Cooking Lesson #441: French-Apple Pork Chops

…from the California Kitchen

How you doin’? With grocery prices still on the rise we all look for tastes and textures that extend the flavor and expense of proteins. Here is a pork chop dish that uses thin, bone-in chops with a wonderful apple-inspired sauce. To prevent from overcooking we suggest that you use a kitchen thermometer. A good thermometer along with aromatic spices (black peppercorns, cloves, roasted garlic powder, allspice berries and fresh sage) makes for perfect pork chops every time.
 
Allow the pork chops to marinate in the spices while browning the apple slices in butter until they are lightly caramelized. The sauce is made with hard apple cider, Cognac, more butter, flour, chicken broth and Dijon mustard for that traditional country French flavor.
 
Everyone will love the contrast of the tender meat and the delicate crunch of the caramelized apple slices—a homey and hearty entrée. Serve with creamy mashed potatoes, roasted Brussels sprouts with smoky bacon pieces and a glass of your favorite dry white.
 
Ingredients
For the pork rub:
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 teaspoon roasted garlic powder (I prefer Penzey’s)
Teaspoon ground sage
1/4 teaspoon kosher salt
 
For the pork chops:
6 4-oz boneless pork chops, about 1/2-inch thick (or bone-in)
6-1/2 tablespoons unsalted butter, divided
1 large green apple, peeled, cored and sliced into 12 wedges
1/2 cup, plus 1-1/2 tablespoons all-purpose flour, divided
1/2 cup hard apple cider
1 teaspoon Cognac or brandy
1-1/2 cups chicken broth
2-1/2 teaspoons Dijon mustard
1 tablespoon crème fraiche (or 1 tablespoon sour cream)
Kosher salt, to taste
2 tablespoons chopped flat parsley, for garnish
 
Directions
To make the salt rub

1. In a small bowl combine the black pepper, cloves, allspice, garlic and sage. Stir in the salt and set aside.

To make the pork chops and apples

1. Place the pork chops on a rimmed sheet pan and season both sides with the spice mixture. Cover and let marinate at room temperature for 30 to 45 minutes.
2. In a large skillet over medium-low heat, melt 1 tablespoon unsalted butter. Increase the heat to high and add the apple wedges in one layer. Cook until browned, about 2 to 3 minutes per side.
3. Transfer the apples to a large warm plate and set aside.
4. Using the same large skillet, reduce the heat to medium. Add 4 tablespoons butter, swirl to melt.
5. Lightly dust the marinated pork chops with 1/2 cup of flour, shaking off any excess, and add them to the pan.
6. Cook the pork chops until browned, about 2-1/2- to 3-minutes per side, or until the internal temperature reaches 145° F. Transfer the pork chops to a warm plate.
7. Wipe out the skillet. Add the hard apple cider and Cognac to the pan, increase the heat to medium-high, and cook, stirring occasionally, until it has reduced to about 2 tablespoons, 3 to 4 minutes. This will burn off the alcohol but leaves the flavor.
8. To make a roux in the skillet, whisk in the remaining 1-1/2 tablespoons butter until melted, then whisk in the remaining 1-1/2 tablespoons of the flour. Continuing to whisk, slowly pour in the chicken broth and add the Dijon mustard. Bring to a boil and cook for 1 minute.
9. Whisk in the crème fraiche and season with Kosher salt. Remove from heat.
10. Transfer the pork chops to the serving plates.
11. Spoon the sauce over the pork chops, then scatter the apples around the plate.
12. Garnish with chopped parsley and serve immediately.

ChefSecret:  Always try to use the freshest dried herbs and spices. You should change out all the spices at least once every 18 months. Buy the smallest spice container you think will use in a year not to be wasteful.

Quip of the Day: “I just ordered a new life alert bracelet… just in case I get a life I’ll be notified immediately.”

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