Equinox Feast!
Well children, today is Equinox, on out the four major pagan celebrations of the year, two of which you celebrate every year. (Bonus for answering those correctly!)
I decided to device half of something new and half of something old. Pork is traditional for pagan ritual food, and apples are seasonal so I am making apple stuffed porkchops!
It's really not that hard. It just looks like a ton of text.
Apple Stuffing:
Eyeball about a cup of seasoned breadcrumbs. SMASH IT WITH A HAMMER. (Very fine crumbies please)
I seasoned those with roughly 2 tsp cinnamon, some garlic and herbs mix and a tsp paprika. (I eyeball everything, ok? Bare with me.)
If you chose to skip the garlic and herbs mix you HAVE TO add a pinch of salt (unless the breadcrumbs are very salty), otherwise all this is gonna be very meager and bleh.
Go on and choose whatever you want tho. I recommend cinnamon. It's a great spice with both sweet AND savory items.
Atleast an apple and a half, finely cubed.
Tarter versions are gonna be better since it will sweeten up when we cook it.
Roughly two tablespoons of brown sugar.Tiny bit of lemon juice (or lemon zest if you have a lemon, but I don´t, so I use those squeazy bottles).
Tbsp of Apple Vinegar
Tbsp butter (YES BUTTER, DON'T SKIMP ON IT. None of the margarine stuff).
Heat the pan, large area is good, no sauce pans here, and throw the butter on, you want it to start to slightly brown. Throw in the apples and let them soften. (NOTE! Butter has VERY low smoke point, that means it burns easily. Keep the heat on low-medium, unless you have clarified butter. Go on, ask what it is.) When the apples have softened conciderably, add the crumbs and let them soak in the butter and apple juices.
In a cup add the brown sugar and the vinegar together, mix and dump it over the applecrumb mixture. (If you really don't like the tangy taste of vinegar, you can always add apple cider to the mixture and let it boil down, but I feel that's way too sweet).
Take it off the heat.
Sprinkle over some of the zest or the lemon juice, depending on what you have.
Now bring on your pork chops. They need to relatively thick for successful stuffing. If you have thin pork chops, don't be afraid of serving the stuffing on the side.
Cut a little pocket into the side of the chop. Something that should be the size of a medallion or the bottom of your Wacom Tablet pen holder (Ooooh, nerdy). Then, with a teaspoon stuff the chop. Simple huh?
Don't go and make it all bloated with stuffing, that's not gonna help anyone. It's gonna end up going all over the place. Keep it less and NO MAJOR WARPING OF THE CHOP SHAPE PLZ.
Cook your chop the way you want them. I like grilling, but searing should be fine. If anyone wants info on such a thing, let me know. Or you can google it. :P
I serve anything I have extra as a sidedish. I also cook it a little more to correlate with the stuffing in the chops.
What I'm going to serve with this, is not my creation at all. *sadface* But it is REALLY GOOD. I mean srsly srsly tasty. And I don't usually like cabbage.
Shread, head, butter and bread.
This might also be good with it, seeing as we are on apples.
And that's the sponteneous dish of the day.
I decided to device half of something new and half of something old. Pork is traditional for pagan ritual food, and apples are seasonal so I am making apple stuffed porkchops!
It's really not that hard. It just looks like a ton of text.
Apple Stuffing:
Eyeball about a cup of seasoned breadcrumbs. SMASH IT WITH A HAMMER. (Very fine crumbies please)
I seasoned those with roughly 2 tsp cinnamon, some garlic and herbs mix and a tsp paprika. (I eyeball everything, ok? Bare with me.)
If you chose to skip the garlic and herbs mix you HAVE TO add a pinch of salt (unless the breadcrumbs are very salty), otherwise all this is gonna be very meager and bleh.
Go on and choose whatever you want tho. I recommend cinnamon. It's a great spice with both sweet AND savory items.
Atleast an apple and a half, finely cubed.
Tarter versions are gonna be better since it will sweeten up when we cook it.
Roughly two tablespoons of brown sugar.Tiny bit of lemon juice (or lemon zest if you have a lemon, but I don´t, so I use those squeazy bottles).
Tbsp of Apple Vinegar
Tbsp butter (YES BUTTER, DON'T SKIMP ON IT. None of the margarine stuff).
Heat the pan, large area is good, no sauce pans here, and throw the butter on, you want it to start to slightly brown. Throw in the apples and let them soften. (NOTE! Butter has VERY low smoke point, that means it burns easily. Keep the heat on low-medium, unless you have clarified butter. Go on, ask what it is.) When the apples have softened conciderably, add the crumbs and let them soak in the butter and apple juices.
In a cup add the brown sugar and the vinegar together, mix and dump it over the applecrumb mixture. (If you really don't like the tangy taste of vinegar, you can always add apple cider to the mixture and let it boil down, but I feel that's way too sweet).
Take it off the heat.
Sprinkle over some of the zest or the lemon juice, depending on what you have.
Now bring on your pork chops. They need to relatively thick for successful stuffing. If you have thin pork chops, don't be afraid of serving the stuffing on the side.
Cut a little pocket into the side of the chop. Something that should be the size of a medallion or the bottom of your Wacom Tablet pen holder (Ooooh, nerdy). Then, with a teaspoon stuff the chop. Simple huh?
Don't go and make it all bloated with stuffing, that's not gonna help anyone. It's gonna end up going all over the place. Keep it less and NO MAJOR WARPING OF THE CHOP SHAPE PLZ.
Cook your chop the way you want them. I like grilling, but searing should be fine. If anyone wants info on such a thing, let me know. Or you can google it. :P
I serve anything I have extra as a sidedish. I also cook it a little more to correlate with the stuffing in the chops.
What I'm going to serve with this, is not my creation at all. *sadface* But it is REALLY GOOD. I mean srsly srsly tasty. And I don't usually like cabbage.
Shread, head, butter and bread.
This might also be good with it, seeing as we are on apples.
And that's the sponteneous dish of the day.