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Apple-Roasted Pork Chops with Roast Applesauce

Apple-Roasted Pork Chops with Roast Applesauce

Apple cider tenderizes the meat, while the thyme, garlic and onion add flavor. Serve with fried

potatoes.


6 loin pork chops, each 7 to 8 oz. and 1 inch thick, trimmed of fat and edges scored

For the marinade:

2/3 cup apple cider

1 tsp. olive oil

1 small yellow onion, sliced

1 Tbs. fresh thyme leaves

2 cloves garlic, minced

1 tsp. peppercorns

Salt and ground pepper to taste

2 tart green apples

1 Tbs. unsalted butter

1 Tbs. olive oil, or as needed

1 generous cup dried apples

1 yellow onion, sliced

1/4 cup apple cider

1/4 cup Calvados or other dry apple brandy

For the roast applesauce:

8 to 10 tart apples, half green and half red, quartered

3/4 cup water

Pinch of salt

1/4 cup sugar, or to taste

1/2 tsp. ground cinnamon



Marinate the pork chops: Place the chops in a large, heavy-duty lock-top plastic bag or a large

nonaluminum dish. Add the cider, olive oil, onion, thyme, garlic and peppercorns to the bag or

dish. Press out the air and seal the bag securely, or cover the dish with plastic wrap. Refrigerate

for at least 4 hours or for up to 24 hours, turning occasionally.



Preheat an oven to 400°F. Remove the chops from the marinade, pat dry with paper towels and

season with salt and pepper. Discard the marinade. Peel, core and slice the fresh apples. In a

large sauté pan over high heat, melt the butter with the olive oil. When the foam subsides, add the

chops and sear, turning once, until browned, about 2 minutes on each side. Meanwhile, scatter the

fresh and dried apples and onion slices in a baking dish large enough to hold the chops in a single

layer. Set the browned chops on top of the apple and onion, pour the apple cider around the chops

and cover the dish.



To make the applesauce, in a large baking dish with a lid, combine the apples, water and salt.

Place both baking dishes in the oven.



Roast for 10 minutes, then reduce the temperature to 350°F and cover the baking dish holding the

applesauce. Continue to cook the chops until nearly tender, about 25 minutes longer. Uncover and

baste with the Calvados. Continue to roast until the juices run clear and the chops are tender,

about 10 minutes longer. At the same time, cook the apples, stirring occasionally, until soft, about

30 minutes longer.



Remove from the oven. Working in batches, pass the roasted apple quarters through a food mill

placed over a bowl; discard the skins and seeds. (Alternatively, purée in a food processor, then

pass the purée through a sieve into a bowl. Press with a spatula to push as much applesauce

through as possible.) Sweeten the applesauce with the sugar. You should have about 4 cups.

Transfer the sauce to a warmed bowl and sprinkle the cinnamon on top.
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