Roasted Heritage Berkshire Pork Chops With Apple Pan Sauce Recipes
PORK CHOPS WITH APPLE PAN SAUCE
The cupboard was almost bare and so this is what I came up with with what I had on hand. It turned you pretty good and everyone liked it enough for me to make it again.
Provided by anitaschlom
Categories Apple
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Salt and pepper pork chops.
- Fry pork chops in olive oil.
- Remove from pan and keep warm.
- In same pan melt butter.
- Add red onion, mushrooms and apple.
- Cook 3 minutes scraping up all the good bits that may have stuck to the bottom.
- Remove pan from heat and add half the beer.(NEVER ADD ALCOHOL TO A PAN ON THE STOVE. IT COULD START A FIRE); drink the rest.
- Return to heat and reduce sauce to about one half.
- Add pork chops back into pan to warm and coat with sauce.
- Serve over rice or noodles.
Nutrition Facts : Calories 364.2, Fat 26.9, SaturatedFat 9.5, Cholesterol 90.3, Sodium 110.3, Carbohydrate 7, Fiber 1.3, Sugar 4.6, Protein 23.6
ROASTED HERITAGE BERKSHIRE PORK CHOPS WITH APPLE PAN SAUCE
This was love at first bite! No more dry pork chops! Now for a little background on the other white meat. Also known as: Kurobuta (in Japan) Origin and cultivation: named after Berkshire, in England, where it was raised over 300 years ago Appearance: marbled pork Flavor: richer than typical pork Recipe courtesy of NewFoodCookbook.com Cooking time is for cooking the chops, sauce ad apples.
Provided by Chicagoland Chef du
Categories Pork
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350ºF.
- Pat the pork chops dry and sprinkle with salt and pepper.
- In an ovenproof pan, put in 1 tablespoon of butter and olive oil, and on high heat, sear the pork chops for 2 minutes on each side, until nice and brown.
- Spoon out most of the fat in the pan and put the pan in the oven.
- Roast the pork chops for 10 minutes, until the internal temperature is 140ºF. It may take less time. Berkshire pork is best at this temperature, which is lower than the USDA recommended temperature of 160ºF. If you are a concerned person, then you are better off sticking with 160ºF. NOTE: cooking time may vary depending on thickness of chops.
- A couple minutes before you think the pork chops are done, you can peel, core and chop the apple into little pieces.
- Take the pan out of the oven, remove the pork chops and keep warm.
- In the now empty pan used to roast the pork, put back on a burner on medium-high heat, and then add the apples, sage and remaining tablespoon of butter. Caramelize for a minute or two.
- Add the Calvados and reduce by half to burn off the alcohol.
- Add the demi-glace, any juices in the bowl from the reserved pork, and salt and pepper. Reduce for minute or two until it is nice and thick.
- Spoon the sauce and apples over the pork chops and serve.
- Serving suggestions: Serve with Boiled carrots and potatoes.
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