Please improve this recipe.

[Sunfrog]

Hi,
Tonight I cooked dinner from a recipe I found in a book on healthy cooking. I figured since it was in a book it would be good, but it was kind of meh. Please help me improve it.

First I heated a skillet and added 2 tsps of canola oil. When the pan was nice and hot I added 1 thinly sliced brown onion, cooked till soft, then added 2 tsps sugar. Cooked a little more while I cut up the pork into bite sized pieces.

When the onions were nice and brown I added the pork and cooked it on both sides till brown. I then added 2/3 apple cider, 2/3 cup canned chicken stock, and 1 tsp ground sage. I brought it all to a boil and let it simmer for 20 minutes.

In the meantime, I sliced two apples, one red and one green, into 8 pieces each. Cored them first, and sprinkled them with lemon juice so they wouldn't turn brown. After 20 minutes of simmering I added the apples and cooked till tender. Spinkled everything with salt and pepper to taste.

For a side dish I had mixed veggies which I steamed in the microwave. I was going to add a potato but they were eaten last night by people who didn't know they were for tonight's dinner. *Ahem*

The apples were good but the pork was meh~ s'okay. It sure looked pretty tho. This is the first time I've ever made this so I'm not sure how it was supposed to taste, but it was okay. Not the greatest. I think it needed more flavor. I think the chicken stock was weak. I'm not sure.

If I use the entire can of chicken stock and reduce it would that make it saltier or more flavorful? I am afraid because canned stock is usually satly to begin with.

Should I soak the pork in apple cider for a while first to break down the meat and make it more tender?

What should I do to improve this recipe?

[ChefdeCuisine]

Hi,
Tonight I cooked dinner from a recipe I found in a book on healthy cooking. I figured since it was in a book it would be good, but it was kind of meh. Please help me improve it.

First I heated a skillet and added 2 tsps lemon infused olive oil. When the pan was nice and hot I added 1 thinly sliced vidalia onion, cooked till soft, then added 2 tsps brown sugar. If they are pork steaks do not cut them into bite sized pieces, they will dry out.
if they are your run of the mill steaks I would tend to sear them quickly with the onion and brown sugar. When the onions were nice and brown. I then added 2/3 apple cider, 2/3 cup canned chicken stock,I don't see what the chicken stock adds other than a liquid. If you have a broiler I would finish it off in that. oven set at 500 degrees check after ten minutes. DO NOT let the pork over cook. You could add your apples here if you like and they will finish cooking in the roaster.
In the meantime, I sliced two apples 1 fuji and 1 green, into 8 pieces each. Cored them first, and sprinkled them with lemon juice so they wouldn't turn brown. After 20 minutes of simmering I added the apples and cooked till tender. I would tend to make a sugar and cinnamon glaze and soften the apples in it.

For a side dish I had mixed veggies which I steamed in the microwave. I was going to add a potato but they were eaten last night by people who didn't know they were for tonight's dinner. *Ahem* Veggies I would lean towards A asparagus dish. To prepare asparagus put the trimmed asparagus in a container with olive oil, sea salt, and a touch of lemon juice (better yet fresh lemon juice is better. Place on grill and cook until tender, when the tops start to look a little crispy.

The apples were good but the pork was meh~ s'okay. It sure looked pretty tho. This is the first time I've ever made this so I'm not sure how it was supposed to taste, but it was okay. Not the greatest. I think it needed more flavor. I think the chicken stock was weak. I'm not sure.

If I use the entire can of chicken stock and reduce it would that make it saltier or more flavorful? I am afraid because canned stock is usually satly to begin with. NO,NO,NO

Should I soak the pork in apple cider for a while first to break down the meat and make it more tender? NO,NO,NO

What should I do to improve this recipe?

[Barksdale]

IMO the problem with the recipe is the almost complete lack of seasoning. Plus it seems very sweet, but if you like that, that's fine.

You need to season as you coo and not at the end, esp. with salt and peppr.

Unless you have an issue with sodium, season the pork with some salt and pepper before you cook it. You can also use other herbs or spices (like the sage).

Cook the pork on med-high heat till brown. You want to get all the brown bits in your pan. That's where the flavor is. Remove and set aside when it's brown.

Lower the heat and add the onions. Season them with a bit of salt and pepper too. Consider some green or red pepper too. This is where I woukld add more flavor in the form of dry herbs. Sage is ok, but I prefer rosemary with pork. Garlic is a must, too, IMO. I try not to add dry herbs to liquids. I season the veggies or the meat

Cook till soft. Skip the sugar. Why it's in the recipe, I don't know. Usually people add it to help speed up carmelization, but it's empty calories here, IMO.

When the onion is soft, deglaze the pan with the chicken stock. Make sure to scrape up all the brown bits in the pan and get them dissolved in the liquid. Let it reduce a bit and then add the juice. Add the pork back in. Simmer very gently. Add the apples.

I'd serve over brown rice.

[Sunfrog]

Hmm.. two different suggestions, I wasn't expecting that. I'll try both! Thanks! =)

[Barksdale]

The difference between "meh" and "yum" is taste. You make something taste good by seasoning and cooking it correctly.

I am surprised your recipe was actually in a book. A "healthy" book at that.

And, unless you have blood pressure issues or other reasons not to use salt, salting food before or during cooking (not after) is vitally important. It's one of the first lessons I was taught in culinary school. Salt makes food taste better. Period.