Sunday, October 14, 2012

Recipe: Pork Chops with Apple Raspberry Salsa

 I made a pork recipe that was perfect for autumn.  The flavors of apple, ginger, garlic, caramelized onions and rosemary would be equally delicious on chicken as well.  I cooked it all in the sauté pan, but could be cooked ahead of time and placed in a warm oven as long as you kept it covered, so it would remain moist.  It was delicious with some roasted farm potatoes (Thanks Dad!).

Pork Chops with Apple Raspberry Salsa

1 T low sodium soy sauce
1 T chopped ginger
2 cloves chopped garlic
1 onion, sliced and then roughly chopped
2 T fresh rosemary (more if dried)
2 T seedless raspberry puree
3 apples, peeled and cut into bite size chunks
1 splash apple cider
1 T canola or vegetable oil
4 boneless pork chops (or chicken breasts)

Combine soy sauce, ginger and garlic.
In a large sauté pan, heat oil over medium heat.  When hot, sear pork (or chicken) in oil on both sides. While still in pan, spoon soy sauce mixture over pork and cook meat is cooked thoroughly (145 for pork, 185 for poultry).  Remove from pan and keep covered.  Add onions to pan and cook until soft.  Stir in apples and rosemary.  After 10 min, when apples are cooked down, add a splash of apple cider and raspberry puree.  Return pork to pan and cover in sauce. Serve.

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