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 http://www.apple-works.com/perfect.html#index.html 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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