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Ingredientes
- 8 c. chicken stock
- 6 ounce frzn concentrated Granny Smith
- Â Â apple juice
- 1/4 c. dark brown sugar - (tightly packed)
- 8 whl black peppercorns
- Â Â Salt to taste
- 1Â 1/2 c. maple syrup
- 1/4 c. prepared horseradish liquid removed
- 2 Tbsp. ancho chile pwdr
- 1/2 c. ancho chile pwdr
- 1/2 c. pasilla chile pwdr
- 1/2 c. minced garlic
- 1 x center-cut pork loin - (9 bones)
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 Tbsp. unsalted butter
- 1/2 c. coarsely minced red onion
- 1 Tbsp. chopped jalapeno
- 2 Tbsp. finely-diced ginger
- 2 med oranges zest removed,
- Â Â and finely sliced, flesh cut into segments
- 2 c. fresh orange juice
- 1/2 c. red wine vinegar
- 1/2 c. light brown sugar
- 2 Tbsp. honey
- 6 med Granny Smith apples peeled, cored,
- Â Â halved and thinly sliced
- 2 Tbsp. minced cilantro
- 2 Tbsp. finely-diced red pepper
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Direcciones
- Sauce: Combine the stock, apple juice, sugar and peppercorns in a medium saucepan over high heat and reduce to 3 c.. Season to taste with salt and strain through a fine strainer.
- Maple Glaze: Mix all ingredients till well combined.
- Pork Chops: Preheat oven to 400 degrees. In a small bowl, combine the chile powders and garlic. Season the pork loin to taste with salt and pepper and rub all surfaces with the chile mix.
- In a large roasting pan, roast the loin till medium-rare, about 40 min. When cold sufficient to handle, cut between the bones into 8 chops.
- In a heavy-ridged grill pan, sear the chops 3 min on each side till grill marked. Place on a serving platter and brush with Maple Glaze. Serve with Sauce and Apple Ginger Chutney on the side.
- Apple Ginger Chutney: In a large saucepan over medium heat, heat the butter and saute/fry the onion and jalapeno till the onion is translucent/soft.
- Add in the ginger, orange zest, orange juice, vinegar, brown sugar and honey and cook till the sauce is reduced by half and has a glazed appearance.
- Reduce the heat to low, add in two thirds of the apple slices, and cook till the fruit is just tender.
- Turn off the heat and gently mix in the remaining apples and the orange segments. Pour the chutney into a bowl and allow to cold to room temperature. Fold in the cilantro, red bell pepper and salt and pepper to taste.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 559g | |
| Recipe makes 8 servings | |
| Calories 410 | |
| Calories from Fat 32 | 8% |
| Total Fat 3.69g | 5% |
| Saturated Fat 1.99g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 415mg | 17% |
| Potassium 680mg | 19% |
| Total Carbs 94.18g | 25% |
| Dietary Fiber 4.4g | 15% |
| Sugars 79.93g | 53% |
| Protein 3.88g | 6% |
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