![]() We are chop fans here and this recipe fit the bill. Such a perfect fall meal accompanied by sweet potatoes and braised cabbage. Popped the whole thing into a 350 oven forĢ5 minutes to finish it. I brushed them withĬidervinegar and dijon then browned them inĪpples, added some sliced fennel for extraīite. That I didn't brine since they were already Pork tenderloins (cut into 3inch portions) I did make someĬhanges due to what I had on hand. Was hesitant about the mustard but it really addsĭepth. Usually sear chops then finish in oven.ĭelicious! and really not all that much work. Was a little salty once when I didn't rinse. Always used Kosher salt and thick chops (must ask butcher). I've used this recipe many times, but only once with the sauce. Great Recipe! I did not have brandy so I had to leave that out, and I substituted dried cranberries for the raisins. I was a bit worried that the sauce might come out a little sweet, since my husband hates sweet sauces with meat, but it was perfect! I used cranberries instead of raisins, and brined the pork for 3 days, but otherwise followed the recipe exactly. I was looking for a recipe to use after a weekend visiting apple orchards for a weekend. Made this last night and since I'm not a huge curry fan, went with the Chinese five spice (and Craisins rather than currents) that another reviewer suggested. Whoops, sorry, folks, I was reviewing another recipe - squash rings with curry and apples. Season sauce to taste with salt and pepper. Simmer sauce until slightly thickened, about 4 minutes longer. Turn pork over and cook until thermometer inserted into center of pork registers 150☏, about 3 minutes longer. Bake until an instant-read thermometer inserted into the center of the pork chops registers at least 145☏, 20 to 23 minutes. Drizzle the pork chops with the remaining 1 tablespoon olive oil. Place in a single layer in the baking dish. ![]() Sprinkle the spice mixture all over the pork. Stir in broth and cider, then Calvados, raisins and ginger, scraping up browned bits from bottom of skillet. Coat 4 boneless pork loin chops with1 tablespoon of the olive oil. Add apples and sauté until pale golden, about 3 minutes. Cover and cook until onion is soft, stirring occasionally, about 5 minutes. Add pork and cook until brown but not cooked through, about 3 minutes per side. Heat oil in heavy large skillet over high heat. Cover and refrigerate at least 4 hours and up to 2 days.ĭrain brine from pork chops. Combine first 7 ingredients in large bowl.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |