Braised pork chops with dried fruit and apple brandy
Makes:
For the sauce:
6 servings 1 cup diced dried apricots
½ cup dried cherries
1 cup apple juice
½ cup water
2 tablespoons unsalted butter
2 leeks, white and light green part, cleaned and finely chopped
1 medium green apple, peeled, cored and chopped into 1-inch pieces
1 cup beef or chicken broth
Salt
Freshly ground black pepper
For the pork:
1 tablespoon unsalted butter 2 tablespoons oil
6 center cut pork chops with bone on, 1 ½ inches thick and about ¾ pound each Salt
Freshly ground black pepper
To finish the dish:
½ cup apple brandy
2 teaspoons whole grain mustard
Salt
Freshly ground black pepper
2 tablespoons finely chopped parsley, for garnish
To make the sauce:
1. Bring the dried fruit, apple juice and water to a boil on high heat. Remove from
the heat and let soften for 10 minutes.
2. In a large skillet heat 2 tablespoons of butter on medium-high heat. Saute the leeks for about 5 to 7 minutes or until softened and lightly browned. Add the apple and saute another 2 to 3 minutes or until nicely coated. Add the softened fruit mixture and broth. Simmer on medium heat for 5 more minutes or until slightly thickened. Add salt and pepper and taste for seasoning. Reserve. To make the pork:
1. In another large skillet heat 1 tablespoon of butter and 2 tablespoons of oil in the pan on medium-high heat. Season the pork chops with salt and pepper. Saute the chops for about 5 minutes and then turn over with tongs. Continue cooking until browned and just cooked through, about another 3 minutes. Place the chops on a platter and cover with foil.
To finish the dish:
1. Discard the drippings. Over medium heat, add the apple brandy to the pan and deglaze the pan by scraping up the brown bits. Add the reserved fruit sauce and mustard and bring to a simmer, stirring, for 3 minutes, or until the alcohol has burned off. Add salt and pepper to taste.
2. Return the pork chops to the pan and spoon sauce over the chops. Braise for about 3 more minutes or until the pork is heated through but still tender. Garnish with parsley and serve immediately.