Double Cut Pork Chops with Apples and Raisins #SundayFundayBloggers

 This double cut pork chop, browned and then roasted before being topped with apples and raisins is a carnivore's dream.  

The Sunday Funday Bloggers are celebrating National Raisin Day.......

I am hosting today and asked the others to join me in celebrating National Raisin Day.  I love snacking on raisins and use them often in my oatmeal.  Who doesn't love raisins in their cookies and baked goods?  But for today's event I wanted to use my raisins in a savory dish.  

Let's take a look at what the others made with raisins today.......

• Puerto Rican Papas Rellenas (Picadillo-Stuffed Potatoes) from Culinary Cam
• Rich Fruit Cake from Sneha’s Recipe
• Double Cut Pork Chops with Apples and Raisin from A Day in the Life on the Farm
• Ember Avocado Toast from Palatable Pastime
• High Protein Oatmeal Raisin Baked Oatmeal from Amy’s Cooking Adventures
• Carrot & Apple Bread from Mayuri’s Jikoni

This delicious sauce would be delicious on any cut of pork but I chose to serve them on these impressive double cut chops.  Neither one of us could finish our chops, although Frank did better than I, but not to worry.  The leftovers got slice up and tossed with bbq sauce for sandwiches the following day.

If the men in your family are serious carnivores this would make an amazing Father's Day Meal and takes very little work.  Grilling for Father's Day.  These double cut chops would be just as good grilled and the sauce will still be a great addition to the meal.

I have shared other savory recipes that use raisins, like this delicious Shaved Celery Salad with Sauteed Scallops or these scrumptious Braised Beef Rolls that I think you will enjoy.

Entrees, pork, seared, roasted, sauce, apples, raisins

Entrees, pork

American

Yield: 2 servings

Author: Wendy Klik

Double Cut Pork Chops with Apples and Raisins

This double cut pork chop, browned and then roasted before being topped with apples and raisins is a carnivore's dream.

Prep time: 20 MinCook time: 30 MinInactive time: 2 HourTotal time: 2 H & 50 M

Ingredients

• 2 Double Cut (2 bone) pork loin chops
• 8 c. water
• 1/2 c. + 1 T. brown sugar, divided
• 1/2 c. kosher salt
• 3/4 c. thawed frozen apple juice concentrate, divided
• 10 peppercorns
• 2 sprigs fresh thyme, divided
• 2 t. olive oil
• salt and pepper, to taste
• 1 T. butter
• 1 large green apple, peeled, cored and sliced
• 2 T. golden raisins
• dash of cinnamon
• dash of dry mustard
• juice of 1/4 lemon

Instructions

1. Place the water, 1/2 cup of brown sugar, kosher salt, 1/2 cup of the apple juice concentrate, peppercorns and 1 thyme sprig into a 2 gallon, heavy duty resealable plastic bag.
2. Shake until sugar and salt are dissolved. Add the pork chops to the bag, release air so that chops are submerged and refrigerate for no more than 2 hours.
3. Heat the olive oil in a large, oven proof skillet over medium high heat. Remove the pork chops from the brine, pat dry and season to taste with salt and pepper.
4. Place the pork chops in the hot pan and sear for about 4 minutes, until bottom is golden brown. Turn chops over and sear for a minute before placing the skillet into a preheated 350* oven. Roast until chops reach an internal temperature of 140*, about 30 minutes.
5. While chops roast, melt the butter in a small skillet over medium low heat. Add the apples and the leaves of the remaining thyme sprig. Season with salt and pepper and cook for a few minutes until apples start to caramelize. Add the remaining apple juice concentrate and the raisins.
6. Stir in the Tablespoon of brown sugar, season with the cinnamon and dry mustard. Squeeze in the lemon. Bring the mixture to a simmer and cook for about 10 minutes until apples are softened but still hold their shape.
7. Remove chops from the oven and let rest for 5-10 minutes before topping with the apples, raisins and sauce and serving.

Notes

Adapted from a recipe by Bobby Flay

Nutrition Facts

Calories

660.32

Fat (grams)

20.17 g

Sat. Fat (grams)

7.65 g

Carbs (grams)

93.15 g

Fiber (grams)

4.05 g

Net carbs

89.09 g

Sugar (grams)

82.91 g

Protein (grams)

30.16 g

Sodium (milligrams)

28570.01 mg

Cholesterol (grams)

105.05 mg

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