| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Pork |
6 |
Servings |
INGREDIENTS
| 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 |
| 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 |
| 4 |
tb |
Unsalted butter |
| 1/2 |
c |
All-purpose flour |
| 1/2 |
c |
Dry red wine |
|
|
Fresh sage and thyme sprigs for garnish |
INSTRUCTIONS
HERBED PORK CHOPS
APPLE CIDER GLAZE
BROWN WINE SAUCE
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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