Thursday, September 22, 2011
Dinner For Two
Simple, delicious, and it almost cooks itself. The original recipe was devised after a trip to Normandy; Normandy has no vineyards, only apple orchards....the orchards yield apples (of course) and cider in all iterations, from fresh pressed, to fizzy fermented, to Calvados an apple brandy. So take yourself to Normandy this weekend, and cook this for your honey.....it's easily doubled or tripled for a larger crowd.
Pork Chops In Cider
2 tablespoons canola oil
1 medium onion, thinly sliced
2 Gala apples, peeled, cored and cut into 8 wedges
1 teaspoon dried thyme
2 tablespoons Dijon mustard
2 tablespoons brown sugar
Two 1/2 pound center cut pork chops
salt and pepper
2 teaspoons beef soup base (Better Than Bouillon Superior Touch is my fave)
2 cups apple cider
1 tablespoon cornstarch mixed with 2 tablespoons water
1/2 cup heavy cream (optional)
In large skillet, heat the oil over medium high heat, and saute the onions, apples and thyme for 3 to 4 minutes, until the onions are softened.
Taste for seasoning and serve. For a much more luxurious sauce, add the cream and bring to serving temperature. This is delicious served over buttered egg noodles to soak up the sauce.
Cook's Note: I cooked mine in the slow cooker on high for 4 hours, low for 6 to 7 hours will work.