Grilled Pork And Apples With Red Onion Chutney Recipes

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SMOKY PORK BURGERS WITH APPLE AND ONION CHUTNEY



Smoky Pork Burgers with Apple and Onion Chutney image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 20

2 Granny Smith apples, peeled, cored and diced into 1/4-to-1/2-inch pieces
1 medium onion, finely chopped
1 cup apple juice
1/4 cup apple cider vinegar
3 tablespoons maple syrup
1 tablespoon chopped fresh thyme
Kosher salt and freshly ground black pepper
2 cups shredded smoked mozzarella (8 ounces)
6 ounces thinly sliced pancetta, finely diced
1 Granny Smith apple, peeled, cored and shredded
3 cloves garlic, minced
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 tablespoons chopped fresh thyme
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds ground pork
Vegetable oil cooking spray
Olive oil, for drizzling
6 soft burger buns, halved
Serving suggestion: Lettuce leaves and sliced tomatoes

Steps:

  • For the chutney: Bring the apples, onion, apple juice, vinegar, maple syrup and thyme to a boil over medium-high heat in a medium saucepan. Reduce the heat and simmer until the liquid has almost evaporated and the apples are soft, about 45 minutes. Cool and season with salt and pepper. The chutney can be made 1 day in advance.
  • For the burgers: In a large bowl, combine the cheese, pancetta, apple, garlic, parsley, thyme, salt and pepper. Add the pork and mix well. Form the mixture into 6 burgers, each 4 1/2-inch in diameter and 3/4-inch thick.
  • Place a grill pan over medium heat or preheat a gas or charcoal grill. Oil the grill with vegetable oil cooking spray. Drizzle the burgers with oil. Cook on low heat until cooked through, for 10 minutes on each side. The burgers are also ready when a meat thermometer registers 160 degrees F when inserted into the side of the burgers. Allow the burgers to rest for 10 minutes.
  • Place the burgers on buns and top with chutney. Serve with lettuce leaves and sliced tomatoes if desired.

GRILLED PORK CHOPS WITH PLUM-GINGER CHUTNEY



Grilled Pork Chops With Plum-Ginger Chutney image

Provided by Food Network Kitchen

Time 1h10m

Yield 6 servings

Number Of Ingredients 16

1/2 cup gin
1/2 cup dry vermouth
1 cup sugar
Kosher salt
2 sprigs rosemary
2 bay leaves
1 tablespoon coriander seeds
6 center-cut T-bone pork chops (1 inch thick; 4 1/2 pounds total)
1 small red onion, chopped
1/3 cup white wine vinegar
1 tablespoon mustard seeds
1 1/2 teaspoons finely grated ginger
Pinch of red pepper flakes
4 medium plums, pitted and chopped into 1/2-inch pieces
1 tablespoon dijon mustard
Freshly ground pepper

Steps:

  • Make the brine: Combine 1 cup water, the gin, vermouth, 1/2 cup each sugar and salt, the rosemary, bay leaves and coriander in a large saucepan and bring to a boil. Remove from the heat and stir in 6 cups water and 2 cups ice; let cool to room temperature. Pour the brine over the pork chops in a large bowl, cover and refrigerate at least 4 hours or overnight.
  • Meanwhile, make the chutney: Combine the red onion, the remaining 1/2 cup sugar, the vinegar, mustard seeds, ginger, red pepper flakes and a pinch of salt in a medium saucepan and bring to a simmer over medium heat. Cook 3 minutes, then add half of the plums and cook, stirring occasionally, until the sauce thickens and the plums are tender, about 10 minutes. Add the remaining plums and cook until the first batch of plums starts falling apart and the second batch is just tender, about 8 more minutes. Stir in the mustard and let cool to room temperature. Preheat a grill to medium high. Drain the pork chops, discarding the brine, and pat dry. Sprinkle with pepper and grill, turning once, until grill marks appear and a thermometer inserted into the thickest part registers 145 degrees F, 6 to 8 minutes per side. Remove from the grill and let rest 5 minutes. Serve with the chutney. You can make the plum chutney up to 2 days ahead. Cover and refrigerate, then bring to room temperature before serving. Photograph by Kana Okada

CARAMELIZED ONION AND APPLE CHUTNEY



Caramelized Onion and Apple Chutney image

I had grilled some thick pork chops one Fall day and wanted an onion and apple chutney to serve with the chops. After much searching for just the right recipe and coming up empty-handed, I created this recipe completely off the top of my head. The results were so delicious that my wife demanded I write down exactly what I had done so I could do it again. This chutney is the perfect balance of tart and sweet and is brimming over with rich, delicious flavor. I strongly suggest using a 12 to 14-inch stainless steel skillet with a lid if you have one. Around here, the raisins and caraway or celery seed are optional as the wife doesn't care for them as much as I do, but IMO, they only make it better. I hope you like this stuff as much as we do. Yield is more a guess than a certainty.

