Apple Glazed Pork Chops - Victoria

Title:
Apple Glazed Pork Chops - Victoria

Yield:
6 Servings

Categories:
Pork




Ingredients:




-----------------------------HERBED
PORK CHOPS-----------------------------


     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





-----------------------------APPLE
CIDER GLAZE-----------------------------


     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



------------------------------BROWN
WINE SAUCE------------------------------


     4 tb Unsalted butter


   1/2 c  All-purpose flour


   1/2 c  Dry red wine


          Fresh sage and thyme sprigs


          -for garnish





 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