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Рецепт Apple Glazed Pork Chops Victoria
by Global Cookbook

Apple Glazed Pork Chops Victoria
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Ингредиенты

  • 6 x Pork rib chops, cut 2 inches thick (about 1 lb each)
  • 1 tsp Dry thyme
  • 1 tsp Dry majoram
  • 1 tsp Dry basil
  • 1 tsp Dry summer savory
  • 4 Tbsp. Vegetable oil
  • 4 c. Beef broth
  • 7 c. Sugar
  • 3 1/4 x (8-ounce) hard red cooking apples, cored, unpeeled, and very thinly sliced in food processor (5 C tightly packed)
  • 1/4 c. Apple cider
  • 1 x (1 3/4-ounce) package powdered pectin
  • 1/2 c. Grated orange zest
  • 1/2 c. Grated lemon zest
  • 4 Tbsp. Unsalted butter
  • 1/2 c. All-purpose flour
  • 1/2 c. Dry red wine Fresh sage and thyme sprigs for garnish

Инструкции

  1. 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 warm oil over medium heat 10 min on each side. Repeat@ browning remaining chops.
  3. Arrange chops in roasting pan, reserving drippings in skillet for sauce.
  4. Pour beef broth over chops.
  5. Cover and bake at 325F for 2 hrs till fork tender.
  6. To make Apple Cider Glaze: 1. While pork chops are baking, measure sugar into a bowl and set aside.
  7. In heavy 6-qt pot, combine apples cider, pectin, and grated zests.
  8. Stir till pectin dissolves. Cook, stirring constantly, over medium high heat till apples are soft and mix comes to a boil, about 5 min.
  9. Add in sugar. Stir till completely dissolved. Cook stirring constantly, to a full rolling boil which can't be stirred down. Boil 65 seconds, stirring constantly. Remove from heat.
  10. Stir gently for 3 min. Strain 1 1/2 C to use as a hot glaze for pork chops.
  11. Ladle remaining warm gaze into 2 sterilized pint jars, leaving 1/4 inch headspace. Seal and chill up to 2 months to use as jam on toast and muffins.
  12. To make Brown Wine Sauce:
  13. When pork chops are done, remove chops from oven. Keep pork chops hot on platter. Strain pan juices and skim off fat.
  14. Measure 3 C pan juices.
  15. Heat butter in skillet with reserved pork chop pan drippings. Stir in flour till blended.
  16. Whisk in pan juices from chops and wine. Cook over medium high heat stirring constantly, till thickened and boiling. Reduce heat to medium low and simmer 3 min, stirring occasionally.
  17. To serve: 1. Ladle brown sauce onto 6 servings plates. Arrange a pork chop in center of each plate. Spoon hot apple glaze over chops.
  18. Garnish with sage and thyme sprigs.