Wednesday, October 7, 2009
Pork Chops with Cinnamon Apple Chutney
It's apple time in Michigan once again. I like to make a weekly trip to the orchard which is less than a mile from my house. We try all varieties. So far I've baked an apple pie and some apple cobbler. We have already eaten over a half bushel of apples between the two of us. I guess we'll keep the doctor away for a good long time.
Besides eating apples for snacks and desserts, I love to cook with them, and a favorite combination is with pork chops. I have several recipes, but this one is new to me. It was recently printed in the local paper.This recipe utilizes the grill and parchment paper, but you can bake it in the oven. I'm going to try it tonight on the grill, if it stops raining. If you try it, let me know what you think, and we'll compare notes.
4 pork chops
salt & pepper
4 large Gala apples (you can use your favorite baking apple)
4 ribs of celery, cleaned and trimmed
1 T. fresh parsley
3 T. sugar
2 T. cinnamon
PREPARE the PORK CHOPS:
Heat the grill to medium, or preheat the oven to 350 degrees.
Remove the parchment paper from the box, and unroll it so there is a flat area to place the food. You'll need one piece for each chop.
Season each pork chop with salt and pepper, and place one in the corner of the paper, leaving about two inches around the food for sealing the edges.
PREPARE the CHUTNEY:
Core the apples, thinly slice, then dice and place in a medium bowl.
Chop celery, onion and parsley, and add to the bowl.
Sprinkle with sugar and cinnamon; toss to coat.
Fold the paper to cover the food.
Crimp the edges of the paper together to seal.
Repeat with remaining servings.
If cooking on the grill, place a sheet of aluminum foil on the rack under the packets. (or place in the oven on the center rack.)
Bake the packets for 15-20 minutes. Serves 4.
If you like this blog, please look for my other blogs:
Thyme for Herbs