Pork Chops with Three Apple Slaw

Pork Chop with Three Apple Sauce

Photo Cred: Victor Protasio, Food&Wine Magazine, 2019.

Recipe by
JUSTIN CHAPPLE
Food & Wine Magazine
September 2019

For his zippy version of coleslaw, F&W’s Justin Chapple swaps the cabbage for a mix of sweet and tart apples—Gala, Honeycrisp, and Granny Smith—and then tosses them with a creamy, Tabasco-laced dressing.

Serves 4

Ingredients:
Four  10-ounce bone-in rib-cut pork chops,1 inch thick
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon black pepper, divided
1 tablespoon canola oil
1 Honeycrisp apple
1 Gala apple
1 Granny Smith apple
1/4 cup mayonnaise
4 teaspoons apple cider vinegar
1 teaspoon poppy seeds
1/4 teaspoon hot sauce (optional)
4 inner celery stalks, thinly diagonally sliced, plus 1/4 cup celery leaves
1 cup chopped fresh flat-leaf parsley
1/3 cup snipped fresh chives

Directions:
Season pork chops with 1 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a large cast-iron skillet over medium-high. Add pork chops to skillet; cook, turning occasionally, until browned and an instant-read thermometer inserted in thickest part of chop registers 135°F, 5 to 6 minutes per side. Set aside.

Cut each apple lengthwise into quarters, and discard cores. Thinly slice apple quarters lengthwise; stack slices, and cut lengthwise again into thin sticks.

Whisk together mayonnaise, vinegar, poppy seeds, and hot sauce in a large bowl; season with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Add apple sticks, celery, celery leaves, parsley, and chives; toss to combine. Serve immediately with pork chops.


Saveur Magazine’s 2015 Summer Produce Guide

Summer is a great time of year to be a cook. Markets and gardens are bursting with gorgeous fruits and vegetables in their prime: sweet corn, juicy ripe tomatoes, jewel-like berries, and many, many more. In our comprehensive guide to summer produce, we’ve got expert tips for buying, storing, and preparing the best of the season, plus recipes for everything from warm cherry and blueberry cobbler to watermelon salad with cilantro, radish sprouts, and Cotija cheese.

For the full  2015 Summer Produce Guide, click here for the link.

All photos: Vanessa Rees, Saveuer Magazine

Salad Greens

What would summer be without the sweet crunch of lettuces and salad greens? An essential addition to tacos and sandwiches and the foundation of salads from Caesar to Cobb, the innumerable varieties of lettuce lend crispness to all kinds of summer dishes. They vary widely in flavor and texture: Iceberg lettuce, for example, has a sweet, watery crunch that’s at home in a wedge salad with blue cheese; crisp romaine is ideal for adding to sandwiches; watercress has a bright, peppery flavor; and mizuna, a Japanese member of the mustard family, has a gentle spicy zing.

Stone Fruits

Available in the U.S. from late May to early October, peaches, plums, apricots, and nectarines are among the most delectable of summer’s stone fruits, so-called because they contain a stone, or pit, at the center that encases the seed. We love to eat them out of hand, of course, but they’re also delightful in an abundance of sweet and savory recipes: think green bean and peach salad, nectarine and plum chicken tagine, stone fruit rosé sangria, and irresistible pies and cobblers.

Herbs

Herbs

While many are available year-round from the grocery store, summer brings abundant fresh herbs that thrive in hot weather, such as basil, rosemary, and thyme, to the farmers’ market. You can use fresh herbs in innumerable ways for every type of dish: Add them to marinades, throw them into salads, purée them into pesto and toss with pasta or vegetables, and use them to infuse oils or even flavor ice creams.


Food & Wine 2015 Summer Grilling Guide

Summer is almost here……

And even though grilling outside in the great outdoors can take place any time
of the year, from late spring to late summer is the height for grilling season.

Food and Wine Magazine has provided it’s  2015 Summer Grilling Guide, on line.

It is filled with phenomenal summer grilling recipes, plus wine pairings, style essentials, the best types of grills,  tools  and grilling tips from professional chefs.

You can cook just about anything on a grill, not only just meats like pork, beef and chicken, but seafood, vegetables, fruits and even desserts can be prepared on a grill. You can even turn you grill in the ultimate smoker.

    Cheese-Stuffed Grilled Peppers           Corn on the Cob with Seasoned Salts           Grilled Fruit with Honeyed Lemon Thyme Vinegar

I am so fired up an ready to start grilling, most of the recipes this summer will feature mostly grilled appetizers, main dishes and desserts……Yes I am a grill in love with her grill!

 

And you can follow my new blog, “A Girl and Her Grill”, a blog dedicated to anything and all things grilled……