Sunday, June 06, 2010

CIDER-BRAISED PORK CHOPS


This recipe is from Cooks County TV. I made it in the fall and cut the recipe in half for just Ken and I. I served it with mashed potato's and a salad. When I do it again, I think I will cut the recipe by 1/3 as I wanted more gravy to put on the mashed potato's. These pork chops were scrumptious. Also, they braise in the oven and are really easy. Anyone that likes pork and apples together should try this. Also, do have the butcher cut you blade cut pork chops as described below. Far Superior!



From the episode: Perfect Pork

Do not use chops thinner than 1 inch. In step 3, a fat separator makes quick work of defatting the sauce.

Serves 6.

INGREDIENTS

6bone-in blade-cut pork chops , about 1 inch thick
Salt and pepper
2tablespoons vegetable oil
1onion , chopped
3garlic cloves , minced
2tablespoons all-purpose flour
1/4cup apple butter
1cup apple cider
1sprig fresh thyme
1teaspoon cider vinegar
1tablespoon finely chopped fresh parsley

INSTRUCTIONS

  1. 1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Pat chops dry with paper towels and season with salt and pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Brown chops in two batches, about 4 minutes per side; transfer to plate.

  2. 2. Pour off all but 1 tablespoon fat from pot and cook onion over medium heat until softened, about 5 minutes. Stir in garlic, flour, and 2 tablespoons apple butter and cook until onions are coated and mixture is fragrant, about 1 minute. Stir in cider and thyme, scraping up any browned bits with wooden spoon, and bring to boil. Add browned chops and any accumulated juices to pot, cover, and transfer to oven. Braise until chops are completely tender, about 1½ hours.

  3. 3. Transfer chops to serving platter. Strain sauce, then use a shallow spoon to skim off fat. Whisk in vinegar, parsley, and remaining apple butter. Season with salt and pepper. Serve, passing sauce at table.

  4. Make Ahead: Chops and sauce can be refrigerated separately for up to 2 days. To serve, heat sauce and chops together over medium heat until chops are warmed through.

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