Boneless pork loin chops are covered with a creamy fruited brandy sauce. Try this with standard pork chops or pork tenderloin and omit the tenderizing step. You may also substitute apple cider for the brandy and skip the flambe step.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients:
- 4 boneless pork loin chops, cut 1-inch thick
- 1/2 teaspoon ground sage
- 1/2 teaspoon dried thyme
- Kosher salt
- Freshly ground black pepper
- 1/4 cup (about) all-purpose flour for dredging
- 2 Tablespoons butter, divided use
- 1/4 cup finely minced onion
- 1/4 cup apple or pear brandy, slightly warmed
- 1 unpeeled apple, cored and finely chopped
- 1 unpeeled pear, cored and finely chopped
- 1/4 cup heavy cream
- 4 ounces cream cheese, at room temperature
Preparation:
Pound each boneless pork loin chop with a rubber mallet or the back of a heavy skillet to tenderize. Reform into original thickness.
Sprinkle pork on both sides with sage, thyme, kosher salt, and fresh pepper. Pat gently into the meat. Place flour on a shallow plate. Dredge both sides of each seasoned chop, shaking off any excess.
Melt 1 tablespoon of the butter in a heavy skillet. Sear pork on each side, turning only once. Remove to a platter and keep warm.
Add the remaining 1 tablespoon of butter to the skillet, along with the onions. Gently saute until onions are caramelized and golden. Carefully pour the brandy into the skillet. Light with a long match and flambé the onions.
When the flames die out, add the apples, pears, and heavy cream to the skillet. Saute, stirring often, for 3 minutes. Stir in cream cheese, simmering until the cheese is melted and incorporated into the sauce. Do not boil.
Return the pork with its juices to the skillet, turning to coat with the sauce. Let cook 1 minute to reheat.
Serve pork loin chops with the apple-pear sauce.
Yield: 4 servings
Sprinkle pork on both sides with sage, thyme, kosher salt, and fresh pepper. Pat gently into the meat. Place flour on a shallow plate. Dredge both sides of each seasoned chop, shaking off any excess.
Melt 1 tablespoon of the butter in a heavy skillet. Sear pork on each side, turning only once. Remove to a platter and keep warm.
Add the remaining 1 tablespoon of butter to the skillet, along with the onions. Gently saute until onions are caramelized and golden. Carefully pour the brandy into the skillet. Light with a long match and flambé the onions.
When the flames die out, add the apples, pears, and heavy cream to the skillet. Saute, stirring often, for 3 minutes. Stir in cream cheese, simmering until the cheese is melted and incorporated into the sauce. Do not boil.
Return the pork with its juices to the skillet, turning to coat with the sauce. Let cook 1 minute to reheat.
Serve pork loin chops with the apple-pear sauce.
Yield: 4 servings
