Apple Sautéed Pork with Shiitake Mushrooms and Shallots


24 shallots
8 tablespoons (1 stick) unsalted butter at room temperature
1 pound shiitake mushrooms, stemmed and cleaned
6 tablespoons applejack brandy
3 tablespoons olive oil
6 sprigs fresh rosemary


1 1/2 cups apple cider
3/4 cup chicken stock
3 tablespoons Dijon mustard
2 whole cloves
3 cloves garlic, chopped
18 pork medallions (3 ounces each)


  1. In a glass bowl, whisk together all the ingredients for the marinade. Add the pork, making sure that it is well covered with the marinade. Cover and refrigerate for 2 hours, then remove the pork from the marinade and strain and reserve the liquid.
  2. Meanwhile, boil a medium pot of water, drop in the shallots, and cook for about 5 minutes. Immediately transfer them to a bowl of ice water to stop the cooking. Peel them.
  3. Melt 2 tablespoons of the butter in a large nonreactive sauté pan over medium heat and add the mushrooms and shallots. Sauté until the shallots are translucent, about 5 minutes. Remove from the pan. Add the applejack and reserved marinade to the pan. Bring to a light simmer and continue cooking until the liquid has reduced by one third.
  4. While the liquid is reducing, heat the olive oil in another large sauté pan. Pat the pork dry with paper towels and sauté over medium heat for about 3 minutes on each side, or until thoroughly cooked and opaque throughout.
  5. When the marinade and applejack mixture has reduced to a saucelike consistency, blend in the remaining 6 tablespoons butter.
  6. To serve, arrange some of the mushrooms and shallots, with 3 pork medallions on each of 6 plates. Spoon some of the sauce over the pork and garnish with a rosemary sprig.

Apple-Gouda Stuffed Pork Chops


6 pork chops
2 small red apples, grated
2/3 cup (160 ml) grated smoked Gouda
1 1/2 tsp. (7 ml) chopped fresh chives
1 1/2 tsp. (7 ml) chopped fresh parsley
1 1/2 tsp. (7 ml) Irresistibles Dijon mustard*
4 tsp. (20 ml) honey*
1 garlic clove, chopped
3 Tbsp. (45 mL) chopped walnuts* (optional)
Pepper to taste


  1. Preheat barbecue to medium.
  2. Cut a pocket in each chop. Set aside.
  3. In a bowl, mix remaining ingredients together.
  4. Stuff chops with mixture and close pockets with toothpicks.
  5. Put chops on barbecue and cook about 3-4 min per side.

Pork Chops with Apples & Shallots

A quick pan-sear, followed by oven roasting brings out the best in these tender, juicy pork chops. Top with sweet, savory apples and tangy Carolina-style barbecue sauce.


Natural cooking spray
3 large shallots, thinly sliced
1 large Gala or Granny Smith apple, halved, cored and thinly sliced
Salt and pepper
2 tablespoons extra virgin olive oil
4 bone-in, center-cut pork loin chops
2/3 cup barbecue sauce, such as original or hot Bone Suckin’ Sauce, divided


  1. Preheat oven to 450ºF. Lightly grease a 9- x 13-inch baking dish with cooking spray. Layer shallots and apples in dish, season with salt and pepper and set aside.
  2. Heat oil in a large skillet over medium high heat. Season pork chops with salt and pepper and cook, flipping once, until golden brown, 2 to 3 minutes per side. Arrange pork chops on top of shallots and apples. Pour half of the barbecue sauce over the top.
  3. Place dish in oven and immediately reduce oven temperature to 375ºF. Bake for 15 minutes, then spoon remaining barbecue sauce over the top and bake until a thermometer inserted in the thickest part of the pork chops registers 160ºF to 165ºF, about 15 minutes more.

Easy Cornbread-Sausage Stuffed Apples

TIP: Place crumbled foil around apple cups in baking dish to prevent them from tipping.


1 (6-oz.) package cornbread stuffing mix
1/2 (1-lb.) package ground pork sausage
1 tablespoon lemon juice
5 Rome apples
1 medium-size sweet onion, chopped
1 1/2 tablespoons chopped fresh parsley
1 cup cider vinegar


apple peel strips
fresh parsley sprigs


  1. Prepare stuffing mix according to package directions.
  2. Cook sausage in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until meat crumbles and is no longer pink. Remove sausage from skillet with a slotted spoon, reserving drippings in skillet. Drain sausage on paper towels.
  3. Stir together lemon juice and 1/4 cup water.
  4. Cut apples in half, cutting through stem and bottom ends. Carefully scoop out apple pulp and cores into a bowl, leaving a 1/4-inch shell. Rub lemon juice mixture evenly onto cut sides of apple shells. Remove and discard seeds and cores from apple pulp; chop pulp.
  5. Sauté onion and apple pulp in hot drippings over medium-high heat 6 to 8 minutes or until liquid evaporates and onion is tender.
  6. Stir together stuffing, apple mixture, sausage, and parsley in a large bowl. Spoon stuffing mixture evenly in apple shells (about 1/2 cup stuffing per apple shell). Place apples in a 13- x 9-inch baking dish, and pour 1 cup cider vinegar around apples in dish.
  7. Bake at 350° for 30 to 40 minutes or until apples are tender. Garnish, if desired. Serve immediately.

Note: For testing purposes only, we used Stove Top Cornbread Stuffing Mix.


Apple & Turkey Sausage Patties


1/2 Onion
1 Apple
10 ounces Ground Turkey
3/4 cup Fresh Bread Crumbs
1 Egg White
1 teaspoon Ground Sage
1 teaspoon Salt
1/4 teaspoon Black Pepper
1/8 teaspoon Nutmeg
1/8 teaspoon Allspice


  1. Preheat oven to 450 degrees. Spray a baking sheet or line with parchment.
  2. Microwave onion for 1 minute add apple and microwave for another 1 minute and let cool.
  3. Add turkey, bread crumbs, egg white and spices. Form into similar sized patties and bake 10 to 15 minutes.

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