3 ways with apples

Recipes for every course: sauteed over pork chops, roasted in a salad, and baked with an apple-crisp filling

Apple-Crisp Baked Apples

Apple-crisp baked apples

Photo by Dan Goldberg

Cider-brined pork chops with sautéed apples
The only time-consuming part of this recipe is brining the pork, which you do a few hours ahead. The simple sauce is easy to prepare and turns a beautiful caramel color.

Roasted apple, bacon, and frisée salad
A happy marriage of sweet, sour, and salty. The warm dressing wilts the frisée slightly, so dress the salad immediately before you serve it.

Apple-crisp baked apples
We recommend using Pink Lady or Jazz (a popular new hybrid) apples, which tend to retain their color and shape better during baking.

Printed from:
http://www.sunset.com/food-wine/fast-fresh/3-ways-apples-00400000020119/