Apple Pear Maple Pork Chops
Kingsburg Orchards
APPLE PEARS
4 tablespoons butter, divided
1 small to medium onion,
cut in ¼-inch slivers
Prepare the apple pears: In a small deep skillet,
melt 2 tablespoons butter over medium-low
heat. Add onion and sauté until translucent and
tender, about 5-7 minutes.
3-4 Kingsburg Orchards
apple pears, cut in
;⁄;-inch slivers
¼ cup maple syrup
2 tablespoons dark
brown sugar
½ teaspoon kosher salt
½ teaspoon ground
black pepper
Add apple pear slices and the remaining
2 tablespoons butter. Continue to cook, stirring
frequently, until the apple pears are tender,
about 7-10 minutes.
Add maple syrup, brown sugar, salt and
pepper. Continue cooking until very tender and
golden brown.
Prepare the pork chops: Preheat oven to 350°F.
Grease a 13-by-9-inch baking dish.
PORK CHOPS
1 teaspoon kosher salt
½ teaspoon ground
black pepper
Combine salt, pepper and thyme, and season
the pork chops.
½ teaspoon fresh thyme
(or dried)
Heat oil in a sauté pan over medium-high heat.
Add the pork chops and sear on all sides.
4-6 boneless thick-cut
pork chops
Transfer to the baking dish. Pour in apple juice or
broth. Cover with foil and bake for 10-15 minutes.
1 tablespoon extra-virgin
olive oil
;⁄; cup apple juice or
broth of your choice
Pour the apple pear mixture over the pork chops
and bake, uncovered, for 10 more minutes, or
until the internal temperature is 160°F.
Serve immediately. Makes 4-6 servings.
Tip: The key to cooking this dish is to have the
apple pears ready in advance. If the pork chops
sit too long in the oven, they will dry out.
Pan-Roasted Pork Loin Chops
with Apricot-Cheddar
Stuf;ng, Serrano Ham and
Brown Sugar Glaze
JBS/Swift Premium
4 boneless pork loin chops
( 8-12 ounces)
8 thin slices serrano ham
BROWN SUGAR GLAZE
1 cup light brown sugar
½ cup root beer
½ cup rice wine vinegar
½ cup soy sauce
1 star anise pod
1 cinnamon stick
2 bay leaves
STUFFING
1 cup diced dried apricots
½ cup diced dried ;gs
1 cup cubed English Cheddar
2 tablespoons minced
fresh chives
1 tablespoon
minced scallions
1 teaspoon garlic powder
1 teaspoon Chinese
;ve-spice powder
Salt and pepper to taste
Prepare the glaze: In a saucepan, combine all
ingredients and cook over medium heat until
reduced to a syrup. Strain and keep warm.
Prepare the stu;ng: In a bowl, combine
all ingredients.
Preheat oven to 400°F.
Make a slit through the side of each chop to
form a pocket. Fill the pocket with stu;ng
and season both sides with salt and pepper.
Wrap each chop with 2 slices of ham so the
stu;ng is completely covered.
Heat a medium cast-iron or ovenproof skillet
in the oven.
Place the chops in the skillet and roast until
seared on one side, 5-10 minutes. Flip the
chops and roast for 5-10 minutes, or until
evenly browned and the internal temperature
is 145°F at the thickest part of the meat.
Serve with brown sugar glaze. Makes 4 servings.
