Apple Glazed Pork Chops - Victoria
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Apple Glazed Pork Chops - Victoria
  Apple    Pork  
Last updated 6/12/2012 1:04:24 AM. Recipe ID 28868. Report a problem with this recipe.
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      Title: Apple glazed pork chops - victoria
 Categories: Pork
      Yield: 6 Servings
 
MMMMM---------------------HERBED PORK CHOPS--------------------------
      6    Pork rib chops, cut 2 inches
           -thick (about 1 lb each)
      1 ts Dried thyme
      1 ts Dried majoram
      1 ts Dried basil
      1 ts Dried summer savory
      4 tb Vegetable oil
      4 c  Beef broth

MMMMM---------------------APPLE CIDER GLAZE--------------------------
      7 c  Sugar
  3 1/4    (8-oz) firm red cooking
           -apples, cored, unpeeled,
           -and very thinly sliced in
           -food processor (5 C tightly
           -packed)
    1/4 c  Apple cider
      1    (1 3/4-oz) package powdered
           -pectin
    1/2 c  Grated orange zest
    1/2 c  Grated lemon zest

MMMMM----------------------BROWN WINE SAUCE---------------------------
      4 tb Unsalted butter
    1/2 c  All-purpose flour
    1/2 c  Dry red wine
           Fresh sage and thyme sprigs
           -for garnish
 
  To make Herbed Pork Chops:
  
  1. Preheat oven to 325F. Rub pork chops on both sides with thyme,
  marjoram, basil and savory.
  
  2. In heavy large skillet, brown half the chops in hot oil over
  medium heat 10 minutes on each side. Repeat@ browning remaining chops.
  
  3. Arrange chops in roasting pan, reserving drippings in skillet for
  sauce. Pour beef broth over chops.
  
  4. Cover and bake at 325F for 2 hours until fork tender.
  
  To make Apple Cider Glaze: 1. While pork chops are baking, measure
  sugar into a bowl and set aside.
  
  2. In heavy 6-quart pot, combine apples cider, pectin, and grated
  zests. Stir until pectin dissolves. Cook, stirring constantly, over
  medium high heat until apples are soft and mixture comes to a boil,
  about 5 minutes.
  
  3. Add sugar. Stir until completely dissolved. Cook stirring
  constantly, to a full rolling boil that cannot be stirred down. Boil
  65 seconds, stirring constantly. Remove from heat.
  
  4. Stir gently for 3 minutes. Strain 1 1/2 C to use as a warm glaze
  for pork chops.
  
  5. Ladle remaining hot gaze into 2 sterilized pint jars, leaving 1/4
  inch headspace. Seal and refrigerate up to 2 months to use as jam on
  toast and muffins.
  
  To make Brown Wine Sauce: 1. When pork chops are done, remove chops
  from oven. Keep pork chops warm on platter. Strain pan juices and
  skim off fat. Measure 3 C pan juices.
  
  2. Melt butter in skillet with reserved pork chop pan drippings. Stir
  in flour until blended.
  
  3. Whisk in pan juices from chops and wine. Cook over medium high heat
  stirring constantly, until thickened and boiling. Reduce heat to
  medium low and simmer 3 minutes, stirring occasionally.
  
  To serve: 1. Ladle brown sauce onto 6 servings plates. Arrange a pork
  chop in center of each plate. Spoon warm apple glaze over chops.
  
  2. Garnish with sage and thyme sprigs.
  
  Victoria/February/92  Scanned & fixed by Di and Gary
 




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Recipe ID 28868 (Apr 03, 2005)

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