Watch Chef Billy Parisi hook up some pork chops with glazed apples on www.fixmyrecipe.com The recipe was submitted by Kyle
from Kansas City and if you have a recipe you feel needs some "fixing" email it to email@example.com. You can also visit www.fixmyrecipe.com and submit your recipe as well, and it just might be the next "Featured Fix of the Day."
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Thanks for stopping by at www.fixmyrecipe.com. I am Chef Billy Parisi, and let's get right into it. We got our next recipe submitted from Kyle, of Kansas City, Missouri, sent us an awesome traditional recipe for Pork Normandy, but kind of hates eating it over the summer months, says, that the cream sauce is just too much, when it's hot outside. Don't worry, I totally understand and I have an awesome fix for that recipe.
Since our pork will be sauté, let's season up our flour real quick. Next, Kyle, we are going to lightly coat these with some flour. Just for a little enhancement of your recipe, I am going to put some fresh thyme right on our pork. Sauté pan should be on a high heat. We are just going to drizzle a little bit of olive oil right in there. Kyle, our sauté pan is really hot, so let's sear off our pork until it's nice and golden-brown.
Geez! Kyle, does it get any nicer than that? I seriously doubt it. I hope you are cooking them the exact same way. Kyle, we are just going to heat them in the oven right now on 350 degrees for about 15 minutes. Oh man, Kyle, seriously, how nice does that look? I don't need a sauce to eat this, I'll eat it just as it is. But we are going to fulfill your request and hook up that fix. Set this aside here, let's make our awesome sauce.
A bit of butter. We are going to add our sweet onions. We are just going to sear these off for a couple of minute's right back on the heat. Alright, Kyle, it takes about 5 or 6 minutes for these onions to be nice and caramelize and tender. Now we are going to add a little bit more butter and then our apples. To hold apples, so they don't turn colors, little lemon juice and water or actually pineapple juice works really, really well.
Kyle, once your apples are in there, it's going to take an additional five minutes to make them nice and tender. Let's add in some of our sweetness and hook this pork up. A little bit of fresh maple syrup, brown sugar, nutmeg of course, for little sweet and savory reaction, and a little bit of cinnamon to help spice up those apples. Excellent!
It only takes a few more minutes to cook once our ingredients are combined with our apples and sweet onions. Now let's plate it up, one beautiful pork loin. Kyle, you never said you wanted it to be healthy, you said you wanted it to be lighter. This is exactly what I got for you. Maple syrup, pork and apples are like peas and carrots, they were meant for each other, Kyle.
Oh my God, Kyle, that is so awesome. I could easily probably eat a two pound pork chop with the sauce, and they are so good. Throw Pork Normandy in the trash, we don't need it, and I don't need it in my kitchen. Get rid of that cream, add the maple syrup, the brown sugar, cinnamon and nutmeg. Remember, you don't want it sweet, so it looks like you are eating pork chops out of Dairy Queen. You want it sweet, but savory, a lot of flavors in this pork.
Kyle, thank you so much for writing in. I know you are really going to enjoy this fix. Why don't you stick around, check out all of our videos. We got a few more dishes, and a few more sauces that might help you out. Come back tomorrow, and see our new feature fix of the day.