Wednesday, April 13, 2011

New old-fashion: Pork chops and applesauce

I feel like pork chops and applesauce have been around for such a long time. I even remember hearing about it on the Brady Bunch (yes, I loved that show). I've made lots of variations of this dish, and last night, I tried a new twist:

Pork chops with apple chutney and wild rice with a brown butter sage sauce.

Since wild rice takes a long time to cook, I started that first. To make the chutney, I cut up two tart apples and sauteed them in a sauce pot with a little olive oil. Then, I added balsamic vinegar, ground ginger, garlic powder, nutmeg and sugar. Sorry, no measurements, I just eyeballed it and did a few taste-tests. I let this cook down until liquid reduced to a syrup, then set it aside. I cooked the pork chops in a large frying pan with olive oil. Then, using in the same pan I cooked the meat, I melted a few tablespoons of softened butter that I had mixed with about 1/2 teaspoon of ground sage. Once the butter was melted and brown, I added cooked rice and quickly stir-fried until it was completely coated.

It was a tasty twist on a pretty classic American dish. Hope you enjoy!

1 comment:

  1. Your pop knowledge amazes me. This sounds delicious. Great mix of sweet and salty.