Pork Loin Chops with Apples & Leeks

  • ¼ c. soy sauce - choose gluten free if opting for a gluten free dish
  • ¼ c. cider vinegar
  • ¾ c. vegetable oil
  • 2 T. fresh minced garlic
  • 1 tsp. black pepper
  • ½ tsp. powdered ginger
  • ¼ c. maple syrup
  • 2 T. grainy mustard
  • 5-6 boneless pork loin chops
  • 1 T. cooking fat of your choice
  • 1 tsp. Bavarian Style Seasoning or similar seasoning blend
  • 1 c. sliced leeks
  • 1 small bunch baby turnips, halved
  • ½ crisp apple, cored and sliced into wedges
  • High quality balsamic vinegar

In a large container, combine the first eight ingredients (soy sauce through grainy mustard) to form a marinade. Pierce the pork chops with a fork and add them to the marinade, making sure to coat them well. Cover and refrigerate at least 8 hours or overnight. When you are ready to cook, remove the meat and discard the marinade. Leave the pork chops rest at room temperature for 15-20 minutes, this will relax the meat fibers and make for a more tender juicy pork chop. Heat a large skillet over medium-high heat. Add the cooking fat of your choice to the pan; swirl to coat. Sprinkle the pork chops evenly with the Bavarian Style Seasoning or similar seasoning blend. Add the pork chops to the pan; cook 3 minutes on each side or until pork chops are seared on each side. Remove from the pan; keep warm. Add the leeks, baby turnips, and apple slices to the pan. Sauté for 5-7 minutes or until everything is crisp-tender. Add the pork chops back to the pan and broil it all for 2-3 minutes to finish and add a little texture. Drizzle the top of the chops with good balsamic vinegar just before serving.

  • Yields: 4-6 servings
  • Preparation Time: 30 minutes plus marinating and resting time