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Prep time
4 hours
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Cook time
45 minutes
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Serves
6
Author Notes
Michigan + Fall = apples everywhere. Here is my #sundaysupper, utilizing apples in a few different and fun ways. The pork marinade is inspired by good guy Justin Warner’s Bulgogi marinade, which gives this dish a Korean spin, which is weird. But good weird. Served with sauteed kale and sticky rice, this recipe is classic Fall comfort food. —JimCooksFoodGood
Ingredients
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2 pounds
boneless pork chops
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1/2 cup
gochujang paste
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2
cloves of garlic
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12 ounces
hard apple cider
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1/4 cup
apple cider vinegar
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1 tablespoon
dried sage
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2 teaspoons
salt
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2 teaspoons
whole black peppercorn
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1 bunch
kale (about 1-1.5 pounds)
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1
cooking apple (Gala, Fuji, Golden Delicious)
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2 tablespoons
apple cider vinegar
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1/2 cup
walnuts chopped
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1
Fresh apple (Braeburn, Granny Smith, Pink Lady), about a pound
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2 cups
medium grain white rice
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1/3 cup
apple cider vinegar
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2 tablespoons
white sugar
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2 teaspoons
table salt
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1 tablespoon
caraway seeds
Directions
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2-4 hours before dinner: marinade pork: Combine gochujang, cider, vinegar, garlic, sage, 2 teaspoons each salt and whole peppercorns. Reserve half for later use, place rest into ziptop plastic bag with pork. Mix to combine, marinade for 2-4 hours.
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45 minutes before dinner:
Wash, de-stem, and tear kale leaves into bite size pieces.
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Dice the fresh apple, tossing in a small amount of apple cider vinegar to prevent browning. Set aside.
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Dice the cooking apple into small cubes (no need to peel).
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Add 3 cups water to a covered saucepan, bringing to a boil. Once water is boiling, add rice and reduce heat to low and simmer for 15-20 minutes (set a timer!) until water is absorbed.
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Pour reserved marinade into small saucepot on low heat. Simmer for ~15 minutes to reduce.
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Put grill/grill pan/however you intend to cook the pork chops on medium heat to preheat.
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In a large skillet, add 3 tablespoons oil over medium heat. Add the cooking apple to skillet and sauté for 3 minutes or until the apple begins to soften.
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Add the kale leaves to skillet and sauté over medium heat until the leaves begin to wilt, keeping the kale moving as to not burn, 3-5 minutes.
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Once kale has wilted and diminished in size, toss with 3 tablespoons cider vinegar and chopped walnuts. Season with salt and pepper.
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After rice has simmered for 15 minutes, remove rice from heat and let sit covered for 5-10 minutes.
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Remove pork form marinade. Grill/sear for ~5 minutes per side or to your desired level of doneness.
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Combine 1/3 cup apple cider vinegar, sugar, salt, and caraway seeds into microwave safe bowl. Microwave for 30 seconds, then pour over rice and fold in.
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Plate dish, topping with fresh apples and reduced marinade.
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