Thursday, October 9, 2008

Pork Chops and Apple Sauce

Pork Chops with homemade apple sauce is just about the best fall comfort food one can make in their own kitchen. Of course you can save a lot of time with this one by using jarred apple sauce, but that's just not as much fun as making your own. If you are a big fan of apple sauce (like I am) you can double the batch recipe below and jar some of your own for later use!

Lobster Recipe From Lobster Gram
For pork chops

  • 2 cups milk
  • 3 teaspoons salt
  • 8 (1/2-inch-thick) pork chops
  • 3 1/2 cups fresh bread crumbs
  • 1 tablespoon minced garlic
  • 2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried, crumbled
  • 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried, crumbled
  • 2 to 3 tablespoons vegetable oil
  • 2 to 3 tablespoons unsalted butter
For applesauce
  • 3 lb mixed McIntosh and Gala apples
  • 1/4 cup water
  • 3 tablespoons sugar
  • 1 tablespoon cider vinegar
  • 1 Turkish or 1/2 California bay leaf
  • 1/4 teaspoon ground allspice
Recipe Directions:
Marinate pork chops: Stir together milk and 2 teaspoons salt in a shallow 3-quart dish, then add pork chops. Marinate, covered and chilled, turning over once, at least 1 hour. Make applesauce while chops marinate: Peel, core, and coarsely chop apples, then stir together with remaining applesauce ingredients in a 3-quart heavy saucepan. Bring to a simmer, stirring occasionally, then reduce heat to moderately low and cook, covered, stirring occasionally, until apples are falling apart, 15 to 20 minutes. Discard bay leaf and mash apples with a fork. Keep applesauce warm, covered.
Fry pork chops: Preheat oven to 200°F. Stir together bread crumbs, garlic, rosemary, thyme, and remaining teaspoon salt in a shallow bowl. Lift pork chops from milk 1 at a time, letting excess drip off, and dredge in bread crumbs, lightly patting crumbs to help adhere, then transfer to a tray, arranging in 1 layer. Heat 2 tablespoons oil and 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté pork chops in 2 or 3 batches, without crowding, turning over once, until golden brown and just cooked through, 5 to 6 minutes per batch. Transfer as cooked to a platter and keep warm in oven. (Add more oil and butter to skillet as needed.) Serve pork chops with applesauce.
Source:Pork Chop and Apple Sauce Recipe

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