![]() Strain the cooking liquid through a fine mesh strainer into a small saucepan press down on the vegetables with a wooden spoon to extract as much liquid as possible. Set it aside in a warm spot while you make a sauce. Transfer the pork to a plate, and cover it loosely with foil. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers between 145 to 150 degrees F., about 40 minutes. Return the loin and any collected juices to the skillet. Boil the wine until it is reduced by about half. Return the skillet to a high heat and scrape the bottom with a wooden spoon to loosen up any browned bits. Remove the skillet from the heat and add the wine. Cook, stirring frequently, until the vegetables are softened, about 5 minutes. Transfer the meat to a plate and set it aside.Īdd the onion, carrot, celery, garlic, and herb sprigs to the skillet. Use tongs to turn the meat, and continue to brown it on all sides, about 2 to 3 minutes per side. Lay the loin, fat side down in the skillet, and cook until golden brown, about 2 minutes. Season the pork loin all over generously with salt and pepper. For more information or to makes reservations, call 77 or visit adelesrestaurant a large ovenproof skillet heat the vegetable oil over medium-high heat. When the sauce is done, spoon over the pork chops and serve with a side of homemade applesauce.Ĭhef Charlie Abowd co-owns Café at Adele’s with his wife Karen Abowd. LOW HEAT is imperative at this stage, otherwise the butter will separate. butter, stirring thoroughly on low heat just long enough to melt the butter (approximately 2 minutes). When they are done and ready to be served, reheat the sauce and add additional 1 T. Set sauce aside until pork chops are done. Let simmer 10 to 15 minutes over low or medium heat until reduced by 50 percent. There’s no need to cook your pork chops to death.ģ baseball-size apples (or an amount comparable) cut into 1/2-inch squares there is no need to peel them. Then remove to a baking dish and place pork chops in preheated, 350 degrees oven for 12 minutes. Season with sea salt and fresh ground pepper. There’s no need to cook your pork chops to death.įor the barbecue method, heat the grill and put the chops on until both sides are marked, no more than five minutes per side. Drain oil and place pork chops in preheated, 350 degrees oven for 12 minutes, which will yield perfect medium done pork chops. When to temperature, place two chops in each skillet (or all four in one skillet, provided you have one big enough) and sear for three minutes on each side. The chops can be cooked two ways, either seared and put in the oven or barbecued and put in the oven.įor the seared method, pour about a 1/4-inch of olive oil in two separate skillet on medium-high heat. This is a wonderful way to welcome fall and celebrate harvest. So find some apples and some natural pork and get cooking. You can also check with local butchers to see what they offer. ![]() These are three examples of area farmers committed to providing folks with the highest-quality meat and vegetables possible. Call ahead (77) to make sure they’re home and have what you need. Holley Family Farm in Dayton offers organic vegetables in season and naturally-raised and grass-fed beef and pork. Sunny Day Farms in Stagecoach offers organically-certified pork for sale (77 or ). Nancy’s Green Barn Farm in Dayton offers naturally-raised beef, pork, lamb and a variety of poultry and veggies in season ( or 77). You can purchase these products at places such as WholeFoods or Trader Joe’s. You can home can apple chutney, pie filling or applesauce to be used until next year’s crop or dry them as a natural “candy.” The possibilities are endless.Īt Cafe at Adele’s and at home, I always use meat that’s humanely raised, natural and preferably organic that does not contain growth hormones, steroids or antibiotics. Also something to consider is picking some for house-bound seniors and helping spread the abundance to others in the community.Īpples can be easily transformed into apple butter, sauce or jelly, stuffed with raisins or cranberries with a bit of cinnamon, brown sugar and butter and baked or used in breads, strudels and pies. ![]() My guess is they may have more than they know what to do with and won’t miss having to scoop the rotten apples off the ground once they fall. May I suggest, if you don’t have a tree of your own, you ask your neighbor if they’d mind if you took some apples off their hands - or their tree. I see them in neighborhoods in Carson City every time I’m tooling around town. You don’t have to look far to see trees laden with apples. With the abundance of our current Sierra apple crop, I thought it would be fun to present a recipe for Pork Chops with a special apple-based sauce.
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