Hello everybody, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, fried sweet/tart apples and pork sandwiches. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Choose two sweet-tart apples, like Honeycrisp or Pink Lady, and one tart Granny Smith apple. The juxtaposition of the savory pork, sweet caramelized roasted apples and onion, and tangy, crisp green apple sauce hits all the right notes to satisfy all the hungry mouths around the dinner table. Top pork chops with onions, sweet potatoes, and apples.
Fried Sweet/Tart Apples and Pork Sandwiches is one of the most popular of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. Fried Sweet/Tart Apples and Pork Sandwiches is something which I’ve loved my whole life.
To get started with this recipe, we must first prepare a few components. You can cook fried sweet/tart apples and pork sandwiches using 21 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Fried Sweet/Tart Apples and Pork Sandwiches:
- Get Apples——————
- Prepare 3 medium Granny Smith Apples
- Get 1 cup lemon juice
- Get 3 tablespoon cinnamon sugar mixture
- Make ready As needed oil to fry in
- Make ready 1-1/2 cup panko breadcrumbs
- Prepare 3 tablespoon cinnamon and sugar mixture
- Prepare Batter————-
- Prepare 1-1/2 cup all purpose flour
- Make ready 1 teaspoon baking soda
- Prepare 1 cup water
- Take 1/2 cup cornstarch
- Make ready 1/2 teaspoon salt
- Take Pork———————
- Get 1-1/2 pound dry rubbed pork loin
- Take 1/2 teaspoon salt
- Take Condiments—————
- Make ready As needed dill pickle or Cucumbers
- Get To taste mayonnaise
- Take To taste yellow prepared mustard
- Prepare To taste Heinz Tomato Ketchup
Layer the lettuce, tomatoes and onion on the bottom halves. Add a piece of pork and a few pickle slices. Pan-Roasted Pork Tenderloin with Apples and Bourbon. This recipe for Best Crock Pot Pulled Pork Sandwiches is mild with a sweet hint of apples and a late kick of heat.
Instructions to make Fried Sweet/Tart Apples and Pork Sandwiches:
- Take the core out of the apples, and peel them.
- Slice the apples and add 3 tablespoon of cinnamon and sugar mixture along with the lemon juice in a ziploc bag.
- Take a big bowl and fill with water. Close the ziploc bag with the apples in partial way. Push the bag under the water leaving the open part out of the water. When the air goes out of the bag seal it. It's now like a vacuum sealed bag set it aside for at least 30 minutes.
- Mix the flour, cornstarch, baking soda, and salt. Heat the oil.
- Add the water a bit at a time. Take the apples out the bag.
- Dunk them into the batter, then coat with panko breadcrumbs.
- Add to the hot oil and fry. Turn as needed let them get a little bit darker then golden brown. Move to some paper towels to absorb excessive amounts of oil.
- Now sprinkle both sides of the fried apples, with the cinnamon sugar mixture.
- Now when the apple is done dip the pork loin into the batter and fry. Toast the buns. Add the condiments to the buns. I used quick pickled Cucumber slices.
- As the pork gets done move to paper towels to absorb excessive amounts of oil. I got a few of the panko breadcrumbs that were on the apples into my pork pieces when frying.
- Stack the sandwich.
- Serve with the apples. I hope you enjoy them crunchy sweet and tart apples. If you want sweeter apple just use a delicious red apple or your favorite type.
One meal I can't quite get enough of is a good pulled pork sandwich with coleslaw on top. I had tried this sandwich a few times in California with mixed results, so I was very excited for our. These pork chops have everything you love about a comforting Fall dish… mouthwatering, well They have just the right balance of sweet/tart and are sturdy enough to hold up to the cooking. The pork and apples came out the best I've ever cooked. Hubby questioned apples in dinner - I've tried this.
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