Tonight's Dinner: Spiced pork and apples
Apples are perfect for desserts, but also adds a delicate sweetness to an otherwise savory dish. Baking them with boneless pork chops and cinnamon creates a world of unexpected flavor.
As I've mentioned in this column before, I love pork and apples. I'm not sure what it is about the flavors, but they blend so well together that I don't know why I don't put them together more often. I guess I'm one of those people who believe that proteins belong as one course and fruits should be delegated to another. I'm getting over this cooking fault though, in fact, I'm actually searching for recipes that combine fruits and proteins a lot more often such as this delightful spiced pork and apple recipe I recently discovered and I can't even tell you how delectable it is, you'll just have to try it yourself and find out.
Spiced Pork and Apples
- 4 boneless pork chops
- 1/4 cup vegetable oil
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 tablespoons sherry
- 1 teaspoon sesame oil
- 1 teaspoon five-spice powder
- 1, 2-inch piece of ginger, peeled and thinly sliced
- 2 large baking apples (Pippin, Gala or McIntosh are good choices)
- 1/2 teaspoon cinnamon
- 4 green onions, sliced diagonally
- In a small bowl, whisk together vegetable oil, honey, soy sauce, sherry, sesame oil, five-spice powder, and ginger. Place pork chops in a resealable plastic bag, pour marinade over chops, seal the bag and marinate in the refrigerator for 4 to 12 hours, turning occasionally.
- Preheat oven to 425 degrees F. Drain chops, reserving 1/4 cup marinade; arrange chops in an ungreased 3-quart rectangular baking dish; arrange apples around the chops; drizzle apples and chops with reserved marinade; sprinkle apples with cinnamon.
- Bake for 10 minutes; add green onions and bake for another 10 to 15 minutes, or until chops are cooked through and apples are tender; serve immediately.