Pork Apple Stacks
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.
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 National Pork Board.