Pork and apples pair so well together. So much so, that it’s probably our favourite fall pairing…We’ve based several past recipes on these two ingredients including:
This time, we wanted to do something a little different, so we opted to borrow from components of each to make a hybrid (and to Swissify it). We used our Apple Cider Braised Pork as the main starting point before changing up some flavours and incorporating the toasted caraway seeds from the Pork and Apple Haluski and the concept of adding cheese from the Apple Pork Burgers (although Appenzeller replaced Blue Cheese to complete said “Swissification” attempt).
We served this over Rösti (Swiss Hash Browns) along with steamed broccoli.
Time: 30 Minutes
Ingredients:
- Thinly sliced boneless pork loin. We wound up butterflying a thicker cut to make our pork thin.
- A Juicy Apple
- White Wine
- Caraway Seeds
- Appenzeller Cheese (Although, if you don’t have it, Raclette or Gruyere would work too).
Method:
- Wash and slice your apple into rounds. Then, cut the core out of each slice. (I suppose you can also core the apple first and then slice if you prefer)
- Heat some caraway seeds in a pan, and once they begin to release their aroma, add in some butter.
- When the butter’s melted, add in your apples and a little white wine to braise. Simmer for about 4-5 minutes, flip, and simmer for another 4-5 minutes to soften your apples and infuse them with flavour.
- As your apples cook, slice your pork and open it into thin long pieces (if not starting with thinly sliced pork that is).
- When your apples are soft, remove them from the pan, set aside, and put your pork in.
- Cook the pork for about 3 minutes, and then flip to cook the other side.
- As the second side cooks, layer on your apples and cheese.
- When your pork hits at least 145 degrees F on a digital thermometer, put a quick splash of water in the pan and cover to melt the cheese.
- Plate, devour, and enjoy!
Nice combination! I agree, apples go well with pork – the Appenzeller is the perfect cheese when warm. I think it loses some of its appeal when cold. And your Rösti looks perfect! 🙂
Thank you! And for the tip on toasting the caraway you have me on the Haluski recipe a while back. It definitely released the full flavour potential. We actually like Appenzeller cold too, but that’s probably because the milk used in it is better than what we are used to here.