Recipe by Julie Tremmel
This is the perfect supper for a cool evening.
Top Review by GoodnPlentiful
Alright recipe though I will make some changes next time. Firstly, I cut down the onions to one large because two seemed so much and barely fit in the baking dish. I also had to saute them in two batches as well as the pears and apples. Secondly, the baking time was really off. After 20 minutes, the chops were still visibly raw. Total time to get the internal temperature to 160 degrees was over 50 min. I used a 32 oz pork loin and cut it into 4 8 oz chops which were rather thick so that might have been the issue. It would have been nice to know the thickness of the meat as well as the ounces since this extended baking time rendered the fruits very soggy. Lastly, the entire dish came out very soupy and the apple brandy and smoked flavor was lost. Next time I will bake the dish without cooking the fruits and add a splash of the brandy before baking. Also, making a reduction of the broth and more brandy to spoon over top would add more flavor. But I will say that the meat was extremely tender and got raves. Added note: I smoked the pork by turning our gas grill into a makeshift smoker. I soaked hickory chips for 30 min, removed the coals from the grill and placed the chips in a pan at bottom. Once lit and smoldering, I put the meat on a baking rack on top of a cookie sheet and put on the top rack of the grill. I smoke them about 15-20 minutes and they turn out perfect.
- 1 tablespoon olive oil
- 4 (8 ounce) smoked pork chops
- 2 tablespoons unsalted butter
- 2 medium onions, cut into thin half moons
- 1⁄8 teaspoon salt
- 1⁄4 teaspoon fresh cracked black pepper
- 2 granny smith apples, peel, core, cut into 1/2 inch thick wedges
- 2 bosc pears, peel, core, cut lengthwise into 1/2 inch thick slices
- 1⁄2 teaspoon dried sage
- 1⁄2 teaspoon dried rosemary
- 1⁄4 cup Applejack or 1⁄4 cup calvados
- 1⁄2 cup low sodium beef broth
Directions See How It's Made
- Position rack in the center of oven and preheat to 375°F
- In large nonstick skillet heat the oil over medium high heat. Add the pork chops and cook, turning once, until browned on both sides, about 5 minutes; set aside.
- Add 1 tablespoons butter to the skillet. Add the onion and cook, stirring often, until golden brown, about 10 minutes. Season with the salt and pepper. Transfer to a 13x9-inch baking dish.
- Add the remaining 1 tablespoons butter to the skillet and heat. Add the apples, pears, sage and rosemary. Cook, stirring often, until lightly browned, about 3 minutes. Stir into the onions and top with the pork chops. Pour in the broth and applejack. Cover tightly with foil.
- Bake until pork chops are heated through and fruit is tender, about 20 minutes. Serve immediately.