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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Sept. 9, 2015)
Page 16 September 9, 2015 F ood Pork Chops with Roasted Apple and Onion Ingredients: • 2 1/2 teaspoons canola oil, di- vided • 1 1/2 cups frozen pearl onions, thawed • 2 cups Gala apple wedges • 1 tablespoon butter, divided • 2 teaspoons fresh thyme leaves • 1/2 teaspoon kosher salt, divid- ed • 1/2 teaspoon freshly ground black pepper, divided •4 (6-ounce) bone-in center-cut pork loin chops (about 1/2 inch thick) • 1/2 cup fat-free, lower-sodium chicken broth • 1/2 teaspoon all-purpose flour • 1 teaspoon cider vinegar Preparation: 1. Preheat oven to 400°. 2. Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Pat onions dry with a paper towel. Add onions to pan; cook 2 minutes or until lightly browned, stirring once. Add apple to pan; place in oven. Bake at 400° for 10 minutes or until onions and apple are tender. Stir in 2 teaspoons butter, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. 3. Heat a large skillet over medium-high heat. Sprinkle pork with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm. Combine broth and flour in a small bowl, stirring with a whisk. Add broth mixture to pan; bring to a boil, scraping pan to loosen browned bits. Cook 1 minute or until reduced to 1/4 cup. Stir in vinegar and remaining 1 teaspoon butter. Serve sauce with pork and apple mixture. Sautéed Carrots with Sage Ingredients: • 1 teaspoon butter • 1 teaspoon olive oil • 2 tablespoons water • 1/8 teaspoon salt • 1 1/2 cups diagonally sliced carrot • 1/8 teaspoon freshly ground black pepper • 2 teaspoons fresh small sage leaves Preparation: 1. Melt butter in a large nonstick skillet over medium heat. Add oil to pan; swirl to coat. 2. Add carrot and 2 tablespoons water. Partially cover pan and cook 10 minutes or until carrots are almost tender. Add salt and pepper to pan; increase to medium-high heat. 3. Cook 4 minutes or until carrots are tender and lightly browned, stir- ring frequently. Sprinkle with sage. Savory Baked Apples Ingredients: • 2/3 cup fat-free, lower-sodium chicken broth • 1/3 cup uncooked brown rice • 1/3 cup dried cranberries • 1/3 cup apple cider • 4 large Rome apples, cored • 1/3 cup finely chopped carrot • 1/4 teaspoon ground cinnamon • 1/8 teaspoon ground red pepper • 3 garlic cloves, minced • 3/4 teaspoon kosher salt • 1/2 teaspoon dried rubbed sage • 1/2 cup shredded Swiss cheese • 1/4 cup chopped walnuts, toasted • 3 tablespoons minced green onions • 1 1/2 tablespoons butter, melted and divided • 1 (4-ounce) link sweet Italian sausage, casings removed • 3/4 cup finely chopped yellow onion Preparation: 1. Preheat oven to 350°. 2. Bring broth to a boil in a saucepan. Stir in rice. Cover, reduce heat, and simmer 50 minutes. Remove from heat. Let stand 10 minutes. 3. Combine cranberries and cider in a microwave-safe bowl; micro- wave at HIGH 1 minute. Let stand for 10 minutes. Add mixture to rice. 4. Using a small spoon, carefully scoop out centers of apples, leaving a 1/2-inch-thick shell, and chop apple flesh. Brush the inside of apples with 1 tablespoon butter. Place apples on a baking sheet, and bake at 350° for 25 minutes or until just tender. 5. Preheat broiler to high. 6. Heat a large skillet over medium-high heat. Add sausage, and sauté 5 minutes, stirring to crumble. Remove from pan; drain. Wipe skillet, and melt remaining butter in pan. Add chopped apple, yellow onion, and next 3 ingredients (through pepper); sauté 4 minutes. Add garlic; sauté for 1 minute, stirring constantly. Add sausage, onion mixture, walnuts, and next 3 ingredients (through sage) to rice; toss. Divide rice mixture evenly among apples; top with cheese. Broil for 5 minutes or until golden.