Preheat the oven to 350. Core and chop the Asian pears and apples. Combine the chopped fruit, sugar, flour, cinnamon and pecans in a bowl and mix until everything is evenly distributed. Transfer the fruit into a greased 9-inch round or an 8×8 casserole dish. Pour the water over the fruit that will keep more moisture in the dish.
In the bowl, combine the ingredients for the crisp and mix very well, until all incorporated. Spread the crisp over the fruit, evenly. Bake for 40-45 minutes.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-05-17 08:58:042015-05-17 08:58:04Asian Pear and Apple Maple Crisp
6 bone-in pork chops (loin or shoulder), cut 3/4 inch thick
Coarse salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil or vegetable oil
2 tablespoons unsalted butter
1 large yellow onion, sliced
2 to 3 apples, cored and sliced (about 3 cups)
1 cup beer, white wine, cider, or chicken broth
Trim the chops of excess fat. Sprinkle generously with salt and pepper on both sides. Heat a 14-inch cast-iron skillet (if you have a smaller one, you’ll need to work in batches) over high heat, and then swirl in the olive oil. Lay in the pork chops and don’t move them for a few minutes, to assure a good golden sear forms. Turn and brown well on the second side for a total of about 10 minutes. Transfer the chops to a warm plate.
Swirl the butter into the pan. Add the onion and apples. Saute until the onion slices are lightly caramelized and the apples have begun to soften, about 8 minutes. Stir in the beer or other liquid. Return chops to the pan.
Cook until the pork is tender, about 15 more minutes (depending on the size of the chops), turning halfway through and covering the chops with the apple mixture. If the apple mixture needs a little thickening, transfer the chops to the warm plate again and simmer the mixture on high for a few minutes to reduce. Serve the chops over rice or mashed potatoes with a large spoonful of the apple-onion mixture over the top.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-05-17 08:57:222015-05-17 08:57:22Pork Chops with Apples and Onions
In a small pan over medium heat, cook the potatoes & onions with the olive oil, cayenne pepper and salt & pepper, covered for about 5 minutes, until softened. Remove lid and cook for another 2-3 minutes until browned. Add remaining ingredients except for egg and cook for another 2-3 minutes, tossing everything together.
Make an impression with a spoon in the middle of the hash mixture and crack the egg into the hole. Cover and cook for 3 more minutes until whites are set. Remove lid, garnish with extra cilantro or scallion and serve immediately.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-05-17 08:56:402015-05-17 08:56:40Sweet Potato and Onion Hash (topped with an egg)
Asian Pear and Apple Maple Crisp
Asian Pear and Apple Maple Crisp
Crisp:
Preheat the oven to 350. Core and chop the Asian pears and apples. Combine the chopped fruit, sugar, flour, cinnamon and pecans in a bowl and mix until everything is evenly distributed. Transfer the fruit into a greased 9-inch round or an 8×8 casserole dish. Pour the water over the fruit that will keep more moisture in the dish.
In the bowl, combine the ingredients for the crisp and mix very well, until all incorporated. Spread the crisp over the fruit, evenly. Bake for 40-45 minutes.
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Pork Chops with Apples and Onions
Pork Chops with Apples and Onions
Trim the chops of excess fat. Sprinkle generously with salt and pepper on both sides. Heat a 14-inch cast-iron skillet (if you have a smaller one, you’ll need to work in batches) over high heat, and then swirl in the olive oil. Lay in the pork chops and don’t move them for a few minutes, to assure a good golden sear forms. Turn and brown well on the second side for a total of about 10 minutes. Transfer the chops to a warm plate.
Swirl the butter into the pan. Add the onion and apples. Saute until the onion slices are lightly caramelized and the apples have begun to soften, about 8 minutes. Stir in the beer or other liquid. Return chops to the pan.
Cook until the pork is tender, about 15 more minutes (depending on the size of the chops), turning halfway through and covering the chops with the apple mixture. If the apple mixture needs a little thickening, transfer the chops to the warm plate again and simmer the mixture on high for a few minutes to reduce. Serve the chops over rice or mashed potatoes with a large spoonful of the apple-onion mixture over the top.
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Sweet Potato and Onion Hash (topped with an egg)
Sweet Potato and Onion Hash (topped with an egg)
In a small pan over medium heat, cook the potatoes & onions with the olive oil, cayenne pepper and salt & pepper, covered for about 5 minutes, until softened. Remove lid and cook for another 2-3 minutes until browned. Add remaining ingredients except for egg and cook for another 2-3 minutes, tossing everything together.
Make an impression with a spoon in the middle of the hash mixture and crack the egg into the hole. Cover and cook for 3 more minutes until whites are set. Remove lid, garnish with extra cilantro or scallion and serve immediately.
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