Fresh Apple Stuffed Pork Loin

For the stuffing:

2 Tbl. olive oil

1 1/2 cups chopped Golden Delicious or other baking apple

1 cup chopped yellow onion

1 garlic clove, finely chopped

1/2 cup finely chopped dried apples or 1/2 cup finely chopped dried apricots

1/4 cup currants or raisins

1/4 tsp. dried thyme

Salt and freshly ground pepper, to taste

1/2 cup apple cider

1 boneless pork loin, 2 1/2 lb.

1/4 tsp. dried thyme

Salt and freshly ground pepper, to taste

1 cup apple cider, plus more as needed

2 tsp. cornstarch

To make the stuffing, in a large pan over medium-low heat, heat the olive oil. Add the apple and onion and sauté until golden, about 5 minutes. Stir in the garlic and cook for 1 minute do not burn the garlic. Add the dried apples, raisins and thyme, and season with salt and pepper. Add the apple cider and bring to a  boil, stirring occasionally, until the cider is absorbed by the stuffing, around 5 minutes. Let cool slightly.

Preheat to 400°F. Have ready 4 pieces of kitchen string, each about 18 inches long.

Butterfly the pork loin by making a slit down its length, cutting just deep enough so that the loin opens up to lie flat like a book. Do not cut all the way through. Spoon the stuffing evenly onto the meat. Close up the loin and, using the strings, tie at even intervals. Season the outside of the lion with the thyme, salt and pepper. Place the loin in a baking pan and add a 1/2 cup of the cider to the pan.

Roast the loin for 30 minutes. Baste with the pan juices and add the other 1/2 cup cider to the pan. Continue to roast, basting with the pan juices, until the meat is firm to the touch and pale pink when cut in the thickest portion, or until a thermometer inserted into the thickest part of the meat registers 150°F, about 45 minutes more.

Scrape the pan bottom to dislodge any remaining bits, then pour the pan juices into measuring cup and add additional cider as needed to measure 1 1/2 cups total. In a small saucepan, combine 1/4 cup of the pan juices and the cornstarch, and stir until the cornstarch is dissolved. Then add the remaining pan juices. Bring to a boil over medium heat and cook, stirring, until the sauce is slightly thickened, about 5 minutes. Make sure the sauce is seasoned.

Maple Glazed Pork Chops with Black Walnut Apple Chutney

Maple Glazed Pork Chops 4 teaspoons ancho chili powder

1 teaspoon kosher salt

6 (10-ounce) center cut bone-in pork chops, about 1-inch thick

2 tablespoons olive oil, divided

3 tablespoons balsamic vinegar

1/2 cup maple syrup

1/2 cup chicken stock

In a small bowl, combine the chili powder and salt and sprinkle evenly over both sides of the pork chops.

In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the pork chops and cook until browned, about 2 minutes per side. Reduce the heat to medium, and cook until desired doneness, about for 4 to 6 minutes.

In a small pot, over medium-high heat, add the balsamic vinegar and cook until reduced by half. Stir in the maple syrup and chicken stock. Cook over medium heat until thick and syrupy, about 5 minutes.

Black Walnut - Apple Chutney

1 Tbs. unsalted butter

1 Tbs. walnut oil

1/4 cup (about 1 1/2 oz.) minced onion

2 Tbs. light brown sugar

1 Tbs. plus 1 1/2 tsp. honey

3 Granny Smith apples, about 1 1/2 lb., peeled, cored and cut into 1/2-inch cubes

1/4 cup sherry vinegar

1/4 cup black walnuts, chopped and lightly toasted

1/2 tsp. salt

1/2 tsp. freshly ground black pepper

Place butter and walnut oil in skillet, and heat over medium-high heat. Add onions, and sauté, until lightly browned, about 10 minutes. Increase heat to high, and add sugar and honey. Sauté for 3 minutes, stirring constantly.

Reduce heat to low, and add apples and sherry vinegar. Increase heat to high, bring to a boil and continue to cook until vinegar has reduced by two-thirds, about 10 minutes. Add walnuts, and cook 5 minutes more. Remove from heat, stir in salt and pepper, cover to keep warm and set aside.

Transfer to a serving platter and top with the black walnut apple chutney and drizzle with the maple glaze..

Stuffed Pork Chops with Apple Hash

This recipe calls for extra-thick loin chops, which are cut from the rib end of the loin if you can not find them ask the butcher to cut them for you from the loin 4 double-cut frenched pork loin chops, each about

1 1/2 inches thick

Salt and freshly ground pepper, to taste

2 Tbs. dried currants

Boiling water as needed

1/2 cup toasted fresh bread crumbs

1 Tbs. minced fresh oregano

2 Tbs. toasted pine nuts

3 Tbs. olive oil

Preheat an oven to 400°F.

Season the pork chops with salt and pepper. Insert a sharp paring knife into one long side of a chop, making a 1-inch slit; do not cut all the way through. Wiggle the knife to form a small opening. Remove the knife and reinsert it into the slit, with the blade facing the opposite direction, then wiggle the knife again. Repeat with the remaining chops. Set aside.

Put the currants in a small bowl and add boiling water just to cover them. Let stand for 5 minutes, then drain.

In a bowl, combine the bread crumbs, oregano, pine nuts and currants. Season with salt and pepper. Stuff the pocket of each chop with one-fourth of the mixture.

In a large fry pan over medium-high heat, warm the olive oil until hot. Arrange the chops in the pan and brown, turning once, 3 to 5 minutes per side. Transfer the pan to the oven and cook until an instant-read thermometer inserted into the center of the meat, away from the bone, registers 140°F for medium, 7 to 10 minutes. 160°F for well done

Transfer the chops to a platter and cover loosely with aluminum foil. Let rest for 5 minutes, then serve.

Apple Hash

1/2 pound brussels sprouts, quartered

1/2 pound butternut squash, peeled and cut into 1/2-inch dice

3 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

1/4 pound thickly sliced bacon, cut into 1/4-inch dice

1/2 pound sweet onions such as Vidalia, finely chopped

1 small Granny Smith apple—peeled, cored and cut into 1/4-inch dice

10 sage leaves, thinly sliced crosswise

1 cup apple cider

Preheat the oven to 400°. On a large rimmed baking sheet, toss the brussels sprouts and squash with 2 tablespoons of the olive oil and season with salt and pepper. Roast the vegetables for about 20 minutes, or until tender.

In a large, deep skillet, heat the remaining 1 tablespoon of olive oil. Add the bacon and cook over moderate heat until crisp, about 5 minutes. Add the onions and cook, stirring occasionally, until browned, about 10 minutes. Stir in the apple and cook until it starts to soften, about 2 minutes. Gently stir in the roasted brussels sprouts, squash and sage, then pour in the cider. Simmer over moderately high heat until the cider has almost evaporated, about 10 minutes. Season with salt and pepper. Transfer the vegetables to a bowl and serve.