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Pork with Apples & Brandy Serves 4
Courtesy of Arras Butler
This is such a fall dish! Wonderful, tasty and easy to make. Pork is lean and tastes great with apples, prunes or other fruits.
Ingredients
4 Pork chops
2 Tbsp Butter
1 Onion finely chopped
2 Tsp Brandy or Calvados
1 1/4 C Apple Juice unsweetened
3 Bay Leaves
2 Cooking Apples, peeled, cored & sliced
1 Tbsp Lemon Juice
3 Tbsp Sour Cream
Thyme - fresh to garnish
Salt & Pepper
Preparation
Melt butter in a heavy dutch oven.
Add chops and cook quickly until browned on both sides - remove set aside.
Preheat oven to 350 degrees - add onion stirring occasionally for 5mins or until soft.
Add Calvados/Brandy and set alight - stir in apple juice and bring to a boil.
Return chops to pan, add bay leaf, salt & pepper. Cover tightly and bake 20mins.
Toss apples in lemon juice - add to pan - cover again - cook an additional 10-15mins or until pork and apples are tender.
Remove from pan with slotted spoon - transfer to warm plates and keep warm.
Boil cooking liquid until slightly syrupy - stir in sour cream, pour over pork and apples - garnish with thyme and serve.
Rieslings are the best for this recipe. The ones that are off dry and slightly citrusy work the best.
‘Stratum’ Riesling from Sherwood Estate Wines (New Zealand)
Dr Burklin-Wolf ‘Estate’ Riesling Trocken (Germany)
