Harvest Recipes from the Experts

Even though Thanksgiving is tomorrow, it’s not too late to think about new dishes to bring to the table! We are thankful that we have such a creative community here in Saugatuck/Douglas, and part of that creative community is our amazing chefs. We’ve asked a few of our local experts for some harvest-inspired recipes to try this Thanksgiving. Check them out!

 

Pork Chops and Apple Sauce – Chef Mindy Trafman, from The Kirby

This version of this dish sounds simple but is impressive and sure to impress your guests! Chef Mindy recommends this dish served with mashed potatoes or roasted veggies.

Ingredients:

  • 2 Pork Chops – should be 1” thick
  • Salt
  • Pepper
  • Garlic
  • Olive Oil
  • 2 oz. Apple Cider
  • ¼ tsp of finely chopped ginger
  • ½ tsp of lemon juice
  • Butter

Method:

  1. Make a brine, rub, or put a simple seasoning on the pork chops.  Put salt, pepper, and fresh smashed garlic all over chops.
  2. Heat skillet on high heat and add olive oil to coat the bottom of skillet.
  3. When good and hot, add 2 pork chops until side 1 becomes crispy and slightly caramelized, about a minute and a half.
  4. With tongs, flip the chops over and do the same to other side.
  5. Put pan into the oven and let cook about 10 minutes or until pork maintains a temperature of 145+.  Some may like it more medium well done at 165.\
  6. In a sauce pan, add 2 oz apple cider, .25 tsp finely chopped ginger, .5 tsp lemon juice and reduce until sauce thickens up.
  7. When sauce starts to bubble, pull off burner and take a 1′ piece of butter and rub around the sides and bottom of pan, pushing sauce to center.
  8. When pork is cooked to your liking, put on plate and pour sauce over chop.

 

The Virginia Oakley Cocktail – Katie Fris from The Southerner

This is one of Katie Fris’ favorite fall drinks, named after one of her favorite locals.

Ingredients:

  • 2 ounces Coppercraft AppleJack Brandy
  • 1-ounce Cynar (Artichoke liquor, you can find it at Wine Sellars downtown Saugatuck)
  • 1/2-ounce lemon juice
  • 3 dashes angostura bitters
  • 3/4-ounce fennel syrup (simple syrup infused with fresh fennel)

Method:

  1. Blend all ingredients together
  2. Serve over ice