Boozy Pork Chops

dryjanuary, cider, apples, recipe, cooking
Cheers

A quick, tasty supper for mid week You could also use pork medallions if you wanted to make it more impressive for a dinner party dish.

For those of you who don’t want to incorporate alcohol, replace the cider with Apple Juice.  The recipe is Gluten Free. Omit the cheese if you are dairy free.

Serves 2   Time taken 20 mins, plus 20 min cooking time.

INGREDIENTS:

2. Pork Chops.

2. Large Apples, peeled & cored.

150 ml Dry Cider.

1. Large Red Onion, peeled & sliced

1, Organic, Low Salt, Vegetable Stock Cube or own stock if you have it.

75 g Danish Blue Cheese or Stilton

Fresh Sage, Rosemary & Thyme Leaves, Chopped.

Seasoning, to taste.

METHOD

Pre-heat a frying pan or Wok on a high heat, Add the chops & quickly brown on both sides.

Remove to a plate, turn the heat down to medium and fry the onions & apples for 5 mins,

Pour in the cider, add the herbs & stock cube. Stir and bring to the boil. Place the chops on top of the mixture. Cover & simmer for 10 mins.

Remove the cover, stir and simmer for a further 10 mins, to reduce the liquid.

Mean while pre-heat the grill, on high.

Place the Blue Cheese on the chops, & place under the grill until the cheese is golden brown & bubbling.

Serve with mashed potatoes & steamed broccoli for a good old winter warmer.

Feel free to add your comments below:

 

 

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Get Stuffing.

The season to be jolly is rapidly approaching, so I thought in the run up to Christmas & throughout January I will share with you some of my recipes, hopefully to inspire you and also to help you #loveyourleftovers.

This week, its STUFFING. Three recipes to help you add a different way to “Stuff that bird”.

Always keep in mind that stuffing can be used in numerous ways.   Try stuffing different vegetables & baking them.  A good hearty stew, either with meat, poultry or vegetables can be turned into a flavoursome dish with the addition of some homemade stuffing balls, dropped into the pan 30 mins before the end of the cooking time. A healthier option to dumplings.

APRICOT & PISTACHIO STUFFING  *

50g Butter or Olive oil

1 Large Onion, peeled & finely chopped

2, Stalks Celery, Finely chopped

150g Dried Apricots, chopped

200g Breadcrumbs,

Grated rind & juice of 1 Orange

150g Pistachio Nuts, Shelled & chopped

Chopped, Fresh Parsley & Thyme

Chicken Stock or White wine.

Seasoning.

METHOD:

Heat the oil & better in a pan & fry onion & celery until golden.

Put the remaining ingredients in the pan & mix well until all ingredients are combined.

If you fell the mixture is to dry, add a little stock or white wine.

 

SWEET POTATO & LIVER STUFFING   *

1kg Sweet Potato, freshly cooked

50g Butter Softened

1 Large Onion, peeled & finely grated

Liver from the Turkey, chopped

2 Eggs, beaten

2 Tbspns Chopped fresh, Parsley

1 Tbspn Chopped fresh Sage

Sprinkle of Chilli Flakes, or more according to taste,

Seasoning

METHOD:

Mash the potatoes finely, add all remaining ingredients & mix well. Leave until cold before using.

 

SAVOURY RICE STUFFING.  *

1 Large Onion, peeled & chopped

1 Large Yellow Pepper, deseeded & finely chopped

100g Smoked bacon lardons

1 Tbspn Olive oil

2 Large Tomatoes, skinned & chopped

Finely chopped Basil & Oregano

200g boiled brown basmatti  Rice (cooked weight)

Seasoning to taste.

METHOD:

Heat the oil in a pan & slowly fry the onion, bacon & pepper until the onion is golden.

Remove from heat & stir in the rest of the ingredients until well combined.

Leave until cold before using.

*   Food Hygiene. Always remember when making stuffing in advance, to cover & store in the fridge until needed, especially those containing raw meat or rice.