Pan Roast Pork Chops

• Apple Stuffed Pork Chops
• Cumin Seed Oil
• Pork Stuffed Apples
• Southwestern Rice

Apple Stuffed Pork Chops

Yield: 4

Ingredients:

Apple Stuffed Pork Chops

• 2 x fresh Italian sausages, chopped
• 2 x onions, sliced
• 2 x apples, chopped
• 1 1/4 cups of apple cider
• 1 tbsp of fennel seeds
• 4 slices of whole grain bread, toasted and cubed
• 1 tbsp of grainy mustard
• 2 tbsp of olive oil
• 4 x centre cut pork chops, 1 and one half inch thick
• Salt and pepper

Directions:

Apple Stuffed Pork Chops

1. Brown sausages in a skillet over medium-high heat. Add onions, cover with a lid, and cook for 5 minutes, until onion has softened. Add apples, one-quarter cup of the apple juice and fennel seeds and let simmer until apples have softened. Add bread and stir until it’s moistened and absorbed the liquid.
2. Cut a deep pocket into the side of each pork chop and fill with stuffing. Reserve any leftover stuffing.
3. Place a large skillet over high heat and add olive oil. When hot, season the chops with salt and pepper and then sear them for 3 minutes on each side. Cover the pan with a lid, turn the heat down to low and cook for 5 additional minutes. Remove chops and rest on a plate.
4. Reheat the pan and then deglaze it with the remaining cup of apple cider, scraping any brown bits from the bottom of the pan. Let it boil and reduce until thickened. Stir in grainy mustard. Serve over pork chops.

Cumin Seed Oil

Ingredients:

Cumin Seed Oil

• 1 cup of vegetable oil
• 3 tbsp of cumin seeds

Directions:

Cumin Seed Oil

1. Put oil and cumin seed into a mason jar. Put the jar in a water bath on top of the stove and gently heat through. Shake and leave to infuse for 24 hours.

Pork Stuffed Apples

Yield: 4

There will be leftover stuffing from the pork chops. Use it to stuff apples as a side dish for the pork.

Ingredients:

Pork Stuffed Apples

• 4 x Cortland apples

Directions:

Pork Stuffed Apples

1. Preheat oven to 350 degrees.
2. Slice the tops off of the apples and scoop out much of the flesh. Fill with leftover pork stuffing, place the tops back on and put into a baking dish. Bake for 20 minutes, until the apples soften and the filling heats through

Southwestern Rice

Yield: 4

Ingredients:

Southwestern Rice

• 1 cup of basmati rice
• 2 cups of tomato juice
• 1 tbsp of cumin seed oil
• 1 x small red onion, diced
• 1 x red pepper, diced
• 2 x cobs of corn, kernels removed and cobs discarded
• 4 x green onions, chopped
• 1/4 cup of fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper

Directions:

Southwestern Rice

1. Put rice and tomato juice into a saucepan and bring to a boil. Turn heat down, cover with a lid and simmer until all of the liquid has been absorbed, about 15 minutes. Toss with fork and let cool slightly.
2. Heat cumin seed oil in a large skillet. When it begins to smoke, add onions and peppers and sauté quickly until they are softened and slightly caramelized. Add corn and continue to cook for about 3 minutes. Add rice, season with salt and pepper and stir-fry until incorporated. Stir in green onions, cilantro and lime juice and adjust seasoning.

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