Saturday, December 8, 2012

Glazed Pork with Apples and Orange Cognac Sauce

Glazed Pork with Apples and Orange-Cognac Sauce
served with Sautéed Red Cabbage and Crispy Smashed Roasted Potatoes

Recipe from Martha Stewart
Adapted and Husband-Tested in Alice’s Kitchen

Oh, the fragrance of this autumn dish will bring ‘em in from outside. Pork and apples are a great combination. Go to Pick the Perfect Apple System at for suggestions about what type of apples to use for this and other apple dishes. All of the ingredients for this man-pleasing dish, including the local pork, can be found at Lost River Market & Deli. (Well, you’ll have to get cognac elsewhere.)

1 Tablespoon olive oil
4 loin pork chops, 1-inch thick
Salt and freshly ground black pepper
8 sprigs fresh thyme or 2 teaspoons dried thyme
2 oranges, halved
1 Tablespoon cognac
3 crisp cooking apples, peeled, cored, and cut into 1/4-inch slices
1 teaspoon sugar

Heat olive oil in a large skillet over medium-high heat. Season pork chops on both sides with salt and pepper. Place 2 sprigs thyme (or sprinkle with dried thyme) on each pork chop, and add to the skillet. Sauté until browned, 3 to 5 minutes.
Turn chops over, and squeeze the juice from the oranges over the pork. Reduce the heat to medium. Cover, and continue cooking until an instant-read thermometer reads 160 degrees, about 10 minutes. Remove to a platter, and cover to keep warm.
To prevent a flare up, remove skillet from heat, then heat cognac. Return the skillet to medium heat, and cook for about 1 minute. Add apples, and cook until caramelized and tender, 5 to 7 minutes. Season with salt and pepper to taste, and sprinkle with the sugar. Stir well to coat apples. Serve immediately with pork chops.

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