Roasted Pork Chops w/ Quince Glaze

One of the more interesting aspects of cooking is combining flavors to create something unique. Case in point would be meat and fruit. Some of the classic pairings such as turkey with cranberry sauce or lemon chicken are delicious, yet the idea of using both fruit and meat in the same dish is undoubtedly a little controversial. Nevertheless, these flavor companions with their sweet and salty relationship does work.

Pork for one, pairs well with an endless array of fruits. Pork comes in many forms so it gives us the opportunity to find the perfect combination.

In mid November, I had tried using some quince paste in some pastries. We quite enjoyed them so today I want to do the meat/fruit thing using the paste in a different context.

To make quince paste, the fruit is cooked in water and the strained pulp is then cooked with sugar. It turns red after a long cooking time and forms a relatively firm jelly. The taste is sweet but slightly astringent. Quince paste is usually sold in squares and is served by cutting it into thin slices to accompany cheese. It can also be served on crackers, spread on toast, used in baking or as a glaze for roasted meats.

With a fragrance that hints of vanilla, musk, pineapple and lemon blossom, quince deserves a little culinary exploration. Even if they are not a fresh fruit that is seen readily in our part of the country, I do think its worth enjoying some in ‘paste’ form.

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Roasted Pork Chops w/ Quince Glaze

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Rating: 5
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Course

Main Dish

Cuisine

American, European, German

Servings

MetricUS Imperial

Ingredients

Pork Chops

• 454 gm (2 chops) pork loin chops, boneless
• oil
• salt & pepper to taste

Quince Sauce

• 1 1/4 cup apple cider vinegar
• 100 gm quince paste, cut into cubes
• 3 Tbsp honey
• 1 tsp whole grain, Dijon mustard

Onions & Apples

• 1 Tbsp butter,
• 1/2 medium onion, cut in 1/4" thick half rounds
• 1 large apple, cut in narrow wedges
• 1 tsp fresh thyme, chopped

Course Main Dish Cuisine American, European, German Servings MetricUS Imperial Ingredients Pork Chops 454 gm (2 chops) pork loin chops, boneless oil salt & pepper to taste Quince Sauce 1 1/4 cup apple cider vinegar 100 gm quince paste, cut into cubes 3 Tbsp honey 1 tsp whole grain, Dijon mustard Onions & Apples 1 Tbsp butter, 1/2 medium onion, cut in 1/4" thick half rounds 1 large apple, cut in narrow wedges 1 tsp fresh thyme, chopped

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Pork Chops

1. Preheat oven to 250 F. Rub pork chops with oil & place on a piece of foil on a baking sheet. Season with salt & pepper. Bake about 1 1/4 hours until very tender.

Quince Sauce

1. Add cider vinegar to a small saucepan over medium-high heat & bring to a boil. Add quince paste, honey & mustard. Whisk to dissolve the quince paste & blend the mustard. Continue to boil sauce until it reduces to around 1 cup & becomes syrupy, about 5-8 minutes. Remove from heat & pour into a small pitcher. Set aside.

Onions & Apples

1. In a large skillet over medium heat, add butter & saute onions, stirring often, until they are slightly translucent, about 5 minutes. Add apple wedges & thyme; cook until apples are tender. Add 1/3 of the quince sauce, tossing to coat both onions & apples well then simmer for about 1 minute. On each serving plate, place some apples & onions & top with a roasted pork chop. Serve with remaining quince sauce.