PORK CHOPS AND APPLESAUCE BRADY BUNCH STYLE
This recipe comes from Gourmet Magazine's September 2003 Food and Television issue. It is supposed to be a take on pork chops Alice may have fed the Brady Bunch. My husband and I really enjoyed this recipe. I particularly liked the applesauce. I halved all the ingredients when I made it.
Provided by Eliza S
Categories Pork
Time 1h30m
Yield 8 pork chops, 4-8 serving(s)
Number Of Ingredients 15
Steps:
- Marinate pork chops.
- Stir together milk and 2 teaspoons salt in shallow 3-quart dish, then add pork chops. Marinate, covered and chilled, turning over once, at least 1 hour.
- Make applesauce while chops marinate.
- Peel, core, and coarsely chop apples, then stir together with remaining applesauce ingredients in a 3-quart heavy saucepan. Bring to a simmer, stirring ocassionaly, then reduce heat to moderately low and cook, covered, stirring ocassionally, until apples are falling apart, 15 to 20 minutes. Discard bay leaf and mash apples with a fork. Keep applesauce warm, covered.
- Preheat oven to 200 degrees.
- Stir together bread crumbs, garlic, rosemary, thyme, and remaining teaspoon salt in a shallow bowl.
- Lift pork chops from milk 1 at a time, letting excess drip off, and dredge in bread crumbs, lightly patting crumbs to help adhere, then transfer to a tray, arranging in 1 layer.
- Heat 2 Tbsp oil and 2 Tbsp butter in 12-inch heavy skillet over moderately high heat until foam subsides then saute pork chops in 2 to 3 batches, without crowding, turning over once, until golden brown and just cooked through, 5 to 6 minutes per batch. Transfer as cooked to a platter and keep warm in oven. (Add more oil and butter to skillet as needed).
- Serve pork chops with applesauce.
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