Sweet and Spicy Pork Chops with Warm Apple Salsa and Tostones

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From our friends at Plated, this recipe is a killer pairing with the 2008 Darcie Kent Petite Sirah.  Easy to make and a a perfect dish for fall.  Check out Plated for delicious meals delivered to your door.

Wine Pairing: 2008 Darcie Kent Petite Sirah

Ingredients

  • ½ yellow onion
  • 1 Gala apple
  • 1 tablespoon agave
  • 1 orange
  • 1 teaspoon ancho chile powder
  • ¼ teaspoon paprika
  • 1 teaspoon sea salt, divided
  • 2 pork chops
  • 1 large plantain
  • 2 tablespoons olive oil
  • ¼ cup water
  • canola oil
  • black pepper

Peel onion and mince. Wash apple and dice into ½-inch pieces. Heat 1 tablespoon olive oil in a medium pan over medium heat. When oil is shimmering, add minced onion and sauté, 1 minute. Add diced apple and cook until just soft, about 5 minutes more. Taste and add salt and pepper as needed. Remove from pan and set aside. Wipe pan with paper towel.

In a medium bowl, whisk together agave, juice of ½ orange, ancho chile powder, paprika, and ½ teaspoon sea salt. Rinse pork and pat dry with paper towel. On a plate, pour marinade over pork and set aside to marinate for at least 10 minutes, up to 1 hour.

Heat 1 tablespoon olive oil in pan from apples over medium-high heat. When oil is shimmering, add pork and cook until browned on outside and cooked through, about 3 minutes per side. Deglaze pan with ¼ cup water and cook until evaporated, 2 minutes more. Remove pork from pan and set aside to rest for 5 minutes.

Peel plantain and cut into 1-inch slices. Heat 1/4-inch canola oil in a large high-sided pan over medium-high heat. When oil is shimmering, add plantain slices, being sure oil sizzles.  Fry until golden brown, about 2 minutes per side.  Remove from pan and set aside on paper towel-lined plate.

Using the bottom of a small bowl, flatten cooked plantains. Then return to oil and fry again until plantains are browned and crispy, about 1 minute more per side. Remove from pan and set again on same paper towel-lined plate. Sprinkle over remaining sea salt.

Divide tostones evenly between two plates. Place pork chop on each and spoon over warm apple salsa. Serve immediately.

Recipe provided by Plated

 

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