This recipe comes from Tyler Florence's first cookbook. He recommended it as an accompaniment to a brined pork chop. He explained that a lot of pork nowadays is quite lean and as a result can get tough and that brining the meat (which seems to be like marinating it, but in a flavored water solution) makes it cook up nice and tender. Well I brined my chops and was not impressed. I mean they were fine, but, you know.
Anyway I was much more impressed with this little warm apple raisin chutney sort of deal.
INGREDIENTS
2 tablespoons unsalted butter
3 Granny Smith apples, peeled, cored, and sliced into 1/2 inch thick wedges
Leaves from 2 fresh thyme sprigs
1/4 cup raisins
3/4 cup frozen apple juice concentrate, thawed
3 tablespoon brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
pinch of cardamom
pinch of dry mustard
salt and freshly ground pepper
juice of 1/2 lemon
METHOD
Melt the butter in a skillet over medium-low heat. Add the apples and thyme and coat in butter; cook and stir for 8 minutes to give them some color. Toss in the raisins and add the apple juice, stirring to scrape up the brown bits. Stir in the brown sugar, cinnamon, cloves, cardamom, and dry mustard; season with salt and pepper. Squeeze in the lemon juice to wake up the flavor and simmer for 10 minutes or until apples break down and soften.
SERVING IDEAS
Great with pork chops.
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