Apples add a little sweetness to savory dishes
Though most people probably think of apples as an ingredient for
sweet dishes such as desserts, they also pair well in savory
dishes, with the right ingredients.
Apples add a little sweetness to savory dishes
Though most people probably think of apples as an ingredient for sweet dishes such as desserts, they also pair well in savory dishes, with the right ingredients.
Apples work well with poultry or pork as part of a sauce, a side or a dressing. The one thing to consider when choosing apples for a cooked dish is that certain varieties will hold up to the heat better, such as Granny Smith or Fuji apples. For a dish that requires a little more tartness, go with Granny Smith.
In addition to apple slices or chunks, apple cider is often used in soups or stews, such as a cabbage soup that incorporates sweet and sour flavors.
Enjoy these savory dishes while apples are in season.
Chicken with apple, onion and cider sauce
Recipe courtesy of Food Network
4 boneless, skinless chicken breasts (about 2 pounds)
Kosher salt and freshly ground pepper
All-purpose flour, for dredging
2 to 3 tbsp. vegetable oil
1 large red onion, cut into large pieces
1 sweet cooking apple, cored and cut into large pieces
3 tbsp. apple cider vinegar
1 1/2 c. low-sodium chicken broth
2 tbsp. cold unsalted butter
1 handful fresh parsley, roughly chopped
Preheat the oven to 350 degrees Fahrenheit. Heat a large skillet over medium-high heat. Season the chicken breasts with salt and pepper and dredge in the flour, shaking off the excess. Add 2 tablespoons oil to the pan. Place the chicken in the skillet smooth-side down and cook until golden, about 5 minutes per side. Transfer to a baking dish and bake until cooked through, about 8 minutes.
Meanwhile, add the onion and apple to the skillet, along with 1 tablespoon oil, if the pan is dry, and increase the heat to high. Cook, tossing, until the onion has wilted slightly and the apple is golden brown, about 2 minutes. Add the vinegar and use a wooden spoon to scrape up the browned bits from the pan. Let the mixture boil until the vinegar becomes syrupy, about 1 minute. Add the chicken broth and return to a boil. Cook until the broth reduces by half. Remove from the heat, season with salt and pepper and whisk in the butter.
Remove the chicken from the oven; add any collected juices to the sauce. Divide the chicken among four plates and spoon the apple, onion and pan sauce over each piece.
Sprinkle with the parsley.
Sweet and ‘saur’ cabbage soup
Recipe courtesy of Rachael Ray
2 tbsp. extra-virgin olive oil
1/2 lb. ham steak, chopped
1 savoy cabbage, quartered, cored and shredded
1 onion, quartered and thinly sliced
1 c. shredded carrots
2 c. frozen shredded hash brown potatoes
Salt and pepper
1 bay leaf, fresh or dried
2 c. cider
1/4 c. honey
1 (14 ounce) can white beans, drained
1 lb. sack sauerkraut, rinsed and drained
1 qt. chicken stock
1/4 c. chopped dill
1 c. sour cream, to pass at table
Heat a soup pot over medium high heat with extra-virgin olive oil. Add ham and lightly brown 2 to 3 minutes. Add shredded cabbage and stir in the onions and carrots as you finish chopping and grating them. Stir in the frozen hash browns and season the vegetables liberally with salt and pepper. Add in a bay leaf, cider, honey, beans, sauerkraut and chicken stock. Place a lid on the pot and bring soup to a boil. Uncover and simmer 10 minutes until vegetables are tender. Stir in dill and adjust seasoning of soup. Serve the soup in shallow bowls and top with sour cream.
Sage rubbed pork chops with apple slaw
Recipe courtesy of Ellie Krieger
4 tsp. chopped fresh sage or 1 1/2 teaspoons dried
1 large clove garlic, minced (about 1 teaspoon)
1 tsp. salt, divided
Freshly ground black pepper
4 (3/4-inch) bone-in pork loin chops (about 8 ounces each)
1 large onion
1 large Granny Smith apple, cut in 1/2, cored
1/2 head green cabbage, cored
3 large carrots
2 tsp. olive oil, divided
2 tbsp. cider vinegar
3/4 c. low-sodium chicken broth
Combine the 3 teaspoons of the fresh sage or 1 teaspoon dried, garlic, 1/2 teaspoon of salt and a few grinds of fresh pepper. Rub this mixture all over the pork chops and let the chops sit at room temperature for 10 minutes. Meanwhile, thinly slice the onion, apple and cabbage and julienne the carrots (very thin sticks).
Heat 1 teaspoon of the oil in a large nonstick frying pan until hot but not smoking. Add the chops and brown on both sides, 1 to 2 minutes per side. Remove.
Carefully wipe out the pan. Heat the remaining teaspoon oil over moderate heat and add the onion, apples and remaining teaspoon fresh sage or 1/2 teaspoon dried. Cook, stirring occasionally, until the mixture is soft and golden brown, 4 to 5 minutes. Add the cabbage, carrots, vinegar and 1/2 teaspoon salt and continue cooking until the cabbage and carrots begin to soften, about 5 minutes. Add the broth and return the pork chops to the pan burying them in the vegetable mixture. Cover and cook just until the pork chops are just slightly blush in the center, 5 to 7 minutes longer.
To serve, arrange the warm slaw on individual plates and top with a pork chop and pan juices.
