ezRecipe-Zee: Cooking Recipe: How to make Cider-Brined Pork Chops With Creamed Leeks And Apples

Cider-Brined Pork Chops With Creamed Leeks And Apples

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Date Added:	April 15, 2008
Calories:
Serves:	4
Prep. Time:	0:00
Category:	Main Dish, Pork, Restaurant, Copy Cat / Restaurant

Ingredients:

4 1/4 cups          apple cider
3     tablespoons   coarse salt
6                   allspice berries
1                   bay leaf
4                   bone-in center-cut pork rib chops
4     tablespoons   butter - (1/2 stick)
5     large         leeks, white and pale green parts only
1     cup           whipping cream
                    Salt
                    Freshly-ground black pepper
1 1/2 pounds        Granny Smith apples
                    and halved, each half cut into 4 wedges
2     tablespoons   sugar
1/2   cup           chicken stock
                    = (or canned low-salt chicken broth)
1/3   cup           Calvados
                    Olive oil

Directions: one line for each direction. When saved the lines will be numbered.

Bring 4 cups cider, salt, allspice, and bay leaf to boil in large saucepan, stirring to dissolve salt. Cool completely. Place pork in 13- by 9- by 2-inch glass baking dish. Pour brine over. Cover; refrigerate overnight.
Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add leeks; saut� until tender, about 7 minutes. Add cream and simmer until slightly thickened, about 3 minutes. Season to taste with salt and pepper. (Creamed leeks can be made 1 day ahead. Cover and chill.)
Melt remaining 2 tablespoons butter in large nonstick skillet over medium heat. Add apples and saut� 10 minutes. Add sugar and saut� until apples are golden, about 6 minutes longer. Add stock, then Calvados and remaining 1/4 cup cider. Simmer until liquid thickens slightly and apples are tender, stirring occasionally, about 5 minutes. Set aside.
Prepare barbecue (medium heat) or preheat broiler. Drain pork. Rinse under cold water; pat dry. Brush pork with oil. Grill or broil to desired doneness, about 5 minutes per side for medium.
Meanwhile, rewarm leeks, thinning with 1 to 3 tablespoons water if necessary. Bring apples to simmer. Spoon leeks onto plates. Top with pork, then apples.
This recipe yields 4 servings.
Comments: Brining the pork makes it especially juicy.

Notes:
Recipe from Coquette Cafe in Milwaukee, W, as published in the article "The New Ethnic Restaurant: Regional French" by Kerri Westenberg

Nutrition Facts not Available

Rating: ()

Added On: April 15, 2008

* Bon App�tit, September 2001