Combine 3 apples, 6 ounces of dried raisins, 6 ounces of brown sugar, and let marinate for a few hours.
In a hot pan, slowly grill the pork chops until completely cooked. Melt the unsalted butter, mix in the raisin, apple and sugar mixture, add 6 ounces of demi-glace, and saute until apples are soft.
Take 3 slices of apple for each serving and dip in water, sprinkle with salt, then coat in corn flour. Deep-fry the apples and place on each plate for garnish.
Serve with either sauteed fresh spinach or tropical rice and black beans.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Jean Lysius at the 11th St. Diner in Miami Beach, FL
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