Chef Larry

Shallot And Apple Crusted Pork Chops

Chef Larry's Recipe

Chef Larry

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Ingredients

4 double cut pork chops bone-in, 9-10 oz.

1 1/2 oz. cooking oil

1/2 c. shallots, thinly sliced

1/2 c. green apples, Granny Smith or Pippin, julienne cut

1/4 c. flour

1/4 c. parsley, chopped

2 t. Dijon mustard

Salt to taste

Fresh ground black pepper to taste

For the sauce

1 1/2 oz. butter

1/4 t. garlic, minced

3/4 t. shallots, minced

4 oz. Ruby Port wine

2 c. Demi-glace or brown sauce

1/2 c. heavy cream

Squeeze of fresh lemon

Salt to taste

Fresh ground black pepper to taste

Method
Prepare crust by combining shallots, apples, flour and parsley. Season with salt and pepper. Reserve. Preheat saute pan or skillet with oil. Season pork chops with salt and pepper. Sear pork chops in hot pan and remove, reserve pan with oil keeping hot over low heat. Brush one side of each pork chop with dijon mustard.

Top with a generous amount of the shallot and apple crust mixture. Press down slightly to insure that crust adheres to pork chops. Place pork chops crust side down in saute pan and cook until crust is golden brown. Carefully turn pork chops over and cook on remaining side for 3 minutes. Transfer pork chops to a tray and roast in an oven at 350 degrees (F) until done (approximately 10 minutes).

Prepare sauce by sauteing garlic and shallots in butter until translucent, do not brown. Add Port wine and reduce by 1/2. Stir in brown sauce and cream, bring to a simmer. Season with squeeze of lemon, salt and pepper. Reserve. When pork chops are done transfer to warm plates and serve with port wine sauce.

Makes 4 servings

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