Filtering by Tag: Red Apple Orchard

Apples, Toasted Walnuts and Balsamic Topping


This makes a great dessert topping served warm over vanilla ice cream or a brunch-worthy addition to pancakes and waffles. 


3/4 cup walnuts, coarsely chopped

6 apples, peeled and cut into 1 to 1 1/2 inch cubes

1 tablespoon ground cinnamon

pinch of salt

1 tablespoon OLIVE & VINE Meyer Lemon or Eureka Green Lemon olive oil

3 tablespoons OLIVE & VINE Red Apple Orchard balsamic vinegar

 

Toast the walnut pieces in a dry skillet over low heat for about 10-12 minutes, flipping occasionally. Set aside.

In a large bowl, toss the apple cubes with the cinnamon and a pinch of salt. Toss well to evenly coat.

Heat the olive oil in a large non-stick skillet over medium-low heat. Add the apples and cook for about 12-15 minutes, stirring occasionally until the pieces begin to soften. Some of the chunks will become softer faster and begin to break down. This is fine as you want some pieces to become saucy while some pieces remain firm. 

When the apples are done, remove from the heat, add the balsamic vinegar and the walnuts (reserve 1/4 cup of walnuts as a garnish if desired.) Toss gently to coat. 

 

 

Broiled Pork Chops with Red Apple Balsamic Glaze

It’s easy to overcook lean meats like pork which results in dry, tough meat. Brining the meat before cooking helps to break down the protein in the muscle fibers and results in juicier, tender meat.

4 pork chops, about 8 to 10 ounces each and 1 to 1 1/4inches thick

1/4 cup kosher salt

1 tablespoon plus 1 teaspoon chopped fresh rosemary leaves, divided

1/2 cup OLIVE & VINE Red Apple Orchard balsamic vinegar

2 tablespoons unsalted butter

1 medium-sized apple

salt and freshly ground black pepper, to taste

fresh rosemary sprigs to garnish (optional)

 

To prepare the brine, fill a medium-sized bowl with 3 cups of water. Add the  salt and one tablespoon of the chopped rosemary leaves. Stir until the salt dissolves.

Place the pork chops into a zip-lock bag and pour in the brine solution.  Press to remove any air from the bag and seal tightly. Refrigerate for 2-4 hours.

Remove pork chops from the bag and place on paper towels. Pat lightly to remove as much moisture as possible and let them sit at room temperature for about 1/2 hour. 

Preheat the broiler with the oven rack 5 inches from the heat.

Cut the apple in to thin wedges and set aside.

To prepare the glaze, bring the balsamic vinegar to a boil in a small sauce pan over medium-high heat. Add the rest of the chopped rosemary leaves and the butter and stir until butter is fully melted. Add the apple wedges and cook for about 3-5 minutes. Salt and pepper to taste. Turn off heat and set aside.

Broil the pork chops about 5 minutes on each side, depending on size or until a meat thermometer registers 145 degrees F. Transfer to a serving platter, tent with foil and let rest for about 3 minutes.

Gently reheat the balsamic glaze. Add the apple wedges to the platter and drizzle the glaze over the chops and apples. Serve any extra glaze on the side. Alternately, serve this dish on 4 individual plates. Garnish with rosemary sprigs if desired.

Serves 4.