Pork Chops and Applesauce Brady Bunch Style |
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Prep Time: 50 Minutes Cook Time: 40 Minutes |
Ready In: 90 Minutes Servings: 4 |
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This recipe comes from Gourmet Magazine's September 2003 Food and Television issue. It is supposed to be a take on pork chops Alice may have fed the Brady Bunch. My husband and I really enjoyed this recipe. I particularly liked the applesauce. I halved all the ingredients when I made it. Ingredients:
2 cups milk |
3 teaspoons salt |
8 pork chops (1/2 inch thick with or without bone, 2 lb total) |
3 1/2 cups breadcrumbs (they suggest making them from firm white sandwich bread toasted and ground in a food processor, i ju) |
1 tablespoon minced garlic |
2 teaspoons chopped fresh rosemary (or 1/2 tsp dried, crumbled) |
2 teaspoons chopped fresh thyme (or 1/2 tsp dried, crumbled) |
2 -3 tablespoons vegetable oil |
2 -3 tablespoons unsalted butter |
3 lbs apples (mcintosh and gala, i also threw in some green apples which gave it a bit of tartness that i liked) |
1/4 cup water (i ended up adding 1/2 cup) |
3 tablespoons sugar |
1 tablespoon cider vinegar |
1 bay leaf |
1/4 teaspoon ground allspice |
Directions:
1. Marinate pork chops.
2. Stir together milk and 2 teaspoons salt in shallow 3-quart dish, then add pork chops. Marinate, covered and chilled, turning over once, at least 1 hour.
3. Make applesauce while chops marinate.
4. Peel, core, and coarsely chop apples, then stir together with remaining applesauce ingredients in a 3-quart heavy saucepan. Bring to a simmer, stirring ocassionaly, then reduce heat to moderately low and cook, covered, stirring ocassionally, until apples are falling apart, 15 to 20 minutes. Discard bay leaf and mash apples with a fork. Keep applesauce warm, covered.
5. Preheat oven to 200 degrees.
6. Stir together bread crumbs, garlic, rosemary, thyme, and remaining teaspoon salt in a shallow bowl.
7. Lift pork chops from milk 1 at a time, letting excess drip off, and dredge in bread crumbs, lightly patting crumbs to help adhere, then transfer to a tray, arranging in 1 layer.
8. Heat 2 Tbsp oil and 2 Tbsp butter in 12-inch heavy skillet over moderately high heat until foam subsides then saute pork chops in 2 to 3 batches, without crowding, turning over once, until golden brown and just cooked through, 5 to 6 minutes per batch. Transfer as cooked to a platter and keep warm in oven. (Add more oil and butter to skillet as needed).
9. Serve pork chops with applesauce.
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