 Apple Pork Chop with Maple-mustard Glaze and Rosemary Potatoes This is what I made yesterday. And, Yes! I used the French seasonings that LPC sent me from Paris the other day! :D   I pre-boiled the potatoes and then oven-baked them, but couldn't wait until they turn brown... The only thing was that the meat was rather tough... Well, next time I'll buy more expensive meat. The mustard glaze is definitely worth it. ;) Categories: Western-inspired |
Saturday, October 21, 2006
Apple Pork Chop and Rosemary Potatoes
Subscribe to:
Post Comments (Atom)
12 comments:
that looks so delicious!
thanks for this obachan!
i want to use apples in something other than sweets and this is perfect.
now i have to hunt for that lovely pink mustard....
What a lovely way to use your French care package! Looks delicious!
Looks amazing, obachan! Also, I don't know if this is helpful to you or not, but my father makes the tenderizing pork ribs I've ever eaten by boiling the meat first, then oven-roasting it.
yummy - pass some over obachan
K & S
Thank you :)
drstel
Oh, so nice to hear from you. Yeah, I liked the apple + pork + mustard combination very much.
Good luck!
lannae
The care package is so inspiring. It's really wonderful to receive food stuff from a foreign country!
:D
ghanima
Sounds like a good idea. Maybe what works for the ribs works for shoulder pork chops?
foodcrazee
Oh, sorry! It's gone now. ;)
Hi Obachan!
Maybe you could tenderise the meat first by whacking it with a tenderise or the back of a knife? That's what my mom does when she makes pork chops.
Anyway, everything looks so delicious as always! Yum!! :)
Hi Lysithea!
Yeah, that sounds good, too. I think a little preparation like that makes a notable difference. Thanks.
That meal looks delicious. An excellent use of those ingredients.
- Chubbypanda
Thank you, chubbypanda :)
Another way to get super-tender pork-chops is to brine them: put them in some very salty water (2tbsp of salt per litre), adding some spices is nice too: cloves, juniper, cinnamon, nutmeg, pepper, anything really. Leave for 1h, then dry off and cook as normal. You can brine them overnight but then they're on the way to becoming bacon - quite nice if you like that sort of thing.
Hi Andy,
Thanks for the tip. Yeah, I've heard about brining chicken or turkey. So it works for pork, too? OK. Next time I’ll give it a try. (It doesn’t make the pork-chop too salty or anything, right?)
Post a Comment