Pork Rib Chops With Sauteed Apple And Star Anise Recipes

PORK CHOPS WITH APPLES AND CIDER

Steps:

• Make the spice salt: Put peppercorns, cloves, allspice and sage in a spice mill or mortar and grind to a powder. Remove to a bowl and stir in salt. Season pork chops on both sides with salt mixture. (There will be some salt mixture remaining; use it to season the sauce, Step 4.) Cover and leave chops at room temperature to absorb seasonings for at least 30 minutes.
• Peel, quarter and core apples, then cut each apple into 12 wedges. Melt 1 tablespoon butter in a wide skillet and raise heat to medium-high. Add apple wedges in one layer and brown gently on one side, about 2 minutes. Brown on the other side and cook for 2 minutes more, or until apples are cooked through but still firm. Remove apples from pan and keep warm.
• Add 1 tablespoon butter to pan and swirl to melt. Dust pork chops with flour, and place in pan and brown gently for about 4 minutes per side. Adjust heat if necessary to keep pork from cooking too quickly. Remove chops and keep warm on a platter in a low oven. Discard remaining butter.
• Add ½ cup cider to pan, raise heat to high and cook down to a syrup. Add mustard and chicken broth, and bring to a boil, then reduce heat to a simmer. Add potato starch and stir with a wire whisk as the sauce thickens. Stir in crème fraîche. Season to taste with remaining spiced salt. Add 2 tablespoons cider and the Calvados, if using. Cook for 1 minute more.
• Spoon sauce over the chops, then spoon the apples around the platter. Sprinkle with chives and parsley.

SMOTHERED PORK CHOPS

Steps:

• In a large nonreactive container, submerge the pork in the brine and place in refrigerator for at least 12 hours or overnight, then remove the chops and dry well with paper towels.
• Heat oven to 325. Heat the oil or lard in a large ovenproof pot or Dutch oven set over medium heat. Dredge the chops in the flour, shaking off the excess. Reserve the leftover flour.
• Cook the chops in the fat, about 4 minutes per side, until they are brown and crisp on the exterior, and transfer to a plate. Reduce heat to medium-low. Add the onions and bay leaf and cook, stirring often, until the onions are softened, about 15 minutes. Season well with salt and pepper.
• Add 6 tablespoons flour to the onions, stir well and allow to cook 3 or 4 minutes. Slowly add the stock, stirring and scraping the pan well, until it is incorporated and the mixture is slightly thickened.
• Return chops to the pot and bring to a simmer, then cover tightly and cook in the oven until very tender, 2 or more hours. Transfer chops to a plate and place pot on stovetop, over medium heat. Reduce sauce until it is thick enough to resemble gravy, skimming excess oil and foam if necessary. Return chops to pot to reheat, then serve with their gravy over rice or mashed potatoes. Garnish with parsley if you like.

PORK RIB CHOPS WITH SAUTEED APPLE AND STAR ANISE

Steps:

• Heat oil in heavy large skillet over medium heat. Sprinkle pork with salt and pepper. Add pork to skillet; cook until brown on both sides and thermometer inserted horizontally into pork registers 140°F, about 7 minutes per side. Transfer to plates; tent with foil.
• Pour off drippings from skillet. Add 2 tablespoons butter, brown sugar, and star anise to same skillet and stir over high heat until melted. Add apples; cook until brown and caramelized, stirring frequently, about 8 minutes. Spoon apples over pork. Add apple juice and vinegar to skillet; boil sauce until reduced to 2 tablespoons, about 3 minutes. Whisk in remaining 1 tablespoon butter; season to taste with salt and pepper. Drizzle sauce over apples and pork.
• *Brown, star-shaped seedpods; available in the spice section of some supermarkets and at specialty foods stores and Asian markets.

GRILLED PORK CHOPS WITH SAUTEED APPLES, ONION RINGS AND MUSTARD GREENS

Steps:

• There are rubs and there are brines. A brine is a slower process where the rub, sugar and salt are diluted to penetrate the protein and break it down so that the meat is juicy, flavorful and tender after cooked. I love brined pork and chicken, but if I am cooking late and didn't think about it the day before, I will have to do a nice rub on the meat, which is just more concentrated and expedited, and that's what I have here. Pork chops go with so many accompaniments but I do love the acidity of apples or an applesauce with pork chops and the bite of mustard greens. You can use mizuna, or arugula if you cannot find mustard greens. Also, you can put a schmear of hot mustard mixed with a little honey or molasses on the plate instead for the kick. I like onion rings, in general. My other favorite accompaniment to pork chops is kimchee tossed with some fresh fruit such as peaches or plums.
• To cook the pork chops: Grind all the spices together with the sugar and rub all over the pork chops. Set aside for 30 minutes to an hour at room temperature.
• Preheat the grill on high or heat a cast-iron skillet over medium-high heat on the stovetop and preheat the oven to 375 degrees (Add 1 tablespoon olive oil to the pan if cooking in cast iron).
• Cook the pork on one side for 4 to 5 minutes on the grill or in cast iron. Flip over and cook for another 4 to 5 minutes on the grill; if cooking in cast iron, flip the chop and transfer to the oven for 4 to 5 minutes. Set aside to rest for 5 minutes.
• To cook the sauteed apples: In a medium saute pan over medium-high heat, combine the sugar, 1 tablespoon water and a drop of lemon juice. Cook until sugar caramelizes to golden brown. Turn off the heat and add the apple slices and star anise. Return the pan to medium-high heat, stir in the butter and remaining lemon juice. Saute, stirring, for 2 minutes, adding the brandy in the last minute of cooking with a pinch of salt. Simmer briefly to burn off the alcohol and thicken the caramel. Set aside.
• To cook the onion rings: Bring the canola oil to 360 degrees F in a large pot. Combine the flour, cornstarch, salt and pepper in a bowl. Pour the buttermilk into a shallow dish or bowl. Dip the onion rings in the flour mixture to dredge, shaking off any excess. Dip in the buttermilk to coat, and then back into the flour mixture. Shake off any excess flour. Working in batches, fry the rings until light golden brown, 5 to 7 minutes. Drain on paper towels and sprinkle with salt.
• Serve the pork chops with the sauteed apples, onion rings and mustard greens.

PORK CHOPS WITH APPLES

Steps:

• In a large skillet, brown pork chops in oil on each side. Season with salt and pepper; remove and keep warm. In the same skillet, saute onions and apple wedges until crisp-tender. , Combine mustard and brown sugar; brush over chops. Return to the skillet; cook for 4 minutes or until meat juices run clear.

PORK CHOPS WITH STAR ANISE, SLOW COOKED

Steps:

• Heat oil in a Dutch oven or heavy bottomed pot and brown chops.
• At the same time combine, stock, wine, soy, sugar, star anise, 5-spice, sambel, honey and garlic.
• Pour over the chops and bring to the boil.
• Then cover and cook very very slow for 1-1/4 hours until very tender, turning once or twice.
• Serve over boiled rice garnished with the coriander or green chopped onions.
• Steamed Asian greens on the side is nice.