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Use Apples------------------.
You need medium Granny Smith Apples.
You need lemon juice.
You need cinnamon sugar mixture.
You need oil to fry in.
Prepare panko breadcrumbs.
Provide cinnamon and sugar mixture.
Prepare Batter-------------.
Provide all purpose flour.
You need to prepare baking soda.
You need to prepare water.
Prepare cornstarch.
Provide salt.
You need Pork---------------------.
Prepare dry rubbed pork loin.
You need salt.
You need Condiments---------------.
Use dill pickle or Cucumbers.
You need mayonnaise.
Prepare yellow prepared mustard.
Provide Heinz Tomato Ketchup.

The addition of sweet potatoes makes this main dish even more pleasing! Be sure to use pork tenderloins--not pork loins--in this recipe. Pork loins are much larger and less tender. All this meal needs to be complete is coleslaw from the deli or a tossed salad with.

Take the core out of the apples, and peel them..
Slice the apples and add 3 tablespoon of cinnamon and sugar mixture along with the lemon juice in a ziploc bag..
Take a big bowl and fill with water. Close the ziploc bag with the apples in partial way. Push the bag under the water leaving the open part out of the water. When the air goes out of the bag seal it. It's now like a vacuum sealed bag set it aside for at least 30 minutes..
Mix the flour, cornstarch, baking soda, and salt. Heat the oil..
Add the water a bit at a time. Take the apples out the bag..
Dunk them into the batter, then coat with panko breadcrumbs..
Add to the hot oil and fry. Turn as needed let them get a little bit darker then golden brown. Move to some paper towels to absorb excessive amounts of oil..
Now sprinkle both sides of the fried apples, with the cinnamon sugar mixture..
Now when the apple is done dip the pork loin into the batter and fry. Toast the buns. Add the condiments to the buns. I used quick pickled Cucumber slices..
As the pork gets done move to paper towels to absorb excessive amounts of oil. I got a few of the panko breadcrumbs that were on the apples into my pork pieces when frying..
Stack the sandwich..
Serve with the apples. I hope you enjoy them crunchy sweet and tart apples. If you want sweeter apple just use a delicious red apple or your favorite type..

Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. The apple juices will burn in the pan but the tarts will be fine! When the tarts are done, heat the apricot jelly together with the Calvados until bubbly and brush the apples and pastry. These pork chops have everything you love about a comforting Fall dish… mouthwatering, well They have just the right balance of sweet/tart and are sturdy enough to hold up to the cooking.

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