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Things You’ll Need

  • 4 Pork Chops
  • 3 cups 100% Real Apple Juice
  • Brown Sugar
  • Corn Starch
  • Spices(Sea Salt, Black Pepper, Crushed Red Pepper, Garlic Powder, Onion Powder)
  • 2 Large Potatoes
  • 2 Jalapeño Peppers
  • Vermont White Cheddar
  • Peanut Oil
  • Macintosh Apple
  • Olive Oil

Step 1: Potato Prep

Tip #1 Make sure to get a nice thick cut pork chops

First start by taking a large pot and filling it halfway with peanut oil. Turn it on medium high heat and monitor temperature making sure it is max 300F. Take the large potatoes and slice into thin cut fries. Now mince the jalapeño peppers and cut thin apple slices. Set aside. To start your apple glaze take a small sauce pan and place 3 cups of apple juice on medium heat. Let it start to simmer and add in about a half cup of brown sugar, crushed pepper, and garlic powder. Continue to simmer (stirring occasionally) while you start on your pork chops.

Step 2: Frying

Tip #2 Timing is everything to ensure all components are ready together

Time to fry! Place fries carefully into peanut oil, making sure temperature is 300F! Let them fry until crispy and golden brown. Remove and place onto paper towels or paper bags to drain excess oil. Once all fries are drained take a baking sheet, spread them out on it, and place into oven on a low broil.

Step 3: On to the Pork

Tip #3 To get a crispy sear make sure pan is really hot!

Now heat a large skillet and coat the bottom with olive oil; dice the onions and place into skillet and cover until onions are softened. While onions are cooking season pork chops on each side with sea salt, black pepper, and onion powder. Now place them into skillet. Let the sear on each side until a nice golden brown Now add apple slices into to soften. Turn heat to medium low, cover, and let them cook.

Step 4: Serving and Suggestions

Tip #4 Taste the glaze and adjust until perfect

Back to the glaze. To get it to the proper thickness add in corn starch little by little and whisk vigorously. Once smooth and thick add in sea salt until that perfect savory and sweet flavor. If you have lumps of corn starch left in your glaze simply sift them out once the glaze is finished. Now take a gallon size plastic bag, place jalapeño peppers, sea salt, and grated white cheddar into bag. When fries are super crispy remove from oven and add into bag, close it, and shake it up until fries are all coated! All of the components are ready! Lets plate. Start by taking a good amount of fries, remove pork chop from pan, place resting on fries, now pour glaze over pork chops, garnish with apple slices and onions, and Serve!!!

Suggestions:

  • Serve at any dinner party to impress!
  • While multitasking keep an eye on all components to ensure everything is cooking properly.

For this recipe and more check out my food blog at Everythingbutfish.tumblr.com

<p>Drop the &quot;toxic plastic bag&quot; thing that's a big taboo! Do as a pro chef does.....french fries, Cheddar, salt &amp; peppers &quot;flip&quot; in a large S/S bowl. Last but not least, there's only one kind and that's Canadian Cheddar Cheese and go with Old, puts a tang into the fries....and don't forget to chase everything done with the best beer around.....Canadian Beer.....eh! Got it?</p>
ive been cooking professionally for 10 years. ive never heard that its a 'taboo' to use plastic bags. especially since they are made for food. although the bowls we use are faster, more convenient and food slides out quickly.
a tip so you dont get lumps of cornstarch. make a slurry. you use a little bit of water with your cornstarch mix them together before adding to sauces. this also works with flour but I would recommend a roux for flour. thats for another 'ible though. sounds delicious though!
<p>Yum! Looks delicious!</p>

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Bio: Trying to get myself started in the culinary industry! Make sure you check out my blog everythingbutfish.wix.com/etbf instagram: @missy_everythingbutfish Facebook: https://m ...
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