The Grilled Pork with Rosemary and Apples makes a pleasant addition to you fall entrees menu. The recipe was featured in Editor In Chief Jeremy White’s Kitchen article: Fall Apple Pizzas: Carry the crunch — and sweetness — to your menu this autumn.
Grilled Pork with Rosemary and Apples
Creator: Pizza Right this moment
Recipe sort: Entree
- 4 rib pork chops, grilled
- 1 tablespoon olive oil
- ½ cup minced onion
- 1 cup granny smith apples, diced
- ¼ cup gin
- 1 teaspoon chopped contemporary rosemary
- 1 cup apple juice
- 2 Tablespoons butter
- Salt, to style
- Pepper, to style
- Warmth a heavy, medium-sized sauté pan over excessive warmth. Add the oil, and swirl to coat the underside of the pan.
- Add the onions and sauté till they simply start to caramelize, about 5 minutes. Add the apples and sauté one other 5 minutes.
- Take away the pan from the warmth and add the gin. Ignite the gin (watch out of the flames) and substitute on the warmth till the flames disappear.
- Add the rosemary and apple juice and simmer till the apple juice has diminished by two-thirds. Season, to style, with salt and pepper.
- Proper earlier than serving, soften the butter into the combination, always stirring. Pour sauce over grilled pork chops and serve.
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