Maple Glazed Pork Chops And Apple Ginger Chutney by brianjwood

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Maple Glazed Pork Chops And Apple Ginger Chutney
Submitted by brianjwood on November 17, 2002 at 12:01 pm

DESCRIPTION
Maple Glazed Pork Chops & Apple Ginger Chutney

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Spicy Maple Glazed Pork Chops With Apple Ginger Chutney
Categories: Main Dish
Yield: 8 Servings

----- SAUCE ==========================
8 c chicken stock
6 oz concentrated Granny Smith
-Frozen
apple juice
1/4 c dark brown sugar -
-(tightly),Packed
8 ea black peppercorns
Salt,to taste
----- MAPLE GLAZE ====================
1 1/2 c maple syrup
1/4 c prepared horseradish,drained
2 T ancho chile powder
----- PORK CHOPS =====================
1/2 c ancho chile powder
1/2 c pasilla chile powder
1/2 c garlic,Chopped
1 center-cut pork loin - (9
-bones)
Salt,to taste
Freshly-ground black pepper
-to taste
----- APPLE GINGER CHUTNEY ===========
2 T butter,Unsalted
1/2 c coarsely red onion,Chopped
1 T jalapeño,Minced
2 T finely-diced ginger
2 md oranges,zest removed,
and finely,flesh cut into
-segmen,Sliced
2 c fresh orange juice
1/2 c red wine vinegar
1/2 c light brown sugar
2 T honey
6 md Granny Smith apples,peeled,
-cored,
and thinly sliced,Halved
2 T cilantro,Chopped
2 T finely-diced red pepper
Salt,to taste
Freshly-ground black pepper
-to taste

Sauce: Combine the stock, apple juice, sugar and peppercorns in a medium saucepan over high heat and reduce to 3 cups. Season to taste with salt and strain through a fine strainer.

Maple Glaze: Mix all ingredients until 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 mixture.

In a large roasting pan, roast the loin until medium-rare, about 40 minutes. When cool enough to handle, cut between the bones into 8 chops.
In a heavy-ridged grill pan, sear the chops 3 minutes on each side until 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, melt the butter and saute the onion and jalapeo until the onion is translucent. Add the ginger, orange zest, orange juice, vinegar, brown sugar and honey and cook until the sauce is reduced by half and has a glazed appearance. Reduce the heat to low, add two thirds of the apple slices, and cook until the fruit is just tender. Turn off the heat and gently fold in the remaining apples and the orange segments. Pour the chutney into a bowl and allow to cool to room temperature. Mix in the cilantro, red bell pepper and salt and pepper to taste.

This recipe yields 8 servings.

Source:
"HOT OFF THE GRILL with Bobby Flay - (Show # HG-1B34) - from the TV
FOOD NETWORK"
S(Formatted for MC6):
"04-22-2002 by Joe Comiskey - jcomiskey@krypto.net"

-----

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