PORK CHOPS WITH APPLE STUFFING AND APPLEJACK SAUCE - WILLIAMS SO
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... at $45 a pop!!!! Time to give up that dream I thought. A couple of bottles over, I noticed the Applejack- the brandy needed for this sauce and at $17 I thought I could splurge (plus, I thought I might like a sip after the hectic search for the bottle anyway). I got the bottle and DBF got some tortilla chips. All was going well: I went to my garden and snipped some fresh sage, my blender whizzed the fresh bread in to crumbs like nobody's business, and a kangaroo would have been proud of the little pocket I was able to make into each porkchop. I browned them to perfection and then slipped them in the oven. I've had mishaps with frying pan handles after they have been in the oven. They can be decieving, so I was going to be extra cautious. I pulled the chops out and placed a towel over the handle so nobody would touch it. Then I get to the part of the recipe where it says, "carefully ignite the applejack with a long match"... You mean "Flambe?" as in "Flame?" I'm a little embarrassed to say, I avoid all recipes that require a match and highly combustible liquids. Had I read the recipe before hand, I would have caught that little detail. Well, not one to give up 3/4 of the way through, I called my DBF away from his soccer game on TV (I'm sorry, but does he really need to be watching Barcelona play soccer anyway?) opened all the windows, cleared all materials that could ignite away from the pan of applejack, and handed him a long wooden match. I stand back and tell him to light it. DBF doesn't cook, but I assume he wanted to show his bravery so he put the match to the alcohol. Nothing. Strike 2- again nothing. This time he struck the match and just about submerged half the match inside the alcohol.... still nothing! I get the book and read again. Aha... we must warm the applejack before lighting. Now we're rolling again. We placed the pan on the burner, turned on the gas, warmed it ever so gently and then easily lit the fire. It has a beatiful glow, and I compliment DBF on his skills before placing the lid on the fire to exhaust the flame. I grab the pan, you remember... the one with the pork chops in it... the one that was in the 400 degree oven? Yes, that pan, the one with the scortching hot handle. AAAAhhhh! I did it again. Thankfully it was my left hand, and I was able to enjoy my delicious porkchops with my right while holding a bag of ice in my left. Three days later, the pain is gone, but I'll never forget those tasty chops!
Provided by cookiedog
Categories < 60 Mins
Time 1h
Yield 4 big chops, 4 serving(s)
Number Of Ingredients 14
Steps:
- 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.
- 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.
- 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.
- 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.
- 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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Muhammad adrees
[email protected]This was a great recipe! The pork chops were cooked perfectly and the apple stuffing was delicious. The applejack sauce was a bit too sweet for my taste, but I would definitely make this again.
John Nalli
[email protected]I loved this recipe! The pork chops were so tender and juicy, and the apple stuffing was the perfect complement. The applejack sauce was a great finishing touch. I will definitely be making this again.
Success Osarumen
[email protected]The pork chops were a little dry, but the apple stuffing and applejack sauce were delicious. I think I would cook the pork chops for a shorter amount of time next time.
Joe Baptiste
[email protected]This recipe was easy to follow and the pork chops turned out great! The apple stuffing was moist and flavorful, and the applejack sauce was a delicious addition. I will definitely be making this again.
joshua kilyobas
[email protected]This was a great recipe! The pork chops were cooked perfectly and the apple stuffing was delicious. The applejack sauce was a bit too sweet for my taste, but I would definitely make this again.
Salman Sami
[email protected]I loved this recipe! The pork chops were so tender and juicy, and the apple stuffing was the perfect complement. The applejack sauce was a great finishing touch. I will definitely be making this again.
Rasha Abbas
[email protected]The pork chops were cooked perfectly, but the apple stuffing was a little dry. I think I would add some more butter or broth to the stuffing next time. The applejack sauce was delicious.
Doreen Mandala
[email protected]This recipe was easy to follow and the pork chops turned out perfectly. The apple stuffing was moist and flavorful, and the applejack sauce was a great addition. I will definitely be making this again.
Jaquan Stapleton
[email protected]The pork chops were a little overcooked, but the apple stuffing and applejack sauce were delicious. I will definitely try this recipe again, but I will cook the pork chops for a shorter amount of time.
Ruth Hickman
[email protected]I followed the recipe exactly and the pork chops were tough and dry. The apple stuffing was bland and the applejack sauce was too sweet. I would not recommend this recipe.
Misha 010
[email protected]The pork chops turned out great! The apple stuffing was a nice touch and the applejack sauce was delicious. I would definitely make this again.
Darren Mitchell
[email protected]This pork chops recipe was a hit! The apple stuffing was moist and flavorful, and the applejack sauce added a delicious sweetness and tang. The chops were cooked perfectly and were so tender. I will definitely be making this again!