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
