…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.
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
To make the salt rub
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.
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