Pork Chops and Granny Smith Apples
Pork and apples are an iconic culinary combination that has been written about for centuries. Pigs grazed in the apple orchards, and throughout history, they have been served together in some form.
This is a fall must and a warm meal for a cozy winter day. The flavour of the apple comes through in the sauce and quickly seared apple slices, in more of a savoury way.
Pork Chops and Granny Smith Apples
Once the pork marinates with the dry rub, the meal comes together very quickly. Elsie’s Potatoes really are a must to make sure you get every ounce of the sauce. Take some frozen Elsie’s out of the freezer earlier in the day and start them when the oven pre heats for an even easier meal.
Ingredients
SAUCE:
- 2 pork chops trimmed of most fat
- ½ cup (125 ml) apple juice (23 CHO/22 ml)
- 1 tsp. Dijon
- 2 TBSP cream
- 2 allspice berries
- 1 whole clove
- ½ tsp. dried sage
- ½ tsp. salt
- 2 TBSP butter divided
*1 Granny Smith apple (200 gr before peeled and cored, 143 gr after)
Instructions
- Pre heat oven to 200. Start warming the defrosted Elsie’s and slow roast carrots when the dry rub goes on the pork chops. (Slice carrots lengthwise and place on cooking sheet. Drizzle with olive oil and few sprigs of fresh thyme.)
- Trim pork chop of most of the fat around the edges.
- Grind the clove and allspice berries with a mortar and pedestal. Add salt and sage. Mix to combine and rub spices on both sides of the pork chops and let rest at room temperature for 30 minutes.
- Peel and core apple. Cut into quarters and then into 12 wedges.
- Melt 1 TBSP butter in a medium skillet and when butter is foaming, add apples slices. Cook apple on each side until golden, about 2 minutes per side. Remove apple to a plate and set aside on counter.
- Melt the remaining TBSP butter on high, in the skillet and add chops. Sear pork chops on each side until brown – about 8 minutes per side.
- Remove chops to a dish and place in the warm oven. Turn off heat to skillet and let pan rest for a few minutes.
- Turn heat back on to medium and very slowly add apple juice to the pan. Reduce sauce by ½ until it starts to thicken, about 10 minutes.
- Add Dijon and while whisking sauce add the cream. Heat and let simmer another 5 minutes.
- Place pork chops on a platter and drizzle the apple cream sauce over top.
- Add the apples and serve with mashed potatoes, roasted carrots and/or a lightly tossed green salad.
Notes
Pairing a wine with this outstanding dish was trickier than we initially thought. A French Chablis was not the answer, nor was an Italian Pinot Grigio.
What did work beautifully was a French Sancerre, and two medium bodied Italian red wines.
• Domaine Delaporte Sancerre
• Caiarossa “Pergolaia” Toscana 2016
• Botonero Nebbiolo 2018