Roasted Heritage Berkshire Pork Chops With Apple Pan Sauce
photo by Chicagoland Chef du
- Ready In:
- 2 berkshire pork chops, 1 inch thick, I used 3 boneless, bone in works too
- 1 apple, peeled, cored, chopped
- 1⁄4 cup calvados
- 1⁄2 cup demi-glace, can use More Than Gourmet Classic French Veal Stock mixed with water to equal 1/2C
- 1 teaspoon sage, fresh, chopped
- 2 tablespoons butter, divided
- 1 tablespoon olive oil
- salt, to taste
- pepper, to taste
- Preheat the oven to 350ºF.
- Pat the pork chops dry and sprinkle with salt and pepper.
- In an ovenproof pan, put in 1 tablespoon of butter and olive oil, and on high heat, sear the pork chops for 2 minutes on each side, until nice and brown.
- Spoon out most of the fat in the pan and put the pan in the oven.
- Roast the pork chops for 10 minutes, until the internal temperature is 140ºF. It may take less time. Berkshire pork is best at this temperature, which is lower than the USDA recommended temperature of 160ºF. If you are a concerned person, then you are better off sticking with 160ºF. NOTE: cooking time may vary depending on thickness of chops.
- A couple minutes before you think the pork chops are done, you can peel, core and chop the apple into little pieces.
- Take the pan out of the oven, remove the pork chops and keep warm.
- In the now empty pan used to roast the pork, put back on a burner on medium-high heat, and then add the apples, sage and remaining tablespoon of butter. Caramelize for a minute or two.
- Add the Calvados and reduce by half to burn off the alcohol.
- Add the demi-glace, any juices in the bowl from the reserved pork, and salt and pepper. Reduce for minute or two until it is nice and thick.
- Spoon the sauce and apples over the pork chops and serve.
- Serving suggestions: Serve with Boiled carrots and potatoes.
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RECIPE SUBMITTED BY
Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.