Primary Ingredients
6 each boneless pork loin chops
2 tablespoons of grapeseed oil
Salt and pepper
Primary Technique
- Preheat oven to 375 degrees
- Season chops to your liking with salt and pepper
- In a pan big enough to comfortably hold the six chops heat up oil over high heat until hot, add chops and turn to medium-high heat
- Cook for three minutes until golden brown and flip chops and place pan in pre-heated oven
- Cook until pork reaches desired doneness (145 F for medium)
- Remove from oven and place pork on rack to rest for 5 minutes before serving
If your pan is not big enough to hold all 6 chops at once you can sear them off (both sides) in batches and bake on a sheet pan
Cider Braised Cabbage Ingredients
1 head of red cabbage, julienned
1 red onion, julienned
½ cup of white wine
1.5 cups of apple cider
1 crisp apple grated on a box grater
2 Tablespoons of butter
1Tablespoon of Olive oil
Salt and Pepper to taste
Cider Braised Cabbage Technique
- Over medium heat sweat onion in olive oil until soft and translucent
- Add cabbage, a pinch of salt, and stir to incorporate, cover, and let cook for ten minutes at medium heat
- Uncover and add wine and apple cider
- Cover and continue to cook over medium heat for 30 minutes
- Uncover and add grated apple, cook uncovered for 10 more minutes allowing the liquids to cook off
When almost dry turn off the heat, stir in butter to melt, add salt and pepper to your desired taste
Apple Butter & Pickled Mustard Ingredients
2.5 # apples (peeled, cored & ¼’d)
1 shallot; peeled and cut into rings
2 each; cloves (in cheesecloth)
16 oz apple cider
¼ lb of butter
salt
¼ cup brown mustard seed
¼ cup yellow mustard seed
16 oz water
1/3 cup cider vinegar
3 Tablespoons champagne vinegar
¾ teaspoon of salt
1 ½ teaspoon of granulated sugar
Apple Butter & Pickled Mustard Technique
- Melt butter in a large pot
- Add shallots and sweat
- Add apples, cider, and cloves
- Cover and cook until apples are soft
- Uncover and cook until liquids reduce by 1/3
- Remove cloves and blend until smooth and strain through a mesh strainer
- Season with salt
- place yellow and brown mustard seeds in a saucepan with water
- bring to boil, reduce to simmer, and simmer for about 3-4 minutes (seeds will be plump and softened)
- strain off any excess water (a lot will be absorbed)
- return mustard seeds to the saucepan and add vinegar, salt, and sugar
- cook until all liquid is absorbed
