Red Apple Pork Salad

As promised, here is the salad made with the leftovers of the Red Apple Pork. They were fun as chops, but this was even better. Next time I make pork chops, I'm making extra just for salad!

Red Apple Pork Salad

2 pork chops, cooked
1 red apple
1/2 medium head of cabbage
1 orange pepper
1 green pepper
1/2 red pepper
sesame seeds
3 tbsp Toasted Sesame Oil
2 tbsp Red Apple Balsamic

Slice everything into thin strips. You can substitute a bag of coleslaw mix for the cabbage. Put the whole thing in a large bowl and drizzle with the oil and balsamic. Toss to coat and give it a generous sprinkling of sesame seeds.

I think it's even better a little warm. Just pop your serving in the microwave for 30-40 seconds.

Red Apple Pork Chops

I enjoyed this recipe very much. Another quick and easy one for you. The leftovers made a great salad. I'll have that for you in a couple days.

Stay warm everyone and Happy Valentine's Day!

Red Apple Pork Chops

4-8 pork chops
Salt and pepper
2 tbsp Rosemary Olive Oil
2 tbsp Red Apple Balsamic + 1 tbsp for finishing

Preheat the oven to 350°. Rub the chops down with the olive oil and balsamic vinegar and sprinkle lightly with the salt and pepper.

Bake. Thicker chops up to 40 minutes, thinner maybe 20. I cooked mine about 30 minutes.

Drizzle with the extra balsamic and serve.

Pulled Apple Chicken

Pulled chicken is the easiest thing in the world. You can leave a tupperware full of it in the fridge and use it in so many ways. I like it on sandwiches, but toss some sweet pepper slices with it and chopped lettuce and cheese and you have taco fillings!

I used thighs and legs, but you can use any chicken bits you want. I think they are easier to debone at the end of a day. If you use boneless, it doesn't take as long to cook, and you don't have to do that extra step, but I think bone in adds a little extra something.

Pulled Apple Chicken

2 lbs chicken, bone in, any cut you like
2 large red apples, minced
2 onions, sliced
1 cup chicken broth, or water
2 tbsp Red Apple Balsamic
2 tbsp minced garlic
1 tbsp Basil Olive Oil

Put the onions and apples in the slow cooker first. Add the chicken broth or water, and the garlic. Layer the chicken pieces over the top.  Swirl the oil and the balsamic over everything.

Cover and cook on low for 6-8 hours. If you want chicken that doesn't fall apart as much, put it on for only 5 hours.

Take out the chicken and shred it using 2 forks. Stir the leftover mixture in the slow cooker and turn it up to high. Let that simmer, uncovered for about half an hour. It should become a little thicker.

Spoon the thickened liquid over the chicken and serve as you like.

Brown Sugar Balsamic Pork Roast

This roast was just something fun so we could have leftovers that weren't turkey. Turned out so great, my grandfather didn't have any turkey in the first place!

The would work just as well with a boneless roast, but I think the bones add a bit more flavor. And they fall right off anyway. If you can't find apple soda, go ahead with some apple juice. But I think the juice is a bit sweeter.

Slow Cooker Brown Sugar Balsamic Pork Roast

1 2lb bone-in pork roast
1/2 cup applesauce
1 can apple soda
1/4 cup Red Apple Balsamic
2 medium onions
1/4 cup brown sugar

Quarter the onions and toss them into the slow cooker. Put the roast on top, fatty side down. Pour the apple soda over the top.

Cook on medium heat for 6-8 hours.

Add the applesauce, balsamic and the brown sugar to a small saucepan and bring it to a medium low heat. Stir often until the sugar is dissolved. It should only take a couple minutes. The mixture should be thick and a bit sticky.

Remove the roast from the crock pot. Mine was falling apart, so I did it in sections. Peel out the bones if your roast has them. Spread with the balsamic sauce and serve with extra on the side. Tent with foil until you are ready to serve.

Red Apple Waldorf Salad

This is a great way to start off any meal. Or add some leftover turkey and call it lunch!

Red Apple Waldorf Salad

makes 4

2 tbsp Red Apple Balsamic

1 medium red apple

2-3 ounces hard white cheddar

1/4 cup slivered almonds or walnuts

6-7 large brussels sprouts

8 cups lettuce, any mix
1 avocado, diced
1 lemon, in 4 wedges
2-3 tbsp Tuscan Olive Oil
1/3 cup mayo or greek yogurt

Whisk the mayo or yogurt in a small bowl with the Balsamic. Add the olive oil 1 tbsp at a time until you reach a consistency that you like. I like it more on the thin side and add a little more olive oil to mine.

Cut the bottoms off the brussels sprouts and flake all the leaves off. I save the hearts to saute later, or you can dice them up and add them in too. Divide all the salad ingredients evenly in 4 bowls. Drizzle the top of each plate with the dressing and serve with a wedge of lemon.