Pork Chops With Apple Stuffing and Applejack Sauce - Williams So
Per serving
Wow.... Yes, Wow! I knew this was going to be something special and it was worth every mishap along the way. It all started with the dried apples. I've seen those before, I've even eaten them. Who knew it would be such a pain in the neck to find them? That was ok though because I also needed to get the Calvados (apple brandy). I'd heard of that before- in cocktails. I went to a few grocery stores and finally found the dried apples but came up empty handed for the brandy. I had too much time invested to stop then, plus, the picture from my cookbook was too darn tempting to forget. I was on a mission with my DBF in tow to the nearest liquor store (He's a non-drinker mind you, hasn't had a drop in 7 years that I know of) Up and down the aisles we searched. When alas there it was... Calvados..…
Ingredients
4 serv.- Apple Stuffing
- unsalted butter↗1 tablespoon
- chopped shallot1⁄4 cup
- fresh breadcrumb↗3⁄4 cup
about 2 slices of white bread whirled in a blender
- coarsely chopped dried apple1⁄2 cup
don't think apple chips would work here
- finely chopped fresh sage1 teaspoon
- salt & freshly ground black pepper
- chicken stock↗3 tablespoons
- pork loin chops↗4
bone-in center-cut about 3/4 lb. each
- vegetable oil↗2 tablespoons
- Applejack Sauce
- Applejack↗1⁄3 cup
apple brandy or Calvados- I bet regular brandy would work here
- cornstarch↗1 1⁄2 teaspoons
- chicken stock↗3⁄4 cup
- cream↗1⁄4 cup
- Garnish
- chopped fresh sage
Step-by-step instructions
- 1
Preheat the oven to 400°F Tom make the stuffing, in a small frying pan, melt the butter over medium heat. Add the shallots and cook, stirring often, until softened, about 2 minutes. Transfer to a bowl. Add the bread crumbs, dried apples, sage, 1/8 teaspoons sal, and a few grinds of pepper. Stir in the stock.
- 2
Starting at the meaty end, cut a deep, wide pocket in each pork chop. Divide the stuffing among th epockets and secure each pocket closed with wooden toothpicks. Season on both sides with salt and pepper.
- 3
In a 12-inch ovenproof skillet, heat the oil over medium-high heat. Add teh stuffed pork chops and cook until browned on teh first side, about 3 minutes. Turn carefully and cook until browned on the second side, about 3 minutes longer. Transfer the pan to the oven and bake until the chops show only the barest hint of pink at the bone, about 25 minutes. Transfer the chops to a platter and cover loosely with aluminum foil. Reserve the pan with its drippings.
- 4
In a small frying pan, heat the applejack over low heat. When warm, move the pan away from the heat and carefully ignite the applejack with a long match. Let burn for 30 seconds. If it does not extinguish on its own, cover tightly. Set aside.
- 5
Spoon off the fat from the pan used to cook the pork. Dissolve the cornstarch in 1 tablespoon water and add to the pan along with the applejack, stock, and cream. Bring to a boil over medium heat, stirring often and scraping up the browned bits from the pan bottom. Cook until lightly thickened, about 1 minute. Remove the toothpicks from the pork chops. Transfer to individual plates and top each chop evenly with the sauce and a sprinkle of sage.
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