Pork Chops With Caramelized Apples And Arugula Recipes

PORK CHOPS WITH CHARRED CORN AND ARUGULA

Steps:

• Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Season the pork with salt and pepper and add to the skillet. Cook until browned and just cooked through, about 3 minutes per side. Remove to a plate and loosely cover with foil to keep warm.
• Wipe out the skillet and heat 1 more tablespoon olive oil over medium-high heat. Add the corn, red onion and 1/2 teaspoon salt. Cook, without stirring, until the corn starts browning, about 3 minutes. Stir and continue cooking until charred and tender, about 2 more minutes. Add the garlic and red pepper flakes and cook until softened, about 30 seconds. Stir in 2 tablespoons vinegar and the honey; remove from the heat.
• Combine the arugula and the remaining 2 tablespoons olive oil and 1 tablespoon vinegar in a large bowl. Season with salt and pepper and toss. Divide the pork and arugula among plates. Stir the basil into the corn mixture and spoon over the pork.

CARAMELIZED PORK CHOPS

Steps:

• Preheat the oven to 400°F Season the pork with salt and pepper then sprinkle on both sides with the sugar.
• Place a small roasting tin or ovenproof frying pan over a high heat. Add the oil and the pork to the pan and cook for about 5 minues, turning now and then until dark golden all over.
• Transfer the chops in the pan to the oven. Cook for 12-15 minutes.
• Remove the pan from the oven and place over a high heat once more. Remove the meat and add keep warm. Add the vinegar to the pan - this will boil and reduce very quickly.
• Add the tomato ketchup and water and stir.
• Pour the sauce over the chops and serve.