On Valentine’s Day, it’s time to celebrate a timeless couple who needs no introduction: Pork and Apple. I don’t know why they have such great chemistry but it can’t be denied.
Orange Chicken is a favorite take-out dish for our kids, when we let them indulge. I hope your kids will agree that this apple-ginger glaze has the same sweetness but without any corn syrup or deep-friend breading. What’s not to love about that?
The recipe makes extra glaze, which goes great over squash, yams, or rice. I’m sure you’ll have other ideas.
Kiss all your sweethearts and have a lovely Valentine’s Day everyone!
Apple Ginger Glazed Pork Chops
I saw Chris Kimball do this start-cold method for pork chops, which does seem to keep them more tender, while the sprinkling of sugar ensures some nice caramelization. The apple-ginger glaze is my own addition, and makes extra which goes well on vegetables, especially squash.
4 boneless porkchops, about 1 pound
1/2 teaspoon ground ginger
1/2 teaspoon sugar
1/4 teaspoon salt
1 1/2 tablespoons olive oil
For the glaze:
3 tablespoons apple jelly
1/2 cup apple juice
1/4 teaspoon ground ginger
1 tablespoon apple cider vinegar
1. Pat the pork chops dry. Sprinkle the ground ginger, sugar, and salt over both sides of each chop. Pour the olive oil into the skillet before applying heat, and add the pork chops.
2. Place the pan over medium-high heat and cook until nicely browned, about 7-10 minutes. Turn the pork chops over and spoon the apple jelly into the pan, which will begin to melt as the pork chops finish cooking. Remove the pork chops when they have cooked through to 150 degrees (F), about 3 minutes more. Allow them to rest off the heat, covered with aluminum foil.
3. Increase the heat to high, add the apple juice to the melted jelly in the pan, and stir in the ground ginger. Cook until the liquid reduces and begins to thicken, about 5 minutes. Stir in the apple cider vinegar, and place in a serving dish. Pour the glaze over the pork chops to serve.
Active Prep Time: 10 minutes
Total Prep Time: 25 minutes