Cider Marinated Pork Chops Wilted Greens

This simple dinner is beguilingly basic. Have you visited the Fingerlakes Cider House yet? In the event that you haven’t, you are in for a treat! Melissa Madden and Garrett Miller have made a wonderful tasting room highlighting nearby juice from everywhere the area, including their own line of juice including apples from their plantation. Friday evenings highlight music and food, and a couple of Fridays prior we were talking about cooking with juice.

I took a container of their “Workhorse” back to the homestead and matched it with tempeh (as well as nearby pork hacks assuming you’re into that). Marinate the tempeh the entire day, prepare it, and keeping in mind that it cooks wither a few greens. An organization commendable supper with practically zero prep work.

Matching the juice with flavorful shoyu makes a truly extraordinary tasting marinade. Marinate the tempeh as long as you can, however basically 60 minutes. The entire day or over night is ideal. Rosemary praises the juice pleasantly. Late-spring greens are a portion of my #1 things we developed on the homestead, and you can sub utilize any fragile green you’d like. The greens are cooked over high intensity with salt, pepper, and a smidgen of juice vinegar.


Cider Marinated Tempeh with Wilted Greens
8 oz package of tempeh
1/4 shoyu (soy sauce, use GF if necessary)
1/4 cup water
1/2 cup dry cider
1 clove minced garlic
1 tablespoon grated ginger
2 teaspoons rosemary

1 – 2 bunches of greens like mizuna, arugula, mustard greens, or tat soi washed and lower stems removed
1 tablespoon olive oil
salt and pepper
1 tablespoon apple cider vinegar


Prepare the marinade. Consolidate the juice, shoyu, water, garlic, ginger, and rosemary. Place the tempeh in a shallow dish and pour the blend over. Marinate somewhere around one hour and up to 24.

Preheat the broiler to 425°F. Utilize olive oil to lube the lower part of a little baking skillet. Eliminate the tempeh from the marinade and spot in the dish. Prepare for 20 – 25 minutes until brilliant.

Wither the mizuna. Heat the olive oil over high intensity, and add the entire leaves. Cook mixing continually until the greens is recently withered. Season to taste with salt, pepper, and apple juice vinegar.

Serve the tempeh cut over a bed of greens and enjoy!

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