Diced Pork With Apples Recipes

PORK CHOPS WITH APPLES AND ONIONS

Steps:

• Preheat the oven to 375 degrees F.
• Season the pork chops generously with salt. Coat a large saute pan with olive oil and bring it to a high heat. Sear the pork on both sides and on the fat edge, working in batches if the chops don't all fit in the pan at the same time. Be sure not to crowd the pan. Remove the pork from the pan and place on a cookie sheet. Finish the pork in the oven for about 10 to 12 minutes. Remove from the oven and let rest for 10 minutes before serving.
• Ditch the excess fat from the saute pan. Give a drizzle of fresh olive oil and add the onions and crushed red pepper and season with salt. Cook until the onions become soft and aromatic. Add the apples, cinnamon and rosemary and toss to coat with the oil. Add the cider and cook until the cider has reduced by two-thirds and the onion-apple mixture is very soft and saucy. Serve over the pork chops.
• Porky deliciousness!

MUSTARDY PORK & APPLES

Steps:

• Rub the pork steaks with a little oil and season with pepper and salt to taste. Heat a large frying pan and fry the steaks for 2 mins on both sides until golden. Transfer to a plate. Adding a little more oil to the pan, fry the apples, onions and sage for 5 mins or until the apples have softened.
• Pour in the stock and spoon in the mustard, then return the pork to the pan and simmer for 10 mins until the sauce has reduced by about a third and the pork is cooked through. Serve with veg and mashed potatoes.

CREAMY PORK CASSEROLE WITH CIDER AND APPLES

Steps:

• Season the pork with salt and pepper.
• Heat oil in the pot using the Sauté function and brown the pork in batches until nicely coloured. You might want to do this in a large skillet over medium high heat instead. Don't overcrowd the pork as it will stew rather than brown.
• Set the pork aside and cook the lardons over high heat. Use a slotted spoon to transfer to a bowl.
• Deglaze the pot with a splash of cider or stock, scraping in any browned bits.
• Reduce the heat to medium. Add a bit more oil and the onions and sauté on the medium setting for five minutes until softened.
• Stir in the sliced garlic, parsnips, apples, salt, sage (if using), cider and stock. Bring to a simmer.
• Return the bacon and pork to the pot and stir to combine.
• Cover, set vent to sealing and cook for 30 minutes at high pressure. Release the steam manually.
• Select Sauté again and stir in the cream and cornflour slurry, heating it through for 3-4 minutes. Taste and season with salt and pepper, as needed.
• NOTE: this method needs more stock and cider.
• Season the pork with salt and pepper.
• Heat oil in a Dutch oven or cast iron lidded casserole. Brown the pork, in batches, over medium-high heat. Don't overcrowd the meat as it will stew rather than brown. Set the pork aside
• Add the lardons and cook until they colour and start to render some of their fat. Deglaze the pot with a splash of cider or stock, scraping in any browned bits.
• Lower the heat, add the onion and cook for 5 minutes, stirring.
• Stir in the sliced garlic, parsnips, apples, salt, sage (if using), 1 cup (250ml) cider and 1 cup (250ml) chicken stock. Bring to a simmer.
• Return the pork to the pot and stir to combine. Cover with a lid and cook in a 180°C (350°F) oven for two hours until pork is tender.
• Take out of the oven and bring to a low simmer on the stove. Stir in the cream and cornflour slurry, heating it through for 3-4 minutes. Taste and season with salt and pepper, as needed.
• Follow 1-5 steps for stovetop method then transfer everything to your slow cooker. Cook on low for 7-8 hours or 5-6 on high.

PORK TENDERLOIN WITH APPLES AND ONIONS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Trim all silver skin from tenderloins; pat dry using paper towels. Rub 1 teaspoon vegetable oil over the surface of each tenderloin and rub with sea salt.
• Heat 1 tablespoon vegetable oil in a large, oven-proof skillet over medium heat until it shimmers, about 1 minute. Place tenderloins into the skillet and cook, rotating to brown all sides, about 10 minutes. Transfer pork to a large plate.
• Add remaining tablespoon oil to any drippings in the skillet. Cook apples and onions in the hot oil, stirring occasionally, until onions begin to turn translucent, about 5 minutes, adding a bit more oil if skillet gets dry.
• Meanwhile, spread Dijon mustard evenly over browned tenderloins using a pastry brush. Sprinkle 2 teaspoons thyme leaves over pork. Sprinkle remaining thyme over apple mixture and add black pepper; stir gently to combine. Nestle tenderloins into the skillet with apple mixture.
• Roast, uncovered, in the preheated oven until an instant-read thermometer inserted into the center of the tenderloins reads at least 145 degrees F (63 degrees C), about 15 minutes.
• Remove skillet from the oven and place pork onto a plate. Cover with aluminum foil and let rest.
• Meanwhile, pour chicken stock into a saucepan and cook over medium-high heat until reduced by 1/2, 8 to 10 minutes. Add to the skillet containing apple mixture.
• Heat over medium-high heat until boiling, about 5 minutes; stir in butter until melted. Slice pork and serve over apple mixture.

DICED PORK WITH APPLES

Steps:

• If using raw diced pork, trim any excess fat off. Put the flour into a deep bowl and add the salt and pepper, coat the diced pork with the flour. Heat 2 tbsp of olive oil in a large frying pan or wok over a medium heat and fry off the pork in small batches, flip the pork over to allow for even cooking, take the pork out after a couple of minutes and set aside, carry on this process until all the pork has been cooked off.
• Add a drizzle of the olive oil if needed and fry the diced onions until they are see through, then add the apples and mix through until the apple slices have become golden in colour. Scrap off any bits from the bottom of the pan and add the cooked pork.
• Stir gently and add the warm chicken stock, stir in the mustard and bay leaves. Allow to simmer and add the parsley. Add the brown sugar at this stage. This stage takes about 20 minutes. More stock can be added if required.
• If using a rice cooker, add 4 portions of rice and then add 1.5 cups of cold water to every 1 portion of rice. Add salt and allow to cook. If using a pan, follow the above method, then bring to the boil, turn heat to min, place a dinner plate over the pan and allow to cook for aprox 12 mins. Do not lift the lid until the time has gone, take plate off, then stir gently and put a clean dish towel over the pan and allow to stand for 3 mins.
• If using diced potatoes, use warm boiled salted water and simmer until cooked, then drain water. Sliced leeks are brought to the boil in salted water, drained and butter and single cream is added, bring back to a gentle simmer.
• Add the brown sugar at step 3.