Recipe by Eliza S
This recipe comes from Gourmet Magazine's September 2003 Food and Television issue. It is supposed to be a take on pork chops Alice may have fed the Brady Bunch. My husband and I really enjoyed this recipe. I particularly liked the applesauce. I halved all the ingredients when I made it.
For Pork Chops
- 2 cups milk
- 3 teaspoons salt
- 8 pork chops (1/2 inch thick with or without bone, 2 lb total)
- 3 1⁄2 cups breadcrumbs (they suggest making them from firm white sandwich bread toasted and ground in a food processor, I ju)
- 1 tablespoon minced garlic
- 2 teaspoons chopped fresh rosemary (or 1/2 tsp dried, crumbled)
- 2 teaspoons chopped fresh thyme (or 1/2 tsp dried, crumbled)
- 2 -3 tablespoons vegetable oil
- 2 -3 tablespoons unsalted butter
- 3 lbs apples (McIntosh and Gala, I also threw in some green apples which gave it a bit of tartness that I liked)
- 1⁄4 cup water (I ended up adding 1/2 cup)
- 3 tablespoons sugar
- 1 tablespoon cider vinegar
- 1 bay leaf
- 1⁄4 teaspoon ground allspice
Directions See How It's Made
- Marinate pork chops.
- Stir together milk and 2 teaspoons salt in shallow 3-quart dish, then add pork chops. Marinate, covered and chilled, turning over once, at least 1 hour.
- Make applesauce while chops marinate.
- Peel, core, and coarsely chop apples, then stir together with remaining applesauce ingredients in a 3-quart heavy saucepan. Bring to a simmer, stirring ocassionaly, then reduce heat to moderately low and cook, covered, stirring ocassionally, until apples are falling apart, 15 to 20 minutes. Discard bay leaf and mash apples with a fork. Keep applesauce warm, covered.
- Preheat oven to 200 degrees.
- Stir together bread crumbs, garlic, rosemary, thyme, and remaining teaspoon salt in a shallow bowl.
- Lift pork chops from milk 1 at a time, letting excess drip off, and dredge in bread crumbs, lightly patting crumbs to help adhere, then transfer to a tray, arranging in 1 layer.
- Heat 2 Tbsp oil and 2 Tbsp butter in 12-inch heavy skillet over moderately high heat until foam subsides then saute pork chops in 2 to 3 batches, without crowding, turning over once, until golden brown and just cooked through, 5 to 6 minutes per batch. Transfer as cooked to a platter and keep warm in oven. (Add more oil and butter to skillet as needed).
- Serve pork chops with applesauce.