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Kitchen Notebook

May 30, 2016

Pork Chops with Asparagus and Apples

90+ Minutes

Prep Time: 35 Minutes

Serves: 2

Ingredients:

  • 2 Pork Chops
  • 2 Apples, roughly chopped
  • ¼ cup Scallions, roughly chopped
  • 1 bunch Asparagus
  • 1 bunch Parsley
  • 9 Tbsp. Olive Oil
  • 1/4 White Onion, charred and thinly sliced
  • 1 Shallot, minced
  • ¼  tsp. White Wine Vinegar
  • ½  tsp. Sugar
  • 1 Tbsp. Red Wine Vinegar
  • 1 Tbsp. Capers
  • Salt and Pepper, to taste

Chop the apples and onion and sauté in a small sauce pot until onion is translucent and fragrant. Mix in white wine vinegar, sugar, 2 tablespoons olive oil, salt and pepper to taste and let simmer for 10-20 minutes or until apples have started to soften. 

In a medium bowl, mix the shallot and chopped parsley with the red wine vinegar. Set aside for 15 minutes, to macerate.  Add capers and scallion to the bowl. Slowly add 1 tablespoon of olive oil and salt and pepper, to taste. Set aside.

Remove pork chops from bag, rinse and salt and pepper to taste. Bring a skillet to medium heat (you can use the same one you used for the peaches), add 1 tablespoon olive oil and place the seasoned pork chops in the pan. Cook for about 4 minutes on one side; then flip and cook on other side for about 3 more minutes. Let rest while you cook the asparagus, about 5 minutes.

Heat a pan over a medium flame and add 2 tablespoons olive oil. Add asparagus and sauté until tender, about 2 to 3 minutes

To serve, top asparagus with parsley sauce and enjoy pork chops with the apple chutney, either on the side or on top!

35 Min Apples Asparagus Chives Dinner Meat Parsley Pork Pork Chop Spring Summer

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35 Min Apples Asparagus Chives Dinner Meat Parsley Pork Pork Chop Spring Summer


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