. Add bell pepper and cook, stirring occasionally, until just tender, 6 to 8 minutes more. Transfer to bowl with poblano mixture. Stir brisket into hash until combined.
• Preheat oven to 250°F with rack in middle.
• Heat 1 tablespoon butter in a 12-inch nonstick skillet over medium-high heat until foam subsides. Add half of hash to skillet and cook, turning portions occasionally, until browned and crisp in spots, 12 to 14 minutes. Transfer to a large (17-by 11-inch) 4-sided sheet pan and keep warm in oven. Cook remaining hash in same manner in 1 tablespoon butter. Transfer to sheet pan in oven.
• Rinse and wipe out skillet. Fry eggs in 2 batches with 1 tablespoon butter per batch over medium heat. Serve eggs over hash.

EASY COUNTRY PORK PâTé WITH DRIED APPLES & PISTACHIOS RECIPE - (4.4/5)

Steps:

• In a large bowl combine pork, diced dried apples, pistachios, brandy, apple juice, egg white, salt, and pepper. Using your hands, mix well. Cover bowl with plastic wrap and chill for 1 hour. Preheat oven to 375° F. Using a wooden spoon, press chilled pork mixture firmly against the side of the bowl. Spoon out excess liquid, if present, and discard. Line two 5 1/2x3-inch loaf pans crosswise with 3 slices bacon each (ends of bacon will drape over edges of pans). Divide pork mixture evenly between loaf pans and pat mixture firmly and evenly into pans (pans will be full). Place two bay leaves on top of the pork mixture in each pan; fold bacon slices over top of bay leaves. Place loaf pans on a foil-lined baking sheet. Bake pate for 50 to 60 minutes or until an instant-read thermometer inserted into the centers of the loaves reads 170° F. Remove pans from oven and carefully tilt pans over a heatproof bowl to allow excess fat to drain. Place a small sheet of foil over each loaf pan; top with a 1-pound can of fruit or vegetables to compress pate. Let cool for 30 minutes, then refrigerate for 4 hours or until fully chilled. Remove cans and foil. Discard bay leaves. Invert loaf pans onto a cutting board to remove pate. If desired, discard bacon. With a sharp serrated knife, cut each loaf into 12 slices. Serve cold sliced pate with coarse mustard, cornichons, and baguette slices as part of a charcuterie platter. *Ask your butcher to coarsely grind the pork.

COUNTRY PORK AND APPLE HASH

Steps:

• In a large pot, cover potatoes with cold salted water, bring to a simmer and cook until barely tender (do not overcook, or boil rapidly). Drain.
• Melt butter in a very wide skillet. Add apples and onions and cook, stirring, until softened and golden around edges, about 10 minutes. Add pork and broth; cook over medium-high heat for 3 to 5 minutes, stirring occasionally. Add potatoes and thyme leaves and cook, stirring occasionally and pressing mixture in pan until hot and edges are crisped. Serve topped with eggs and cooked greens, if desired.