"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pork Chops with Apples & Prunes Recipe

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This recipe for Pork Chops with Apples & Prunes, by , is from The Cassidy Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann Cassidy
Added: Sunday, August 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp. Olive Oil
4 Pork chops 1 1/2" Thick
salt and freshly ground pepper
Emeril's Original Essence
1 cup julienned yellow onions
2 large golden delicious apples, cored, peeled and thinly sliced
1 tbsp. chopped fresh rosemary
2 tsp. minced garlic
2 tbsp. light brown sugar
1/2 cup calvados or brandy
1 1/4 cups chicken stock
3/4 cup pitted prunes - quartered.
1/2 cup heavy cream
2 tbsp. chopped parsley

Directions:
Directions:
Season chops on both sides with salt, pepper and essence. Heat Oil in large deep skillet over medium high heat. Add seasoned chops and cook until browned on both sides about 5-6 minutes on each side. Transfer to a plate to rest.
To the fat in the pan, add the onions and cook stirring until beginning to color, about 5-6 minutes. Add the apples, rosemary and garlic and cook, stirring for 1 minute. Add the sugar and stir. Add the brandy and bring to a boil, stirring to deglaze the pan. Add the stock and prunes and bring to a boil. Return the chops and their juices to the pan, cover and reduce the heat to medium low. Simmer until the fruit and chops are very tender, about 1 hr-1 1/2 hrs.
Remove the chops to a plate and cover with foil to keep warm. Add the cream to the pan and bring to a boil. Cook, stirring occassionally until thickened, about 10 minutes. Return meat and juices to the pan to just rewarm the chops and
soak them in the sauce.
To Serve, place a mound of sweet potatoes in the middle of the plate place a chop on top with a generous scoup of the fruits and sauce. Garnish with freshly chopped parsley.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes - cook 2 hrs.
Personal Notes:
Personal Notes:
Serve with burbon mashed sweet potatoes

 

 

 

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