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Grated Granny Smith apples with maple syrup
make a sweet and slight tart slaw to serve with this Iowa State
Fair first place recipe from Karen Harshbarger of Mediapolis.
Pork Apple Stacks
- 6 boneless pork loin chops, 1/2-inch thick
4 tablespoons apple brandy, or brandy
1 large Granny Smith apple, grated
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons maple syrup
3 fresh sage leaves, chopped
Maple syrup, (optional)
Fresh sage, (optional)
Apple, sliced, (optional)
- Brush the chops with 2 tablespoons apple
brandy. Grill over medium heat 6 to 8 minutes or until 160°F
(70°C). Remove from heat and cover.
- Meanwhile, combine grated apple, olive
oil, lemon juice, maple syrup, 2 tablespoons apple brandy and
chopped sage.
- Drizzle two plates with a little maple
syrup. Place one chop on each plate and top with 1 heaping tablespoon
apple slaw. Repeat layers. Place a third chop on each stack and
top with remaining slaw. If desired, use a large pick to hold
all in place.
- Garnish with apple slice and sage leaves.
Makes 2 servings.
Nutritional Information Per Serving (1/2
of recipe): Calories: 643 calories; Protein: 64 grams; Fat: 22
grams; Sodium: 880 milligrams; Cholesterol: 163 milligrams; Carbohydrates:
30 grams; Fiber: 3 grams
Recipe and photograph provided courtesy
of Pork, Be Inspired®.
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