Season pork tenderloin with spices in recipe #5408, wrap in plastic wrap, and marinate for 4 hours or overnight.
Grill 15-20 minutes until done.
In a small saucepan, spray non-stick coating spray and add diced apple.
Cook over medium heat for 10 minutes.
Add nuts and maple syrup (the real thing, not pancake syrup) and continue to cook for 3 to 4 minutes.
Remove from heat and let stand until pork is done.
Slice pork, place on serving plate, and spoon maple apple sauce on top.
Serve with Uncle Ben's Long Grain & Wild Rice.
PORK LOAF: Crumble bread into milk
Soak skewers in water for 60 mintes or make Recipe #227473.
Glaze:
In small saucepan, make glaze by mixing together the jelly, lemon juice and zest, cinnamon and butter. Simmer until well blended.
Sprinkle lemon juice, zest and salt and pepper evenly over pork and apple cubes. Thread pork onto skewers and spoon glaze over all.
Grill over hot coals 10-12 minutes; turning frequently. Baste frequently.
Cook in fry pan with pork juices until boiling , then simmer
Saute onion and apples in butter then place in crock pot.
Add pork chops to crock pot.
Pour the apple sauce, spices and apple juice on top.
Cook on Low for 8-10 hours.
up olive oil. Sprinkle the pork generously with salt and brush
Grate apple using a cheese grater.
Combine all ingredients in a bowl and mix using hands to thoroughly integrate all the ingredients.
Form into links or patties.
it the pork butt. Refrigerate remaining dry rub.
Mix apple cider
rom oozing out. Place the apple slices in two rows lengthwise
To Make The Apple Filling: In a large skillet
Cut a pocket in each pork chop. Sprinkle with salt and
In a large skillet over medium heat, cook pork chops in 1 tablespoon butter for 4-5 minutes on each side or until a meat thermometer reads 160\u00b0. Meanwhile, in a small bowl, combine the brown sugar, cinnamon, nutmeg and salt.
Remove chops and keep warm.
Add the apples, pecans, brown sugar mixture and remaining butter to the pan; cook and stir until apples are tender.
Serve with chops.
eel, core, and quarter the apple. Then slice it very thinly
emove from pan.
Coat pork in flour, shaking off excess
In a large skillet, cook on medium-high heat the desired number of pork chops (our family prefers thin-sliced boneless chops) until browned on both sides.
Season with salt and pepper to taste.
Pour 1 cup apple juice over chops.
Reduce heat to low.
Cover and simmer approximately 45 minutes until pork chops are glazed.
Turn pork chops over and glaze the other side with remaining juice in the pan, about 1 to 2 minutes.
If desired, serve with slices of cooking apple (any variety).
Season pork chops with salt and pepper; brown in medium size skillet.
Drain off excess fat.
Add one cup apple juice and water; cover and simmer 30 minutes.
Add raisins; place lemon slice on each pork chop.
Cover and simmer 15 minutes longer or until pork chops are tender.
Remove pork chops from skillet.
Mix remaining one half cup of apple juice and dry gravy mix, stirring until smooth; add to pan juices.
Bring to a boil, stirring constantly.
Serve gravy over pork chops.
Pour the apple juice into the crock pot.
irections, fold in 1 Tbl. apple pie filling and cheddar, set
ver medium-high heat; brown pork chops in the hot oil
In small bowl, whisk together apple butter, vinegar, brown sugar, garlic, Dijon mustard, salt and pepper.
Place chopped apples and onions in slow cooker. Add pork chops and pour apple butter mixture over top.
Cook on low for 5 to 6 hours, covered. Shred pork with two forks in cooker, and let meat marinate on low in sauce for 20 minutes, uncovered. Serve warm over rice or mashed potatoes.