Author Gives Readers a Taste of Appalachia – Winston

Skillet-Braised Pork Chops with Onion Jam

Makes 2 main-dish servings

2 4-ounce weak pig loin chops

Pinch of sugar

Freshly belligerent black pepper

1 tablespoon bacon drippings

2 brook leaves

½ crater beef stock

⅓ crater complicated defeat cream


Onion Jam

Minced uninformed flat-leaf parsley, for garnish

1. Bring a chops to room feverishness before to cooking.

2. Pat a chops dry with paper towels and shower one side of any with a sugarine and as most black peppers as we like.

3. Warm a bacon drippings in a large, complicated skillet with a lid over middle feverishness until they start to ripple. Add a chops, sugarine side down, and request additional peppers to a tip sides. Cook, undisturbed, for 4 minutes. Turn a chops, place 1 brook root on tip of each, and prepare for 4 minutes.

4. Heat a oven to 200 degrees. Place 2 portion plates in a comfortable oven.

5. Pour a beef batch into a skillet and cook, scraping adult any browned pieces with a wooden spoon, for 1 minute. Reduce a feverishness to a lowest probable setting, cover, and braise as kindly as probable for 15 minutes.

6. Remove a chops from a skillet and place them on a warmed portion plates. Return a chops and plates to a oven while we finish a dish.

7. Stir a cream into a glass remaining in a skillet. Raise a feverishness to medium-high and move to a boil. Reduce a feverishness to middle and cook, stirring occasionally, for 5 to 7 minutes, or until a salsa has reduced to a preferred consistency.

8. To serve, ladle a dollop of a onion jam on any clout and approximate any clout with a vessel sauce. Garnish a plate with a parsley and serve.

Recipe from “Appalachian Cooking” (The Countryman Press)

Makes about 2 cups

5 vast honeyed onions

3 tablespoons bacon drippings

6 uninformed thyme sprigs

3 uninformed rosemary sprigs

3 brook leaves

2¼ cups granulated sugar

1½ cups apple cider vinegar

½ teaspoon salt

Freshly belligerent black pepper

1. Heat oven to 375 degrees. Place onions side by side in a 9-by-13-inch baking pan. Pour H2O in a vessel compartment it comes median adult a sides. Bake 1½ hours.

2. Turn a onions over and bake 1 ½ hours more, until onions are tender. Drain and cold adequate to handle.

3. Warm a bacon drippings in a vast pot over middle heat. Chop a onions and supplement to a pot. Cook, stirring occasionally, for 15 minutes, or until all a pieces have browned areas.

4. Tie a thyme and rosemary sprigs and a brook leaves together with fibre string to make a fragrance garni. Add a fragrance garni to a pot, revoke a feverishness to low, and cook, stirring occasionally, for 5 minutes.

5. Sprinkle a sugarine over a onions and cook, but stirring, for 5 minutes, or until a sugarine melts. Raise a feverishness to medium-high and prepare for 4 minutes, or until a sugarine is caramelized. Stir in a vinegar and revoke a feverishness to medium- low. Simmer, stirring occasionally, for 20 minutes, or until a reduction thickens. Remove from a feverishness and drop a fragrance garni. Add a salt and several grinds of a black peppers and stir to combine.

6. Use a jam immediately or set aside to cold to room feverishness before storing. If storing, send a jam to a purify jar with a tight- wise lid. Tightly sign a lid and storefor adult to 3 weeks in a refrigerator.

Recipe from “Appalachian Cooking” (The Countryman Press)

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