Apple Dumplings

Pastry for a 9" 2 crust pie
6 baking apples about 3" in diameter, peeled and cored
3 tablespoons raisins
3 tablespoons chopped nuts
2 cups brown sugar, packed
1 cup water

Heat oven to 425 degrees. Prepare pastry and cut into squares about 6" x 6". Put apple into the middle of each square. Mix raisins and nuts, fill the center of each apple. Bring corners of pastry up and join together by moistening with water. Press in sides of pastry. Place dumplings in ungreased baking dish. Heat brown sugar and water to boiling, carefully pour around dumplings. Spooning syrup over dumplings 2 or 3 times during baking, bake about 40 minutes until crust is golden and apples are tender. These are best served warm!

Pork Chops with Apple-Corn Bread Stuffing

(2 Servings)

4 1/2 inch thick boneless pork loin chops, trimmed
1tsp dried thyme
1 1/2 tablespoons unsalted butter
1/2 cup chopped onion
1/2 cup chopped peeled tart apple (such as Granny Smith)
3/4 cup corn bread stuffing mix, crushed
1/4 cup water

Preheat oven to 450F. Season pork with 1/2 tsp thyme, then salt
and pepper. Melt 1/2 tbs butter in heavy medium skillet over
medium high heat. Add pork chops to skillet; saute until cooked
through, about 3 minutes per side. Transfer pork chops to small
baking pan. Melt remaining 1 tbs butter in same skillet over
medium high heat. Add chopped onion and apple to skillet and
saute until beginning to soften, about 5 minutes. Add stuffing
mix, water and remaining 1/2 tsp thyme. Stir until water is
absorbed and stuffing is moist, about 30 seconds. Mound 1/4 of
stuffing on each pork ship. Bake until stuffing is crisp and
beginning to brown, about 5 minutes.

Pork Chops with Apples and Balsamic Vinegar

1 tablespoon olive oil or butter

4 bone-in pork chops, trimmed of all visible fat

Freshly ground black pepper, to taste

1 cup chopped onion

1/2 cup chopped apple

1 1/2 tablespoons fresh rosemary, chopped (dried rosemary is fine)

1 cup low-sodium chicken broth

1 1/2 tablespoons balsamic vinegar

Season pork with black pepper and kosher




In a large nonstick skillet, heat the olive oil or butter over Medium ? Medium High heat. Cook until the pork chop is browned on both sides, about 3 minutes each side. Remove pork chops from heat and set aside.

Add the onion, apple and rosemary to the skillet. Sauté over medium heat until the onions and apples are soft, about 3 to 5 minutes. Stir in the broth and vinegar. Increase the heat and boil until the sauce has reduced, about 5 minutes. To serve, place the pork on a large platter. Pour the onion-apple mixture over the top and serve.

Serve with steamed red potatoes, fresh asparagus or green beans.

PORK CHOPS WITH APPLESAUCE GRAVY

2 C. applesauce
3 lb. pork chops
1 T. minced garlic
1/2 C. all-purpose flour
1 T. salt
1/8 tsp. pepper
3 C. boiling water
1 T. lemon juice

Brown chops in frying pan. Remove to 3-quart casserole.
Brown the garlic in remaining fat. Add flour, salt and pepper.
Blend. Add water. Cook until mixture thickens, stirring
constantly. Add applesauce and lemon juice. Stir. Pour over
chops. Bake at 425ºF until tender (about 1 1/2 hours).

Serves 8.

Roast Pork Tenderloin With Apple Onion Marmalade

2 tablespoons olive oil
1 white onion (sliced thin)
1/4 cup balsamic vinegar
1/4 cup sherry vinegar
1 cup water
pinch salt and freshly ground course black pepper
2 pork tenderloins about 1/2 pound each
2 tablespoons fresh thyme (minced)
2 tablespoons butter
1 small green apple (granny smith) peeled, cored, cut 1/2 inch dice
3 pitted prunes (sliced thin)
1 cup veal stock (canned chicken broth for substitution)
2 tablespoons finely minced fresh parsley

In a saute pan over medium heat, warm the 3 tablespoons olive oil. Add the onion and saute until golden brown, about 5 minutes. Add the balsamic vinegar , sherry vinegar, water and salt and pepper and continue to cook on a medium low setting until all the liquid has evaporated, about 30 minutes.

Preheat oven to 450 degrees. Rub the pork tenderloin with salt, pepper, thyme and olive oil. Place the pork in the oven and roast for 10 minutes, at that time flip the pork over and continue to cook for an additional 5 - 10 minutes or until the pork has reached an internal temperature of 145 degrees.

While the pork is cooking saute the apples and prunes in butter over a medium flame until the apples begin to caramelize, about 3 - 4 minutes. Add the onion mixture to the pan and continue to saute for another 2 minutes. Add the stock to the pan and bring to a boil. Remove the marmalade from the heat and cover to keep warm.

Slice the warm pork into 1/2 inch think pieces and place on warm plates. Spoon over apple onion marmalade, serve.

This classic fall dish would work very well with apple cabbage sauté and rosemary roasted potatoes.

Servers 4