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Receta Spicy Maple Glazed Pork Chops With Apple Ginger Chutney
by Global Cookbook

Spicy Maple Glazed Pork Chops With Apple Ginger Chutney
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  Raciónes: 8

Ingredientes

  • 8 c. chicken stock
  • 6 ounce frzn concentrated Granny Smith
  •     apple juice
  • 1/4 c. dark brown sugar - (tightly packed)
  • 8 whl black peppercorns
  •     Salt to taste
  • 1 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)
  •     Salt to taste
  •     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,
  •     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,
  •     halved and thinly sliced
  • 2 Tbsp. minced cilantro
  • 2 Tbsp. finely-diced red pepper
  •     Salt to taste
  •     Freshly-grnd black pepper to taste

Direcciones

  1. 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.
  2. Maple Glaze: Mix all ingredients till well combined.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Reduce the heat to low, add in two thirds of the apple slices, and cook till the fruit is just tender.
  9. 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.
  10. This recipe yields 8 servings.