SMOKY PORK BURGERS WITH APPLE AND ONION CHUTNEY
Provided by Giada De Laurentiis
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 20
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
Provided by Food Network Kitchen
Time 1h10m
Yield 6 servings
Number Of Ingredients 16
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
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
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
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
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
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
More about "grilled pork and apples with red onion chutney recipes"
PORK TENDERLOIN WITH APPLE-ONION CHUTNEY RECIPE
From eatingwell.com
Category Diabetic Pork RecipesCalories 219 per servingTotal Time 30 mins
- Trim fat from pork. Cut the meat in half crosswise. Place each piece, cut side down, between two pieces of plastic wrap. Working from center to edges, pound lightly with the flat side of a meat mallet to 1/2-inch thickness. Remove the plastic wrap. Sprinkle the meat with dried thyme and pepper.
- Lightly coat an unheated large skillet with cooking spray. Add the pork. Cook over medium-high heat for 6 to 9 minutes or until a thermometer inserted in the pork registers 145 degrees F, turning once halfway through cooking. Transfer the pork to a plate. Cover and keep warm.
- For chutney, cook onion in the same skillet about 4 minutes or until tender, stirring occasionally. Stir in apple slices, the water, vinegar, honey, salt, and cumin (if desired). Bring to boiling; reduce heat. Simmer, uncovered, for 4 to 5 minutes or until the liquid is almost evaporated and the apples are tender, stirring occasionally. Return the pork to the skillet and heat through. Divide the pork and chutney between two plates. If desired, garnish with fresh thyme.
BIG GREEN EGG | GRILLED PORK CHOPS WITH APPLE-ONION …
From biggreenegg.eu
5/5 (11)Category Main CourseCuisine BurgundianTotal Time 1 hr 25 mins
APPLE & ONION CHUTNEY RECIPE - PRESERVE & PICKLE
From preserveandpickle.com
APPLE AND CARAMELIZED ONION CHUTNEY - MOTHER WOULD …
From motherwouldknow.com
GRILLED PORK CHOPS WITH APPLE CHUTNEY - MY RECIPE …
From myrecipeconfessions.com
SPICED APPLE CHUTNEY WITH RED ONION - KITCHEN AND OTHER STORIES
From kitchenandotherstories.com
GRILLED RIB STEAKS WITH APPLE-GINGER CHUTNEY
From ontariopork.on.ca
GRILLED PORK CHOPS ADOBO WITH SPICY APPLE CHUTNEY - BIGOVEN.COM
From bigoven.com
GRILLED PORK AND APPLES WITH RED ONION CHUTNEY RECIPES
From tfrecipes.com
APPLE CHUTNEY RECIPE FOR PORK : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
SPICED PORK CHOPS WITH APPLE CHUTNEY RECIPE | MYRECIPES
From myrecipes.com
PORK TENDERLOIN WITH APPLE-ONION CHUTNEY RECIPE - FOOD NEWS
From foodnewsnews.com
PORK TENDERLOIN WITH APPLES AND RED ONION CHUTNEY
From sites.google.com
APPLE CHUTNEY FOR PORK - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love