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This pork chops with apples and onions dish is a deliciously light and flavorful meal that's perfect for Fall. Plus, it's all made in ONE pan! Succulent pork loin chops are paired brilliantly with slices of tart apple cooked in a satin-smooth sauce of butter, brown sugar, cinnamon and Caramel Apple Pork Chops.
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Ingredients - Pork, Apple & Shropshire Blue Pies:
- Take For the hot crust pastry
- Give 400 g - plain flour
- Need 80 g of strong plain flour
- Provide 80 g of unsalted butter
- Need 100 g melted lard (or vegetable shortening)
- Make ready 1 - & ½ teaspoons salt
- Get 200 ml boiling water
- Get 1 beaten egg (to glaze)
- Need of For the filling
- Need 400 g for lean pork mince
- Need 6 tablespoons apple sauce
- You need 200 g Shropshire Blue (finely chopped)
Large chunks of apples and onion hold their shape when roasted. Sprigs of rosemary and sage and a drizzle of maple syrup flavor the pork. These apple pork chops are browned in butter, then simmered in the most delicious cider sauce with fresh apples and sage. Rosemary Roasted Pork with Maple Apple Sauce.
Pork, Apple & Shropshire Blue Pies instructions:
- Pre-heat oven to 220°C/425°F/Gas Mark 7
- To make the pastry, add both flours to a large bowl and rub in the butter. Add the salt to the boiling water so that it dissolves. Add the melted lard into the boiling water/salt and then pour this into the flour mixture. Initially, because it will be HOT, mix this with a spoon so that the pastry starts to form. Once cool enough take the dough out of the bowl and transfer to a lightly floured surface.
- Work the dough into a ball. Roll it out to a thickness of around 1cm and then cut into circles of around 10cms, enough to fit each “well” of a muffin tin. Press these into the muffin tins and then cut out another 12 circles of around 8cms for the lids of the pies.
- In another bowl mix together the pork mine, apple sauce and chopped up cheese. Fill the pastry cases (before putting the lids on) about ¾ of the way up with the mixture. After putting the lids on and sealing & crimping them, make a small hole in the top to allow steam to escape. Glaze each pie with beaten egg and then pop into the oven and bake for 50-55 minutes until golden brown.
- Remove from oven, stand for 5 minutes and then remove each pie from the muffin tin. Allow to cool on a wire rack before transferring to a fridge. Will keep for 3-4 days.
This is a Donna Hay recipe and like all of her recipes it's styled beautifully and is beautifully simple not requiring a wedding guest list sized amount. Today I want to follow-on from the ideas posed in yesterday's story. As we discussed in that post, in medieval times there was no clear distinction between 'sweet' and 'savoury' dishes. Download Pork apple stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices. This Apple Cider Glazed Pork Chops recipe has everything a busy parent could ask for.
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