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Grilled Pork Loin With Apple And Zucchini Recipe
|Pork loin chops(with bone)||72 Ounce (6 Pieces, 12 Ounce Each)|
|Minced shallots||1⁄4 Cup (4 tbs)|
|Freshly ground black pepper||2 Tablespoon|
|Olive oil||4 Tablespoon|
|Zucchini||3 Medium, cut in half lengthwise and cut into 1/2-inch slices (Green / Yellow Colored)|
|Red onion||1 Small, peeled and thinly sliced|
|Granny smith apples||3 , peeled, quartered, cored, and cut into 1/2 inch thick slices|
|Chili flakes||2 Tablespoon|
|Honey||1⁄2 Cup (8 tbs)|
|Apple juice||3 Cup (48 tbs)|
|Veal stock||1 Cup (16 tbs)|
|New potatoes||18 Small, cooked and cooled|
Serving size: Complete recipe
Calories 6497 Calories from Fat 2261
% Daily Value*
Total Fat 252 g387.7%
Saturated Fat 70.5 g352.4%
Trans Fat 1.9 g
Cholesterol 1408.6 mg
Sodium 8939.5 mg372.5%
Total Carbohydrates 575 g191.7%
Dietary Fiber 77.9 g311.5%
Sugars 252.6 g
Protein 463 g925.5%
Vitamin A 56% Vitamin C 498.9%
Calcium 102% Iron 146.9%
*Based on a 2000 Calorie diet
Mix the shallots, pepper, and 3 tablespoons of the olive oil together and rub evenly over the pork chops.
Marinate in the refrigerator for 2 hours.
Grill the pork chops over a medium-hot fire for 5 to 6 minutes per side for medium doneness.
On the side of the grill, cook the zucchini slices until tender and browned.
While the pork is grilling, heat the remaining 1 tablespoon oil in a medium skillet and saute the onion and apples with the chili flakes until the apples are golden and the onions are limp.
Add the honey and apple juice and cook until the mixture is reduced by one-third.
Add the veal stock and cook until the mixture is reduced by one-third.
Add the cooked potatoes to the sauce and cook until the potatoes are heated through.
Place two pork chops on each serving plate.
Spoon a generous amount of the sauce over the chops.
Arrange the potatoes and grilled zucchini strips artfully on each plate.