Saturday, January 17, 2009

Pork chops, honey mustard and applesauce



Easy lighthearted locavore recipes for winter! "Lighthearted" locavore because there are so few fresh ingredients available on Long Island and Manhattan this time of year that you need to be flexible and creative and incorporate delicious jams, honey, apples, squashes or frozen produce that you have in your freezer into your menu planning which will likely include primarily conventional and not local foods (unless you are a "hardcore" locavore, of course)!

For dinner, we had honey-mustard pork chops made with Southampton honey, rice, green beans and applesauce (sugar free) from the Milk Pail. If you want an easy, no peel and healthy applesauce using a food mill check out the recipe below . The pork chops were a hit with all. 

RECIPE - Pork Chops
4 thick pork chops - about 1" thick
4 tablespoons local honey
4 tablespoons grainy dijon mustard
2-3 cups cooked rice

Preheat oven to 400 degrees. 
Grill or saute pork chops for 2-3 minutes on each side until brown. Transfer chops to an oven proof pan. In a bowl, mix together honey and mustard and using a spoon cover chops and add 1/8 to 1/4 inch of water to the pan. Place pan in pre-heated oven and cook until just done (no longer pink) or about 15-18 minutes.  Slice meat and serve. Spoon a few tablespoons of the honey-mustard gravy over the rice and pork. 

RECIPE - APPLE SAUCE 
6 apples -- a mix of granny smith and other tart apple*
1/2 cup water
Cinnamon - a few shakes

* Gold Rush (tart) and Pink Lady (semi-tart) apples are both good late season red apples at the Milk Pail and NYC farmers markets that make delicious applesauce

Cut apples into 1 inch pieces removing and throwing away the core. Place apples with water in a saucepan and cook over medium heat until apples begin to fall apart and become "mushy" about 6-8 minutes. Turn off heat. When slightly cooled, run apples through a food mill to remove the skins. Serve warm or cold with pork chops or alone. 

KITCHEN TOOL 
Food Mill by Oxo
I find my Oxo brand food mill to be a valuable tool especially  for no-peel applesauce and fluffy no-peel mashed potatoes. Food Mills are a locavore mother's tool of choice for making mashed baby foods out of local fruits and vegetables. And, during tomato season, there's nothing easier than using a food mill to separate the tomato pulp from the bitter seeds and skins (blanch tomatoes for 1-2 minutes before running through the mill so the skins come off easily). 

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