Dear Steemit friends :
There are some culinary blends that can't be enhanced, and apples and pork is clearly one of them. This formula calls for searing boneless pork cleaves and serving them with margarine cooked apples and a Normandy-style sauce made with juice and cream. It makes for an impeccable cool climate supper.
INGREDIENTS
FOR THE SPICED SALT
¼ teaspoon black peppercorns
3 cloves
4 allspice berries
2 tablespoons roughly chopped sage
1 and 1/2 tablespoons kosher salt
FOR THE PORK AND SAUCE
6 boneless pork chops, 4 ounces each, about 1/2-inch thick
2 large apples
2 tablespoons butter
All-purpose flour, for dusting
½ cup hard cider, plus 2 tablespoons
2 teaspoons Dijon mustard
1 and 1/2 cups chicken broth
2 teaspoons potato starch dissolved in 2 tablespoons cold water
3 tablespoons crème fraîche
1 tablespoon Calvados, apple brandy or Cognac, optional
2 tablespoons finely cut chives
2 tablespoons chopped parsley
Readiness
Influence the zest to salt: Put peppercorns, cloves, allspice and sage in a zest factory or mortar and granulate to a powder. Evacuate to a bowl and mix in salt. Season pork cleaves on the two sides with salt blend. (There will be some salt blend remaining; utilize it to season the sauce, Step 4.) Cover and leave hacks at room temperature to retain seasonings for no less than 30 minutes.
Peel, quarter and center apples, at that point cut every apple into 12 wedges. Liquefy 1 tablespoon margarine in a wide skillet and raise warmth to medium-high. Include apple wedges in a single layer and dark colored delicately on one side, around 2 minutes. Darker on the opposite side and cook for 2 minutes more, or until the point that apples are cooked through yet at the same time firm. Expel apples from container and keep warm.
Add 1 tablespoon spread to skillet and whirl to liquefy. Tidy pork slashes with flour, and place in dish and dark colored delicately for around 4 minutes for each side. Modify warm if important to shield pork from cooking too rapidly. Expel cleaves and keep warm on a platter in a low stove. Dispose of residual margarine.
Add ½ container juice to skillet, raise warmth to high and cook down to a syrup. Include mustard and chicken stock, and heat to the point of boiling, at that point lessen warmth to a stew. Include potato starch and mix with a wire rush as the sauce thickens. Mix in crème fraîche. Season to taste with outstanding spiced salt. Include 2 tablespoons juice and the Calvados, if utilizing. Cook for 1 minute more.
Spoon sauce over the cleaves, at that point spoon the apples around the platter. Sprinkle with chives and parsley.
Loved this and "cheated" quite a bit. I used dried spices, the amounts determined by smell (and adjusted each time I have made this) and made a dry rub for the pork. I cooked the apples in butter and Apple Jack, and made a quick cold sauce of yogurt and dijon mustard and the spices to serve on the side. I used a leftover chop the next day cubed and tossed into a vegetable stir-fry. Outstanding! My family has learned to love pork--thanks David.