Saturday, January 21, 2012

Carrot-Apple Jam & Jam-Marinated Pork Chops

So what do you do with carrots when you get a bunch of them in your CSA box and you've just about had your fill of them in stews, pot pies, salads, and as a snack?  I made jam. :)

Coral goodness!
You may not think of carrots as being your choice ingredient for jam, but their natural, subtle sweetness is actually really fun to play with.  And since I had just shy of 3 cups of carrots once I grated them, I added a couple green apples for additional bulk.  The result is a perfect balance of sweet and earthy root flavors.  I spread a little on my toast the morning after I made the jam because it looked so pretty I couldn't wait to try it!
Carrot-Apple Jam
3 c. grated carrots (about 8 medium carrots, grated)
2 green apples, diced in half-inch cubes
3 c. white cane sugar
1/2 c. freshly squeezed lemon juice (approx. 2 med. to large lemons)
Grated zest of 2 lemons
3 Tbsp. low-sugar pectin
Prepare 6 half-pint jars and lids by sterilizing.  Bring canning water bath to a boil.

Combine all ingredients except pectin into large, wide pan.  Bring ingredients to a boil.  Add pectin, continually stirring mixture.  Boil for 1-2 minutes, lower to a simmer.  Check set.  Turn heat off, ladle mixture into sterilized jars.  Secure lids, using jar grip to place jars onto rack in water bath.  Boil for 10 minutes.  Turn heat off, remove jars from water bath and allow to set to cool and seal. 

So...what to do with Carrot Apple Jam? I am a pork lover, and am trying to perfect various ways of cooking it, so I thought that this jam would be perfect to try on pork chops.  I must say that this turned out really yummy - garlic + pepper+ carrot-apple jam + pork chops = success!

Carrot-Jam Glazed Pork Chops

2 Thinly-Cut Pork Chops (1/4")
6 oz. Carrot-Apple Jam
3 Tbsp. Olive Oil
1 garlic clove, thinly sliced and lightly smashed
Black Pepper
Table salt

Don't worry - this is the "before" picture.
Sprinkle pepper and salt on both sides of each pork chop.  Coat the pork chops in 2 Tbsp. olive oil, garlic, & jam (pictured, above).  Cover in plastic wrap and chill in fridge for 1-2 hours, or overnight to really let the flavors penetrate the meat. 

Pour remaining Tbsp. of olive oil in skillet on medium heat.  Place pork chops in olive oil, cook for approximately 3-4 minutes on each side.  Keep a close eye on the 'chops and cook through.  Place pork chops on plate, pour any remaining juices and fruit over the meat.
Tender, flavorful, perfect mix of sweet and savory!
Serve with a side salad.  I used Romaine lettuce, thin slices of extra apple, any remaining grated carrot, and pomegranate seeds.  Using fresh versions of the marinade ingredients creates a nice complement to the pork chops.  Add rice vinegar and olive oil as dressing. xo, AB


  1. Awesome!! Always looking for new ideas for pork chops!

  2. WOW This looks awesome I may have to hire you as our personal chef:)