Category: Meat

There is something about Asian flavours and I can’t get enough. My Orange and Ginger Pork is simple enough to make for your family, but also fares well with company. It has a sweet and sour flavour; add a side of rice and stir fried vegetables and you don’t need takeout.

Asian Flavours

What I love most about Asian food is the new ingredients it brought to my Italian table. Growing up we had the made to please all takeout Chinese food. As I get older, my tastebuds have adapted to more daring tastes. I mix and match, using Vietnamese , Chinese, Japanese and Thai flavours. Also, I adjust the heat to suit my mood of mild, medium or hot. I should warn my husband to watch out for that; good thing he likes spicy food. It’s this fusion of cuisines that intrigues me. Traveling through Italy, there are many Asian style restaurants and so many innovative recipes.

Another favourite on my blog https://recipesatmytable.com/asian-chicken-and-noodles/

Ingredients for Orange and Ginger Pork

• 6 fast fry pork chops
• 1 large onion diced
• 2 cloves garlic sliced
• 2 tablespoons olive oil
• 1 tbsp butter
• 1/3 cup brown sugar
• 3 tbsp white wine vinegar
• 2 tbsp soy sauce
• 1 tsp freshly ground ginger sliced into matchsticks
• salt and pepper to taste
• 1 small orange
• 2 tbsp apricot/peach jam
• 2 tsp cornstarch

Process

Place the olive oil and butter in a pan and fry the pork until golden in colour.

Remove the chops and brown the onion, garlic and ginger in the pan. Then return the chops to the pan. In a small bowl combine the sugar, vinegar, salt, pepper and soy sauce.

Pour over chops in pan.

Slice the orange and place one slice over each pork chop. Cover the pan with a lid and simmer on low for 10 minutes.

Then remove the pork chops from the pan and take your sauce and add the cornstarch slurry to it. Pour the sauce over the pork chops. I served the pork chops with a vegetable rice. It was a delicious meal.

Apples and pork seem to go together. My Stuffed Apple Pork Chops will have your family asking for more and lick their plates clean. Not an italian dish, fruit has found its way from the end of the meal to being part of the main course in many of our homes. Fruit takes centre stage in many savoury dishes. If you have not tried adding fruit to savoury dishes, try it.  This one simple step will change the way you look at fruit. 

How to add more fruit to your savoury dishes

Always think outside of the box. If you like salads add pears, berries or apples to your favourite. One of my go-to is a simple pear salad with arugula and cheese. I dress it with a little olive oil and lemon juice. Another one of my favourite meats to add fruit to is chicken. It takes an array of fruit well and gives it wonderful exotic aromas. Of course, one of my favourite dishes to use fruit is in pasta salads.

It is like I always say: recipes are guides, mix them up and have fun.

A great citrus chicken recipe on my blog https://recipesatmytable.com/citrus-chicken-with-brussels-sprouts/

For some great recipes with fruit check this site out https://www.huffpost.com/entry/savory-summer-fruit-recipes_n_1739198

Ingredients For Stuffed Apple Pork Chops

• 1 packet seasoned stuffing 
• 1 large apple, peeled and diced
• 1/2 cup celery (diced)
• 1/3 cup cranberry raisins
• 1 cup vegetable or chicken broth
• 1 tablespoon olive oil
• 1/2 cups white wine
• 1/4 cup butter, melted
• 2 centre cut pork rib chops
• salt and pepper to taste
• 1/3 cup packed brown sugar
• 2 tbsp maple syrup
• 1/2 cu apple sauce
• 1/4 cup water

Process

Preheat oven to 350°. Add the package of stuffing, diced apple, celery and raisins in a bowl.  Pour in the broth and stir. 

Make a slit in the side of  each pork chop by slicing horizontally to the bone. 

Place about 1/2 a cup of stuffing in each.  Generously salt and pepper the pork. Put the olive oil in a hot pan and sear each pork chop.

Place into a pan and pour the wine around the chops.  Cover with foil and place into the oven for 30 minutes.  

Uncover the pan and place any remaining stuffing into the pan. Bake uncovered for another 15 minutes. 

Now it is time to make the glaze.  Put the brown sugar, maple syrup and the apple sauce into a pan.  Thin it out with the 1/4 cup water.  Bring to a boil and reduce the heat to medium.  Let it simmer and reduce for about 5 minutes.  

Spread each pork chop with some of the glaze before serving. Serve the extra stuffing alongside the pork chop with your favourite vegetables. 

Print

Stuffed Apple Pork Chops

Author Renata Solski

Ingredients

• 1 packet seasoned stuffing
• 1 large apple peeled and diced
• 1/2 cup celery diced
• 1/3 cup cranberry raisins
• 1 cup vegetable or chicken broth
• 1 tablespoon olive oil
• 1/2 cups white wine
• 1/4 cup butter melted
• 2 centre cut pork rib chops
• salt and pepper to taste
• 1/3 cup packed brown sugar
• 2 tbsp maple syrup
• 1/2 cu apple sauce
• 1/4 cup water

Instructions

1. Preheat oven to 350°. Add the package of stuffing, diced apple, celery and raisins in a bowl. Pour in the broth and stir.
2. Make a slit in the side of each pork chop by slicing horizontally to the bone.
3. Place about 1/2 a cup of stuffing in each. Generously salt and pepper the pork.
4. Put the olive oil in a hot pan and sear each pork chop.
5. Place into a pan and pour the wine around the hopes. Cover with foil and place into the oven for 30 minutes.
6. Uncover the pan and place any remaining stuffing into the pan. Bake uncovered for another 15 minutes.
7. Now it is time to make the glaze. Put the brown sugar, maple syrup and the apple sauce into a pan. Thin it out with the 1/4 cup water. Bring to a boil and reduce the heat to medium. Let it simmer and reduce for about 5 minutes.
8. Spread each pork chop with some of the glaze before serving.
9. Serve the extra stuffing alongside the pork chop with your favourite vegetables.