Yield: 6 servings
|6||Pork rib chops, cut 2 inches thick (about 1 lb each)|
|1 teaspoon||Dried thyme|
|1 teaspoon||Dried majoram|
|3¼||(8-oz) firm red cooking apples, cored, unpeeled, and very thinly sliced in food processor (5 C tightly packed)|
|4 tablespoons||Unsalted butter|
|½ cup||All-purpose flour|
|½ cup||Dry red wine|
|1 teaspoon||Dried basil|
|1 teaspoon||Dried summer savory|
|4 tablespoons||Vegetable oil|
|4 cups||Beef broth|
|¼ cup||Apple cider|
|1||(1 3/4-oz) package powdered pectin|
|½ cup||Grated orange zest|
|½ cup||Grated lemon zest|
|Fresh sage and thyme sprigs for garnish|
HERBED PORK CHOPS
APPLE CIDER GLAZE
BROWN WINE SAUCE
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 1½ C to use as a warm glaze for pork chops.
5. Ladle remaining hot gaze into 2 sterilized pint jars, leaving ¼ 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 Submitted By MICHAEL ORCHEKOWSKI On 11-21-94