Friday, June 19, 2015

Pig O' My Heart

Happily faced with a package of boneless pork chops, slave decided to try something new. We have done many dishes with a brown sauce and many with either a Bar B Que or plain tomato sauce. We have even baked them with beans! How about a creamy sauce with apples and onions?

As long as you have taken the time the night before to brine the pork, these will come out juicy with a heavenly taste and simple elegance that will impress your favorite tummy!

1 package boneless pork chops (4 or 5)
4 baking apples (Granny Smith or Gala)
1 medium onion
1 pint light cream
½ teaspoons poultry seasonings
(optional green onions)
¼ cup kosher salt
½ cup apple juice
¼ cup maple syrup

The night before, mix the brine in a medium bowl. Place the chops in zipper plastic bags, two per bag. Divide the brine among the bags. Seal and place in refrigerator overnight, turning once in the night.

Pre heat the oven to 350 and spray a 9 x 14 baking pan.
Rinse the chops off and pat dry with paper towels.
Make cuts into the side with the strip of fat, otherwise this will shrink and curl up.
Peel and cut the apples and chop the onion.

In a large skillet over medium high heat, 2 tbs of oil will help you brown the chops. Just brown, not cook: about 4 minutes per side.

Spoon out some apple sauce to make a bed for the chops in the baking dish.

Fill in with the apples and onions, then pour the light cream slowly over the dish. You want it to fill in the gaps, not splash over the sides.

Cover with foil and bake for 40 to 45 minutes or until a thermometer stuck into the chops comes out 155 degrees.

Remove the chops to a platter and lay foil over to rest the meat. Pour the apple-onion cream mixture into a medium sauce pan and heat over medium high heat. Make a slurry out of ½ cup water and 1 tbs corn starch, mix well and stir into the pan to thicken, this will happen fairly quick, so watch as you stir.

Slave wanted color to serve with this so into the microwave went a package of mixed vegetables.

Serve with the platter of chops, a side dish of vegetables and a side dish of the apple – onion gravy! You might want to garnish with slices of green onion for more color. Use only the green parts!

This produces the most succulent chops. The gravy mixture is only slightly sweet with after-tones of sour, and the bright vegetables offer the perfect and easy to fix completer for the table.

Since this is so different, how about some different type of music, a piano roll!

Serving my Master with joy in my heart!


To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

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