PORK CHOPS AND APPLESAUCE
To mark the 50th anniversary of "The Brady Bunch," only one dinner will do.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Make the applesauce: Combine the apples, sugar and 1/2 cup water in a large pot. Bring to a simmer over medium-high heat. Reduce the heat to medium low, cover and cook, stirring occasionally, until the apples are very tender but still juicy, about 15 minutes. Remove from the heat and stir in the lemon juice. Mash the apples with a fork, or puree with an immersion blender or in a food processor for a smoother sauce. Transfer to a bowl and refrigerate at least 30 minutes.
- Meanwhile, make the pork chops: Mix the paprika, garlic powder and sage in a small bowl. Season the pork chops with salt and pepper and rub all over with the paprika mixture. Heat a large nonstick skillet over medium-high heat and add the vegetable oil. Add the pork chops, reduce the heat to medium and cook until golden brown on the bottom, about 3 minutes. Flip and cook until browned on the other side and cooked through, 2 to 3 more minutes. Remove to a plate and pour off the drippings from the skillet.
- Add the chicken broth and lemon juice to the skillet and scrape up any browned bits from the bottom of the pan. Add any juices from the plate of pork to the skillet and simmer until the sauce is reduced by half, 2 to 3 minutes. Stir in the butter until smooth. Transfer the pork chops to a platter and top with the pan sauce; sprinkle with parsley. Serve with the applesauce.
PORK CHOPS AND APPLESAUCE BRADY BUNCH STYLE
This recipe comes from Gourmet Magazine's September 2003 Food and Television issue. It is supposed to be a take on pork chops Alice may have fed the Brady Bunch. My husband and I really enjoyed this recipe. I particularly liked the applesauce. I halved all the ingredients when I made it.
Provided by Eliza S
Categories Pork
Time 1h30m
Yield 8 pork chops, 4-8 serving(s)
Number Of Ingredients 15
Steps:
- Marinate pork chops.
- Stir together milk and 2 teaspoons salt in shallow 3-quart dish, then add pork chops. Marinate, covered and chilled, turning over once, at least 1 hour.
- Make applesauce while chops marinate.
- Peel, core, and coarsely chop apples, then stir together with remaining applesauce ingredients in a 3-quart heavy saucepan. Bring to a simmer, stirring ocassionaly, then reduce heat to moderately low and cook, covered, stirring ocassionally, until apples are falling apart, 15 to 20 minutes. Discard bay leaf and mash apples with a fork. Keep applesauce warm, covered.
- Preheat oven to 200 degrees.
- Stir together bread crumbs, garlic, rosemary, thyme, and remaining teaspoon salt in a shallow bowl.
- Lift pork chops from milk 1 at a time, letting excess drip off, and dredge in bread crumbs, lightly patting crumbs to help adhere, then transfer to a tray, arranging in 1 layer.
- Heat 2 Tbsp oil and 2 Tbsp butter in 12-inch heavy skillet over moderately high heat until foam subsides then saute pork chops in 2 to 3 batches, without crowding, turning over once, until golden brown and just cooked through, 5 to 6 minutes per batch. Transfer as cooked to a platter and keep warm in oven. (Add more oil and butter to skillet as needed).
- Serve pork chops with applesauce.
BRADY BUNCH PORK CHOPS
I think this recipe is an absolute gem. Really, in all my years of cooking, I don't think I have ever made chops as delectable as these! Crispy-crunchy on the outside, meltingly tender and moist on the inside. The key, I think, is the salty milk marinade/brine, and making sure not to overcook them. Thanks to Gourmet Magazine for this one.
Provided by Lennie
Categories Pork
Time 2h12m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large shallow dish, like a 9x13 pan, stir together milk and first amount of salt.
- Add pork chops (you could use bone-in chops, if you wish) and marinate (if you want to call it that; it's more of a milk brine methinks), covered and in fridge, for at least one hour (maximum 4 hours).
- Turn chops once, halfway through marinating/brining time.
- When ready to cook chops, preheat oven to 200F and have ready an ovenproof platter.
- In a shallow dish (like a pie plate), combine freshly made bread crumbs (grind bread in food processor to make crumbs; you'll need about 8 slices) with garlic powder, rosemary, thyme and remaining amount of salt.
- Remove chops from milk and let excess milk drip off, then dredge chops in bread crumbs, lightly patting crumbs onto both sides of chops so they adhere.
- Place breaded pork chops on a tray, keeping chops in one layer.
- In a large 12-inch skillet over high heat, place butter and oil.
- Saute chops, 2 1/2 to 3 minutes per side only.
- DO NOT OVERCOOK, do not crowd chops in skillet, and turn only once; chops should be golden brown and just cooked through.
- Place cooked chops on platter and keep warm in preheated oven.
- Cook remaining chops (you may have to do 3 batches, depending on the size of your pan and how many chops you do); add more oil and butter to pan if necessary (it likely will be).
- I recommend serving with applesauce.
PORK CHOPS AND APPLESAUCE
Steps:
- Marinate pork chops:
- Stir together milk and 2 teaspoons salt in a shallow 3-quart dish, then add pork chops. Marinate, covered and chilled, turning over once, at least 1 hour.
- Make applesauce while chops marinate:
- Peel, core, and coarsely chop apples, then stir together with remaining applesauce ingredients in a 3-quart heavy saucepan. Bring to a simmer, stirring occasionally, then reduce heat to moderately low and cook, covered, stirring occasionally, until apples are falling apart, 15 to 20 minutes. Discard bay leaf and mash apples with a fork. Keep applesauce warm, covered.
- Fry pork chops:
- Preheat oven to 200°F.
- Stir together bread crumbs, garlic, rosemary, thyme, and remaining teaspoon salt in a shallow bowl.
- Lift pork chops from milk 1 at a time, letting excess drip off, and dredge in bread crumbs, lightly patting crumbs to help adhere, then transfer to a tray, arranging in 1 layer.
- Heat 2 tablespoons oil and 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté pork chops in 2 or 3 batches, without crowding, turning over once, until golden brown and just cooked through, 5 to 6 minutes per batch. Transfer as cooked to a platter and keep warm in oven. (Add more oil and butter to skillet as needed.)
- Serve pork chops with applesauce.
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