steak,texas wine, wine trails
rosemary/apple pork fillets
Shown served with rosemary potatoes and Italian green beans

By: Thomas M. Ciesla


Preparation time: 1 1/2 hours
Serves: 4

2 medium apples, peeled, and cut into 1/4-inch pieces
1 cup apple cider vinegar
3 tablespoons of chopped shallots
4 tablespoons chopped rosemary
3 tablespoons sugar
2 tablespoons of mustard
1/2 teaspoon coarse black pepper
1 ttablespoon soy sauce
2 tablespoons green onions, chopped
1 cup vegetable oil
4 - 1 inch thick pork chops
3 tablespoons vegetable oil
1 tablespoon coarse salt
1 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon sweet basil
1/2 cup vegetable broth


Vinaigrette Preparation:
Combine the apples, cider vinegar, sugar, rosemary, shallots and pepper in a saucepan and bring to boil. Reduce heat to low, mix in mustard, soy sauce and green onions and oil, cover and simmer until apples are tender (about 6 minutes). CAUTION: extended cooking will darken apples to an unpleasant brown. Remove from heat. If made ahead, store in refrigerator until needed, then gently warm prior to serving.

Fillet Preparation:
Preheat oven to 350 degrees F. Preheat vegetable oil in large saucepan. On a large plate mix flour, basil, garlic powder and a pinch of salt together and dredge the fillets. Place fillets in saucepan, sprinkle with salt & pepper and brown on each side. When evenly browned, remove pan from heat, pour in vegetable broth, then cover and transfer pan to oven. Allow fillets to cook slowly, about 30-40 minutes, adding more broth if required to prevent the pan from drying out.

To Serve
Remove saucepan from oven and allow to stand for at least five minutes. Meanwhile, in a small pan slowly warm vinaigrette, adding in any leftover juices from the fillet saucepan. Place fillet on plate and spoon apple-rosemary vinaigrette on top. Garnish with a fresh rosemary spring if desired.

Wine: try Messina Hof Zinfandel.