Provided by Two Socks

Categories     Chutneys

Time 10m

Yield 5 cups

Number Of Ingredients 12

3 tablespoons butter
3 tablespoons vegetable oil
3 large yellow onions, roughly chopped
2 large granny smith apples, peeled, cored, and cut into medium cubes
3/4 cup apple cider vinegar (I strongly suggest using the Heinz brand)
1/2 cup light brown sugar
3 tablespoons pure maple syrup
1 teaspoon mustard powder
1/2 teaspoon caraway seeds (optional) or 1/2 teaspoon celery seed (optional)
1/2 cup dark seedless raisins (optional) or 1/2 cup golden seedless raisins (optional)
kosher salt, to taste
black pepper, to taste

Steps:

  • In a 12-inch (or larger) skillet, melt the butter over medium-high heat. Add the oil, and when hot, add the onions to the skillet, along with a pinch or two of kosher salt and a few grinds of black pepper. Cook, stirring often, for about 10 minutes, then lower the heat to medium and continue to cook, stirring occasionally, until the onions turn a rich golden brown, or about another 30 to 40 minutes. Do not rush this process as you do not want any onions to burn or dry out.
  • Meanwhile, in a medium mixing bowl, whisk together the vinegar, brown sugar, mustard, celery or caraway seed (if using), and pure maple syrup along with more salt and pepper; set aside.
  • When the onions are ready, raise the heat to medium-high again and add the apples. Cook, stirring frequently, for about 5 minutes, or until the apples just begin to soften. Add the vinegar mixture and deglaze the pan by scraping the bottom. If you're using a nonstick skillet, there will be nothing to deglaze. Stir in the raisins (if using) and cover the skillet, lower the heat to medium-low, and let simmer for 15 to 20 minutes, or until the apples are soft. Remove the lid and raise the heat back to medium-high. Cook the mixture, stirring often, until the liquid in the pan thickens enough that you can drag a spoon across the bottom and the liquid flows slowly back in, or is syrupy. Remove from the heat and set aside to cool. Taste and adjust the seasoning.
  • This stuff is delicious and goes well with grilled or roasted pork.

Nutrition Facts : Calories 340, Fat 15.5, SaturatedFat 5.5, Cholesterol 18.3, Sodium 74.8, Carbohydrate 50.8, Fiber 3.7, Sugar 41.9, Protein 1.4

ROAST LOIN OF PORK WITH APPLE-ONION CHUTNEY



Roast Loin of Pork with Apple-Onion Chutney image

Categories     Fruit     Onion     Pork     Roast     Apple     Fall     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 15

For chutney
1/4 cup olive oil
4 medium onions, thinly sliced
1/3 cup balsamic vinegar
1/3 cup Sherry wine vinegar
2 small Granny Smith apples, peeled, cored, cut into 1/2-inch pieces
2 tablespoons yellow mustard seeds
1 tablespoon sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
For pork
1 4- to 4 1/3-pound center-cut pork loin
2 tablespoons (1/4 stick) butter
1 tablespoon olive oil
1 1/4 cups canned low-salt chicken broth

Steps:

  • Make chutney:
  • Heat oil in heavy large skillet over medium-high heat. Add onions and sauté until golden, about 30 minutes. Stir in both vinegars. Add apples, mustard seeds, sugar, ginger and allspice. Reduce heat to medium and sauté until apples are tender, about 15 minutes.
  • Meanwhile, prepare pork:
  • Preheat oven to 375°F. Sprinkle pork with salt and pepper. Melt butter with oil in large wide ovenproof pot over medium-high heat until butter begins to brown. Add pork and cook until brown on all sides, about 8 minutes. Add 3/4 cup chicken broth to pot. Cover pot. Transfer to oven and roast until thermometer inserted into center of pork registers 150°F, about 35 minutes. Transfer pork to platter. Tent with foil to keep warm.
  • Pour cooking liquid from pot into 2-cup glass measuring cup (do not clean pot). Freeze liquid 5 minutes. Spoon fat off top of cooking liquid, returning 1 tablespoon fat to same pot. Add cooking liquid, apple chutney and remaining 1/2 cup broth to pot. Simmer mixture 4 minutes to blend flavors. Season chutney to taste with salt and pepper.
  • Slice pork. Spoon apple chutney over pork and serve.

GRILLED PORK AND APPLES WITH RED ONION CHUTNEY



Grilled Pork and Apples with Red Onion Chutney image

Spice up your dinner with grilled pork- ready in just an hour.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 6

Number Of Ingredients 8

1 tablespoon vegetable oil
1 1/2 cups chopped red onion
1/2 cup packed brown sugar
1/3 cup red wine vinegar
1/4 cup diced dried fruit and raisin mixture
1/4 teaspoon pumpkin pie spice
2 pork tenderloins (3/4 pound each)
3 apples, cored and cut crosswise into 1/2-inch rings

Steps:

  • Heat oil in 2-quart saucepan over medium heat. Cook onion in oil about 8 minutes, stirring frequently, until onion is tender. Mix 2 tablespoons of the brown sugar and 4 teaspoons of the vinegar in small bowl; reserve.
  • Stir remaining brown sugar and vinegar, the dried fruits and pumpkin pie spice into onion. Heat to boiling; reduce heat to low. Cook 20 to 25 minutes or until dried fruits are plump and mixture has thickened; remove from heat.
  • Heat coals or gas grill for direct heat. Lightly brush some of the reserved brown sugar mixture over pork. Place pork on grill rack 4 to 6 inches from medium heat. Cover and grill 18 to 22 minutes, turning once, until pork is slightly pink in center.
  • Lightly brush apple rings with remaining brown sugar mixture. Place apple rings on grill for last 10 minutes of grilling. Cut pork diagonally into slices. Serve with grilled apples and chutney.

Nutrition Facts : Calories 310, Carbohydrate 36 g, Cholesterol 70 mg, Fiber 3 g, Protein 26 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 60 mg

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