Pork Rack Chops Smothered with Apples, Cabbage and Raisins

Submitted by: Roy Harland

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

Details

INGREDIENTS

  • 1 8-bone center-cut rack of pork, well trimmed and cut into 8 chops
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground pepper
  • 2 tablespoons minced fresh garlic
  • 1 cup apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 4 Granny Smith apples; peeled, cored and sliced
  • 4 cups green cabbage; outer leaves removed, cored and chopped
  • 2 medium yellow onions, peeled and cut vertically into 1/4-inch slices
  • 1 teaspoon ground cinnamon
  • 1 cup California natural raisins
  • 1/2 cup California raisin paste*
  • 2 cups chicken stock

PROCEDURE

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

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

To prepare chops, heat gas or wood burning grill to medium. Drain and discard marinade from 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 Facts Per Serving

Calories 470 (44% from fat); Total Fat 24g (sat 9g, mono 10g, poly 2g, trans 0g ); Cholesterol 75mg; Protein 23g; Carbohydrate 45g; (Dietary Fiber 5g; Sugars 38g; ); Iron 3mg; Sodium 880mg; Calcium 82mg; Potassium 893mg

This recipe is found in the following categories:

Comment on the Recipe

Comments may be moderated. If you don't see your comment, please be patient. It may be posted soon. Do not post your comment a second time. Thank you.