We had some awesome pork chops for lunch today. I don’t usually go for the apple and pork combo but this was pretty tasty. Easy to do and quick to make.
3-4 pork chops ~ I used boneless
1 cup apple cider
2 Tbs brown sugar
1/4 tsp cinnamon
1/4 tsp cayenne
1 Tbs cornstarch
1 Tbs cold apple cider
Heat cup of apple cider over medium heat. Add brown sugar, cinnamon, and cayenne; bring to a simmer. In small bowl whisk together tablespoon each of the cornstarch and cold apple cider. Add to simmering liquid and stir until thickened. Pour into bowl and set aside.
In same skillet heat olive oil. Season pork chops if desired with a little salt and pepper. Cook chops for 3 – 4 minutes each side. Pour apple cider glaze over the top and cover. Reduce heat to low and simmer for 10 – 15 minutes; until chops are cooked through. Stir and flip the chops occasionally to keep the sugars from burning and sticking. Serve with extra glaze for dipping.
I thought I would take a different approach with my green beans. I had a bit of beef stock left over from my Salisbury Steak and didn’t want it to go to waste so I thought I would use it to impart some extra flavor in my green beans.
Fresh Glazed Green Beans simmered in Beef Stock
1/2 – 3/4 cup beef stock
8 o.z. fresh green beans
1/2 tsp black pepper
1/2 tsp salt
2 tsp corn starch
1 Tbs cold water
Bring stock to a simmer over medium high heat. Add fresh green beans and cook for about 6 – 8 minutes or until desired tenderness; season with salt and pepper.
Combine cornstarch and cold water. Add to simmering green beans and stir around to thicken and coat green beans.
These had to be some of the best carrots I’ve eaten in a while. The glaze was so simple it made itself while the carrots cooked. We came across this technique in a recent Saveur magazine issue.
1 lb carrots ~peeled and sliced to desired thickness
2 Tbs butter
2 Tbs sugar
Peel and slice carrots. In medium saucepan place carrots and just cover with water. Add butter and sugar; cover with parchment paper tucked in pan to rest on top of carrots. Simmer over medium heat for about 15-20 minutes. Water will evaporate and butter and sugar will have glazed the carrots when finished.
This worked very well. At first it appeared as if the water wasn’t going to evaporate but after a little more patience the results were perfect. We cut our carrots about 1/2 inch thick so adjust your cook time for larger or smaller carrots.