Sticky Maple Pork With Apples Recipes
STICKY MAPLE PORK WITH APPLES
Pork fillet makes a quick supper and is quite low in fat. Try this dish with crispy onion rice on the side
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 7
Steps:
- Cut the pork into 3cm thick slices. Heat the oil in a large, non-stick frying pan, add the pork, then fry on both sides until lightly browned, about 5 mins in total. Lift out of pan and set aside. Add apples to the pan, then cook for 3-4 mins until starting to soften.
- Stir in the garlic, maple syrup, vinegar and 3 tbsp water, bring to the boil, then return the meat to the pan along with any juices. Simmer for a few more mins, stirring until the pork is cooked through and the sauce is thick and sticky. Stir in the wholegrain mustard, then serve with plain or Crispy onion rice (recipe below).
Nutrition Facts : Calories 303 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 34 grams protein, Sodium 0.52 milligram of sodium
MAPLE SUGAR GLAZED PORK WITH BAKED APPLES AND THYME
A delicious and sticky combination of lean pork chops, maple syrup, brown sugar, apples and cider. An easy to assemble meal for company that needs very little last minute attention. Serve with mashed potato and steamed seasonal vegetables during the cooler months and lightly steamed greens during the warmer months. This dish would also be wonderful with baked red cabbage and crusty bread. Edited (30/08/07) to say: This was my RSC10 entry - and as everyone discovered, I copied and pasted the wrong version! I made it three times, cutting back on fluids each time and also increasing the oven temperature and the maple syrup! This recipe has now been edited to the correct version - thanks to all who made this, and sorry for my mistake! I hope you will try it again! FT:-)
Provided by French Tart
Categories Pork
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Put the chops & apple halves into a large buttered ovenproof dish - along side each other, it does not matter if they fit snugly.
- Mix the maple syrup, sugar, mustard and cider together to make a thickish, sludgy syrupy, paste and spread over the top of the chops & apples.
- Allow to rest/marinade at room temperature for about 30 minutes.
- Preheat the oven to 2250C/450F/Gas 6.
- Sprinkle the chopped onion over the top of the chops and apples, and place several sprigs of fresh thyme on top.
- Season well with freshly ground pepper and sea salt.
- Bake for about 45 to 60 minutes, or until chops are and apples are cooked, soft and golden brown and glazed. (Cooking time depends on the thickness ans size of the chops).
- You can flash the chops and apples under a grill to achieve a deeper and stickier glaze.
- Serve each person with one chop, one-half of apple and some of the juices and the glaze. Garnish with some fresh thyme.
Nutrition Facts : Calories 827.6, Fat 48.7, SaturatedFat 19.6, Cholesterol 162.7, Sodium 217.6, Carbohydrate 58.7, Fiber 3, Sugar 51.5, Protein 39.3
MAPLE PORK AND APPLES
Make and share this Maple Pork and Apples recipe from Food.com.
Provided by pammyowl
Categories German
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Sprinkle chops with salt and pepper. In skillet melt butter over medium heat; add chops. Brown for 2 minutes, turning once. Reduce heat to medium-low. Add carrots, apple, and maple syrup. Cover; simmer for 8 minutes or until desired doneness.
- Using slotted spoon, transfer chops, carrots, and apples to platter; bring syrup mixture to boiling. Boil gently, uncovered, 1 to 2 minutes or until thickened. Pour over chops.
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- Mix together all the ingredients for the marinade in a large ovenproof dish (about 25 x 30cm) that will hold the chops in a single layer. Turn the chops in the mixture to smother them in the sticky marinade, cover and chill for at least 4 hours or overnight.
- Preheat the oven to 180°C, fan 160°C, gas 4. Uncover the chops and put the dish in the oven to bake for 1½ hours until the meat is tender but not quite falling from the bone. Turn the chops a couple of times during cooking. Remove from the oven and leave to cool in the sauce until ready to cook.
- Preheat the barbecue to a medium heat – coals should be glowing and the flames died down. Take the chops out of the sauce and put on the grill rack. Cook for 5 minutes each side until the pork has heated all the way through and the meat is super sticky. Or grill the chops for 5 minutes each side.
- Meanwhile, strain the sauce from the dish into a pan and reheat. Serve drizzled over the glazed chops.
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