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Pork, Apples, Cream, Comfort


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Pork, Apples, Cream, Comfort

By ROD DREHERNovember 15, 2014, 11:48 PM

get-attachment-11-554x465.jpg

 

 

The recipe comes from Richard Olney’s classic Simple French Food.

Scissors-32x32.png

2 lbs apples, quartered, cored, peeled, sliced thinly

1 tablespoon butter

4 pork loin chops about 3/4 inch thick, pared of excess fat

Salt

1/4 cup dry white wine

1 cup heavy cream

About 1/3 cup Dijon mustard (to taste)

Pepper

 

Spread the apples in a lightly buttered gratin dish (large enough to hold the chops placed side by side without forcing) and bake in a 400 degree oven for 15 minutes.

 

Meanwhile, salt and cook the chops in a bit of butter over medium heat until nicely colored on each side — 7 or 8 minutes per side. Arrange the chops on the apples’ surface, deglaze the pan with white wine, reducing it by half, and dribble it over the surface of the chops.

 

Mix the cream and the mustard, adding the latter progressively and tasting. Salt lightly, pepper to taste, and pour the mixture over the chops and apples, shaking the dish gently to be certain the cream penetrates the bed of apples. Bake 15 minutes longer at the same temperature.

This is comfort food, for sure. Scissors-32x32.png

http://www.theamericanconservative.com/dreher/pork-apples-cream-comfort/

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