Part 3 Apple Cider Vinegar

Cue the Coleslaw and Pork Chops !

There is no need for us to dwell on the many and varied health benefits of Apple Cider Vinegar. For this, cooking with Apple Cider Vinegar will be our thing.

Apple Cider Vinegar follows the obvious uses of its cousins, Sherry Vinegar and Balsamic Vinegar providing the essential acid balance to your recipes but extends the vinegar / acid options to Coleslaws, Tuna salads and of course Pork Chops with Apple.

The Apple Cider Vinegar provides a lovely sweet and tangy fruit flavour to recipes and for Home Chefs who like to make their own marinades and chutneys, Apple Cider Vinegar is perfect.

A typical recipe worth trying would be braised mid cut Pork Chops with Apple, Cider Vinegar, Rosemary and Honey

To start, brown the Chops in a quality olive oil and set aside. Then saute the red onion, a little rosemary, teaspoon lemon zest and one clove minced garlic in the pan and cook down until soft. Then add 1/4 cup Apple Cider Vinegar, a tablespoon of Soy Sauce and a tablespoon of Honey.

Return the Pork Chops to the pan and on a medium to low heat simmer until the Pork is slightly rare in the centre and the liquid has reduced to concentrate flavours.

Serve spooning the juice mixture over the Pork Chops. The mixture would also make a nice gravy, especially with a little red currant jelly added.

A further recipe suggestion is Pork Shoulder, pot roasted with Apple Cider Vinegar, quartered Apple and Cabbage. A nice base to create your own recipe and ending with rich fall apart Pork - brilliant !

The above would need to be adapted to your favourite Pork recipes but gives the general idea of the use of Apple Cider Vinegar. Sherry Vinegar would also work will but tends to sweeten during the cooking and wants to take over the taste business.