Braised Pork Loin Chops with Apple-Cream Sauce
Makes 2 servings
Ingredients
2 boneless pork loin chops, trimmed (4 oz or so each)
1 TB butter
2 tsp finely chopped shallots
1 oz apple brandy
2 oz apple cider*
2 oz chicken broth
4 oz heavy cream
1/4 tart apple, thinly sliced (I used a Granny Smith)
1 tsp finely chopped chives, plus more for garnish
Salt & pepper to taste
Directions
Heat a skill over medium-high heat and melt the butter. Pat the chops dry and salt and pepper each side. Pan-fry on the first side until it is golden brown, 3-4 minutes. Turn over chops and reduce the heat to medium. Add the shallots and cook until they start to brown, just a minute or two.
Remove the pan from the heat, add the apple brandy and swirl it around the pan for a few seconds, then place it back on the heat and push the chops to one side. Add the cider to the pan, raise the heat back to medium-high, and reduce the liquid by half. Add in the chicken broth and reduce that until just 3 tablespoons or so remain, then toss in the apple slices and chives and cook for a few minutes, until they just begin to soften. Add in the cream, reduce the heat to a simmer, and reduce to desired consistency.
Check the pork for doneness (145F-150F), taste the sauce for seasoning and adjust, if necessary, and serve.
*The cider to use in this recipe is the non-alcoholic unfiltered juice from raw apples, not the alcoholic product, such as Bulmers or Woodchuck. Supermarket apple juice is an acceptable substitute.
Recipe based on one from the now-closed Wawbeek Lodge, as described in Adirondacks Restaurants & Recipes
Makes 2 servings
Ingredients
2 boneless pork loin chops, trimmed (4 oz or so each)
1 TB butter
2 tsp finely chopped shallots
1 oz apple brandy
2 oz apple cider*
2 oz chicken broth
4 oz heavy cream
1/4 tart apple, thinly sliced (I used a Granny Smith)
1 tsp finely chopped chives, plus more for garnish
Salt & pepper to taste
Directions
Heat a skill over medium-high heat and melt the butter. Pat the chops dry and salt and pepper each side. Pan-fry on the first side until it is golden brown, 3-4 minutes. Turn over chops and reduce the heat to medium. Add the shallots and cook until they start to brown, just a minute or two.
Remove the pan from the heat, add the apple brandy and swirl it around the pan for a few seconds, then place it back on the heat and push the chops to one side. Add the cider to the pan, raise the heat back to medium-high, and reduce the liquid by half. Add in the chicken broth and reduce that until just 3 tablespoons or so remain, then toss in the apple slices and chives and cook for a few minutes, until they just begin to soften. Add in the cream, reduce the heat to a simmer, and reduce to desired consistency.
Check the pork for doneness (145F-150F), taste the sauce for seasoning and adjust, if necessary, and serve.
*The cider to use in this recipe is the non-alcoholic unfiltered juice from raw apples, not the alcoholic product, such as Bulmers or Woodchuck. Supermarket apple juice is an acceptable substitute.
Recipe based on one from the now-closed Wawbeek Lodge, as described in Adirondacks Restaurants & Recipes