Apple & Sage Pork Chops

By Paul Briand

I normally shop for groceries on Monday, so Monday morning I organizemy shopping list around the meals I plan to cook for the week.

Some weeks, however, I’m completely unprepared. I go to the store, literally, with a blank slate (in this case an empty shopping list).

So I get to the store hoping that something will inspire me.

This week it was one of the aptly named “Recipe Inspirations” from McCormick Spices.

I’ve written about these before:

Chicken Tikka Masala

Garlic Lime Chicken Fajitas

Quesadilla Casserole

The packet includes a step-by-step recipe for a particular dish -- in this case Apple & Sage Pork Chops -- and provides the right dosage of each spice to accompany the dish.

Of course, if you have the spices already in your pantry you don’t need to buy the product, but I was grateful for the idea so I bought it as a way to say thanks.

Ingredients

1 package McCormick Recipe Inspirations Apple and Sage Pork Chops, which includes:

1 ½ teaspoons rubbed sage

1 teaspoon minced garlic

1 teaspoon thyme

½ teaspoon ground allspice

½ teaspoon paprika

1 tablespoon flour

1 teaspoon salt

4 boneless pork chops, 1-inch thick (about 1 1/4 pounds)

2 tablespoons olive oil

1 medium onion, thinly sliced

2 red apples, thinly sliced

1/2 cup apple juice

1 tablespoon brown sugar

Directions

1. Mix flour, all of the spices and salt in small bowl;

2. Sprinkle both sides of pork chops with 1 tablespoon of the seasoned flour;

3. Heat oil in large skillet on medium-high heat. Add pork chops; brown on both sides. Remove from skillet;

4. Add onion; cook and stir 3 minutes or until tender. Add apples; cook and stir 2 minutes.

5. Stir in juice, sugar and remaining seasoned flour until well mixed;

6. Return pork chops to skillet. Bring to boil. Reduce heat to low; cover and simmer 5 minutes or until desired doneness.

Click here for recipe card.

Roasted Pork Loin with Apples and Cinnamon

By Paul Briand

This recipe came from a visit my wife Jane made to New York state for a girls' weekend with her three daughters. One of the daughters, Reilly, is a student at Ithaca College, so Jane, daughter Kelsey and daughter Eileen made arrangements to travel to Ithaca for a weekend of touring wineries and sightseeing and visiting.

Jane picked up a little brochure with information about apples, in particular apples native to New York state, such as the Empire and Cortland.

The brochure contained information about various apples and various recipes that use apples, including one for Roasted Pork Loin with Apples and Cinnamon.

I made the recipe recently for a big family Sunday dinner and it was a big hit with only a moderate amount of preparation involved.

The idea here is to create a rub for the pork using olive oil, pepper, ginger, nutmeg and cinnamon. Also, the recipe called for two apples, I used three. And, since we couldn't find a 2-pound pork loin, we bought two loins of about a pound each.

Ingredients
2 pounds boneless pork loin
1 tablespoon olive oil
1 teaspoon ground black pepper
1 teaspoon ground ginger, divided
1 teaspoon ground nutmeg, divided
1 teaspoon ground cinnamon, divided
1/2 cup dry white wine
1/4 cup honey
1 teaspoon lemon juice
3 Cortland apples, cored, peeled and sliced into wedges

Directions
1. Rub pork loins with a mixture of the olive oil, pepper and a 1/2 teaspoon each of the ginger, nutmeg and cinnamon;
2. Roast pork in a shallow pan in a 350 degree oven for 45 minutes to an hour, until the interior of the meat reads at least 155 degrees;
3. While the pork is roasting, mix together in a small bowl the rest of the ginger, nutmeg and cinnamon along with the wine, honey and lemon juice;
4. Place mixture in a medium sauce pan and add apples, then simmer until the apples break down into the sauce;
5. When the pork is done, let sit for 10 minutes before slicing and add pork roast juices to the mixture in the sauce pan;
6. Serve sliced pork topped with the apple sauce.

Caramel Appletizer

Editor's note: This recipe comes from my son, David, who has both skill and imagination in the kitchen.

By David Briand

I was recruited to prepare appetizers for a surprise birthday party with a Roaring 20s theme. Based on the theme, I decided to prepare one meat and one meatless appetizer, both of which would use alcohol in the recipe in celebration of the decade of Prohibition and bootlegging. I found two recipes on the internet that called for bourbon, so I went out and bought a bottle of Jim Beam.

The first was a recipe for bourbon BBQ sauce. The second was for a bourbon-infused caramel, which I knew I could use for an autumn-themed arrangement. Caramel apples are always a fall favorite, so a bag of Macintosh apples was added to the shopping list. Pairing fruit with cheese is always a hit, so I decided on a block of good old New York cheddar. The Roaring 20s, after all, was an American phenomenon. Last, I needed a base upon which to assemble the ingredients, and a crusty baguette seemed a perfect fit.

Caramel Ingredients
1 cup granulated sugar
6 tbsp butter
1 tbsp bourbon
3/4 cup heavy cream

Directions
Heat sugar on high until golden brown, stirring occasionally. Once all the sugar has been liquefied, add butter and whisk vigorously until all the butter has melted. Add cream and bourbon, whisking continuously and remove from heat. Let stand for a minute, then transfer the caramel to another container. If you refrigerate it, you'll have to reheat before use.

Assembly
Cut baguette into thin slices, about 1/8 inch. Place on cookie sheet and bake on 425 degrees until toasted lightly. Cut Macintosh apples into flat, half-moon shapes. Using a vegetable peeler, slice off thin strips of cheddar.

Use the baguette chips as a base, then add a slice of cheddar, then the apple, and drizzle with the bourbon caramel. Stick a toothpick through the whole stack, and there you have it -- Caramel Appletizers.

Applesauce, sort of

I called it an applesauce. My wife Jane said it was more like a filling for apple pie. Whatever it was, it was great with pork.

The need was comfort food. Jane was having a rough week at work, and what better way to feel better about the world than some good old fashioned comfort food, so I decided on some loin chops, which I breaded and baked. It was also apple picking season and we had a bag of McIntosh, which I love for their crunch and tartness when fresh picked.

Since pork and applesauce go together like pork and applesauce (and since the jar of applesauce in the refrigerator was way past its prime) I decided to do a stove-top sidedish for the pork using some of the Macs. The fact that I had some pure maple sugar in the pantry made it all the better.

Ingredients
Six apples -- my choice were the McIntosh -- pared, cored and cut up
Half stick unsalted butter
Maple sugar (or regular sugar)
Cinammon to taste

Directions
1) After paring and coring, quarter the apples and then quarter the quarters;
2) In medium skillet over medium high heat, melt butter;
3) Add apple and sautee until the apples begin to soften;
4) Allow the liquid to start boiling away, allowing the mixture to thicken;
5) Mash up the soften mixture to desired texture. At this stage if desired it can be mashed in the skillet to a sauce;
4) Add a tablespoon of maple sugar;
5) Add cinammon;
6) Serve on top of or as a side to the pork.