Best Roasted Heritage Berkshire Pork Chops With Apple Pan Sauce Recipes

Pan Seared Pork Chops with Apple Jelly Reduction image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 8

4 bone-in, center-cut porkchops, 1-1/2 to 2 inches thick
2 Tbs. butter
1 Tbs. olive oil
1 small shallot, chopped
1/4 cup chicken stock
1/2 cup white wine
3/4 cup apple jelly
salt and pepper to taste

Steps:

Preheat oven to 375F. In a large, heavy skillet melt butter and heat olive oil over high heat. Season pork chops with salt and pepper on both sides, sear in skillet until golden brown and flip. When both sides are seared, transfer skillet to preheated oven to finish cooking, about 8-10 more minutes depending on thickness and desired temperature. When done remove skillet from oven and remove chops with tongs to a plate. Tent with foil to retain heat.
Spoon out any fat from skillet in excess of 2 tablespoons. Return skillet to medium-high heat and add shallots. Saute until soft and fragrant. Pour in wine and scrape up any browned bits from bottom of pan with a wooden spoon. Let wine evaporate until almost gone and then stir in apple jelly and chicken stock. The sauce will thicken slightly. Season sauce with salt and pepper. Pour sauce over chops and serve immediately.

Baked Pork Chops With Apple & Sherry image

Provided by Bergy

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 8

6 boneless pork chops
2 large apples, peeled, cored & sliced
1/4 cup brown sugar (I use a bit less)
1/2 teaspoon cinnamon
2 tablespoons butter
salt
pepper
1/2 cup dry sherry

Steps:

Brown the chops in a skillet.
Heat oven to 350°F degrees.
Arrange apple slice in the bottom of an oven proof pan large enough to hold the 6 chops in a single layer. Sprinkle apples with the brown sugar& cinnamon, dot with the butter.
Top with the chops.
Pour in the sherry.
Cover with foil or lid.
Bake for approx 1 hour or until tender.

Nutrition Facts : Calories 411, Fat 16.8, SaturatedFat 7, Cholesterol 134.1, Sodium 126.9, Carbohydrate 20, Fiber 1.9, Sugar 16.8, Protein 40.1

Roasted Heritage Berkshire Pork Chops With Apple Pan Sauce image

Provided by Chicagoland Chef du

Categories Pork

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

2 berkshire pork chops, 1 inch thick, I used 3 boneless, bone in works too
1 apple, peeled, cored, chopped
1/4 cup calvados
1/2 cup demi-glace, can use More Than Gourmet Classic French Veal Stock mixed with water to equal 1/2C
1 teaspoon sage, fresh, chopped
2 tablespoons butter, divided
1 tablespoon olive oil
salt, to taste
pepper, to taste

Steps:

Preheat the oven to 350ºF.
Pat the pork chops dry and sprinkle with salt and pepper.
In an ovenproof pan, put in 1 tablespoon of butter and olive oil, and on high heat, sear the pork chops for 2 minutes on each side, until nice and brown.
Spoon out most of the fat in the pan and put the pan in the oven.
Roast the pork chops for 10 minutes, until the internal temperature is 140ºF. It may take less time. Berkshire pork is best at this temperature, which is lower than the USDA recommended temperature of 160ºF. If you are a concerned person, then you are better off sticking with 160ºF. NOTE: cooking time may vary depending on thickness of chops.
A couple minutes before you think the pork chops are done, you can peel, core and chop the apple into little pieces.
Take the pan out of the oven, remove the pork chops and keep warm.
In the now empty pan used to roast the pork, put back on a burner on medium-high heat, and then add the apples, sage and remaining tablespoon of butter. Caramelize for a minute or two.
Add the Calvados and reduce by half to burn off the alcohol.
Add the demi-glace, any juices in the bowl from the reserved pork, and salt and pepper. Reduce for minute or two until it is nice and thick.
Spoon the sauce and apples over the pork chops and serve.
Serving suggestions: Serve with Boiled carrots and potatoes.