Prep 50 mins
Cook 40 mins
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
- 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.
I didn't make the applesauce, but the pork chops were fantastic! My 1-1/2 year old loved them too!
I am happy to be the first to review this delicious recipe. I was very happy with how it turned out. The applesauce is simple and very good. The crumb seasoning (I used dry herbs) went well with the apple flavor. It worked well for my family because I served the kids their pork chop cut up and the apple sauce on the side. It looked like breaded chicken and they ate it up. Thanks!