APPLE AND BRIE SMOTHERED PORK CHOPS

A couple of weeks ago I had this hankerin’ for cabbage and apples.  I mentioned this strange craving when I posted this recipe for Tempeh Apple Saute, which was a vegetarian recipe.

I also mentioned that Billy won’t eat soy products; no way, no sir, no how!  Well sometimes I will sneak tofu into a recipe on him.  When he has devoured the meal and declares how delicious it was, I let him know just how sneaky I am.

The conversation goes something like this:  Billy “That was really good; definitely a winner.” 

Me “You reeeeally like it?” 

Billy “Ya, ya, it was great.”

 Me “Guess what was in it?” 

Well then the jig is up, cuz as soon as I ask that he knows the answer is tofu, or tempeh, or some other vegan product.  It is funny (not really funny, more puzzling) to me that even though Billy loves tofu when he doesn’t know he’s eating it, but he won’t touch it if he knows about the tofu.

So I made these yummy, juicy Apple and Brie Smothered Pork Chops for him without a trace of tofu or tempeh.  Pork is just made to be smothered with apples and onions.  The sauce for the pork chops is wonderfully balanced with mustard, vinegar, chicken stock and maple syrup.  I yelled at Billy “Cheese or no cheese on the pork chops?”  He yelled back “Cheese!”  So I covered the already delectable pork chops with Brie cheese, cuz Brie and apples are yummy.  Finally I topped it off with a sprinkle of pecans.

 

Toast the pecans in a large skillet.  Use the skillet that you will cook the pork chops in, so that there will be one less pan to wash. 

Remove the toasted pecans, give them a chop and put them into a bowl. 

*The pecans are optional.

 

 

 

 

Heat 1 tablespoon of grape seed oil in a large skillet over medium high heat.  Season both sides of the pork chops with salt and pepper and add them to the hot skillet.

 

 

When the pork chops have browned on both sides remove them to a plate.  The pork chops do not need to be cooked through at this point, just browned.

 

 Add the onions to the same skillet, and cook for about two minutes.

Add the apples to the skillet, season with salt and pepper.  Cook until the apples have a caramel color on both sides, and the onions are translucent.

 

 

 

Add the vinegar to the pan; do not inhale, trust me. 

I got this vinegar at Ikea, but you can also use apple cider vinegar.

 

 

 

 

Now stir in the chicken stock, Dijon mustard, maple syrup, and fresh thyme (or rosemary).

 

 

 

 

 

 

Be sure to use real maple syrup; if you don’t have it honey is a good substitute.

 

 

 

 

 

 

 

Add the pork chops back to the pan, turn the heat to medium low...

 

 

 

 

 

 

... and cook covered for about 15 minutes.

 

 

 

 

 

Lay a slice of Brie cheese over each pork chop, cover and cook just until the cheese has melted.  The cheese is optional, the pork chops taste amazing with or without cheese.

 

 

 

 

 

 Look how melty and gooey!

 

 

 

Remove the pork chops to a platter. 

Whisk a 1/2 tablespoon of cold butter into the pan juices; taste for seasoning add salt and pepper if needed.

Then spoon the apples, onions and pan juices over the pork chops.

 

 

 

 

 

 

Sprinkle the chopped pecans over the top, et viola!

 

 

 

I served Apple and Brie Smothered Pork Chops with roasted potatoes and steamed cabbage.

 

Makes 2 big servings

1              lb.           Thin sliced pork chops, 4 slices

1             Tbsp.       Grape seed oil

½                            Small onion, sliced

1                             Small apple, cored and sliced

2              Tbsp.     Apple wine vinegar, or apple cider vinegar

1              cup        Chicken stock, low sodium

1              tsp.        Dijon mustard

1              Tbsp.     Maple syrup or honey

8                            Sprigs of fresh thyme or 2 sprigs of rosemary

4              slices     Brie or Camembert cheese *optional

½             Tbsp.     Cold butter

      Salt and pepper to taste

¼             cup        Chopped pecans, which have been toasted *optional 

1.        Heat the oil in a large skillet over medium high heat.

2.       Season both sides of the pork chops with salt and pepper.

3.       Put the pork chops into the hot skillet, and brown both sides.  Remove the pork chops to a plate.

4.       In the same skillet sauté the onions for about 2 minutes then add the sliced apples, season with salt and pepper. 

5.       When the onions are translucent and the apples have caramelized some; add the vinegar.

6.       Now stir in the chicken stock, Dijon mustard, maple syrup and fresh thyme (or rosemary).

7.       Add the browned pork chops back to the skillet turn the heat down to medium low, cover and cook for about 15 minutes.

8.       *Put a slice of cheese over each pork chop, cover and cook until the cheese is melted. (optional)

9.       Remove just the pork chops to a platter.

10.   The cooked apples, onions and pan juices should still be in the skillet; stir in the cold butter.  Taste for seasoning, add more salt and pepper if needed.  Spoon the apples, onions and pan juices over the pork chops.

11.   *Sprinkle the chopped pecans over the top. (optional)


Check out more great fall recipes at the Weekend Potluck!