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Serves 4
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8 thin
pork chops
5 Spice Chile
Tea Rub, to coat
4 Granny Smith Apples, peeled, halved, de-cored
and cut into 1/4 inch slices
Juice of 1 lemon
1 large yellow onion, cut 1/4 inch slice
1 tablespoon minced ginger
2 tablespoons butter
1 cup apple cider or juice
Grapeseed oil to cook
Salt and pepper to taste
4 slices corn bread
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Liberally
coat both sides of the pork chops with the 5
Spice ChileTea Rub. Place in the refrigerator, covered for at
least 30 minutes (preferably overnight).
Prepare a hot saute pan coated with oil over high heat. Sear the
pork chops, about 5-6 minutes for each side, remove from the pan
and let rest.
In the same pan coated with oil over high heat, add the butter,
ginger, onion and apples and sauté until brown, about 5-6
minutes. Add the apple cider and simmer until the liquid is
reduced by 20%.
Toast the cornbread in the oven and slice each piece in half.
Plating
Divide the cornbread among four plates, pour the apples over the
bread and top with a pork chop. |
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