Recipe

Pork Rack Chops Smothered with Apples, Cabbage and Raisins

by: Chef Roy Harland

A familiar combination of flavors for an easy make-ahead pork main dish.

Details

Serves:

INGREDIENTS

1 8-bone center-cut rack of pork, well trimmed and cut into 8 chops
1 tbsp. kosher salt
1 tsp. freshly ground pepper
2 tbsp. minced fresh garlic
1 c. apple cider vinegar
2 tbsp. Dijon mustard
2 tbsp. olive oil

4 tbsp. unsalted butter
4 Granny Smith apples; peeled, cored and sliced
4 c. green cabbage; outer leaves removed, cored and chopped
2 medium yellow onions, peeled and cut vertically into 1/4-inch slices
1 tsp. ground cinnamon
1 c. California natural raisins
1/2 c. California raisin paste*
2 c. chicken stock

PROCEDURE

Place pork chops in a large stainless steel bowl. In a smaller bowl, combine salt, pepper, garlic, vinegar, mustard and oil. Whisk to combine well. Add half of the marinade to the chops and toss to coat well; cover and refrigerate for at least 4 hours or overnight, turning three or four times.

Meanwhile, heat a large sautépan or skillet over medium-high heat. Add butter and when melted, add apples, cabbage and onions. Cook, stirring occasionally, until all are tender, about 10 minutes. Stir in cinnamon and raisins. Remove to a bowl and set aside. Add raisin paste, remaining marinade and chicken stock to the pan and simmer, stirring occasionally until liquid is reduced to sauce consistency, about 10 minutes. Return apple mixture to pan and stir to combine. The recipe can be prepared to this point a day ahead and stored, covered, in refrigerator.

When ready to prepare chops, heat a gas or wood burning grill to medium. Drain marinade from pork chops and discard. Pat chops dry with paper towels and brush lightly with olive oil. Grill to desired doneness, about 4 to 5 minutes on each side for medium (160°F) and serve, smothered with heated apple mixture.

Note: Commercially prepared California raisin paste is available from foodservice and industrial suppliers. To make your own raisin paste, grind or process in a food processor whole California raisins equal to twice the amount of raisin paste required (1 cup natural raisins) until very finely chopped and smooth.

Nutrition Information (per serving)

Calories 470(44% from fat); Total Fat 24g (sat 9g, mono 10g, poly 2g); Cholesterol 75mg; Protein 23g; Carbohydrates 45g; Fiber 5g; Iron 3mg; Sodium 880mg; Calcium 82mg