Description
Savory Iowa pork chop bites atop sweet corn fritters, finished with a tangy apple-cranberry chutney. The perfect party appetizer!
Ingredients
Scale
- 1.5 lbs boneless Iowa pork loin chop, about 1-inch thick
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional, for a little kick!)
- Salt and freshly ground black pepper to taste
- 1 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg, lightly beaten
- 3/4 cup milk
- 1 cup frozen corn kernels, thawed and drained
- 2 tablespoons chopped fresh chives
- Vegetable oil, for frying
- 1 medium apple (Granny Smith or Honeycrisp), peeled, cored, and diced
- 1/2 cup dried cranberries
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar, packed
- 2 tablespoons water
- 1/4 teaspoon ground cinnamon
- Pinch of ground cloves
- Fresh parsley sprigs, for garnish
Instructions
- Prepare the Iowa Chop Bites: Pat the pork loin chop dry with paper towels and cut into 1-inch cubes.
- In a medium bowl, toss the pork cubes with olive oil, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper.
- Heat a large skillet over medium-high heat. Add the seasoned pork cubes to the hot skillet in a single layer. Sear the pork on all sides until nicely browned and cooked through, about 5-7 minutes. The internal temperature should reach 145°F (63°C).
- Remove the pork from the skillet and set it aside to rest for a few minutes.
- Make the Corn Fritter Base: In a large bowl, whisk together the flour, cornmeal, baking powder, salt, and pepper.
- In a separate bowl, whisk together the egg and milk. Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the thawed corn kernels and chopped chives.
- Heat about 1/2 inch of vegetable oil in a large skillet over medium heat. Once the oil is hot, drop spoonfuls of the corn fritter batter into the hot oil, being careful not to overcrowd the pan.
- Fry the fritters for about 2-3 minutes per side, or until golden brown and cooked through.
- Remove the fried fritters from the skillet and place them on a wire rack lined with paper towels to drain off any excess oil.
- Prepare the Apple-Cranberry Chutney: In a medium saucepan, combine the diced apple, dried cranberries, apple cider vinegar, brown sugar, water, cinnamon, and cloves.
- Bring the mixture to a simmer over medium heat. Reduce the heat to low and simmer for about 15-20 minutes, or until the apples are tender and the chutney has thickened. Stir occasionally to prevent sticking.
- Remove the chutney from the heat and let it cool slightly.
- Assemble the Iowa Party Appetizers: Place a corn fritter on a serving platter. Top each fritter with a piece of seared Iowa pork chop.
- Spoon a small amount of the apple-cranberry chutney over the pork chop.
- Garnish with fresh parsley sprigs and serve immediately.
Notes
- Don’t overcrowd the pan when searing the pork or frying the fritters.
- Use fresh, high-quality ingredients for the best flavor.
- Adjust seasoning to taste.
- The chutney and fritters can be made ahead of time.
- Presentation matters! Arrange the bites attractively on a platter.
- Prep Time: 30 minutes
- Cook Time: 35 minutes