Seared PorkChops with Apples and LeeksFrom gotmusicinme 7 years ago
- 1 1/2 tablespoons butter shopping list
- 1 golden delicious apple, peeled and sliced 1/4-inch thick shopping list
- 1 tablespoon vegetable oil shopping list
- 4 (1-inch) bone-in pork chops shopping list
- 2 leeks, trimmed, halved, cut into 1-inch pieces and washed shopping list
- 1 1/2 teaspoons flour shopping list
- 1/3 cup white wine shopping list
- 1/2 cup chicken stock (plus more if sauce is too thick) shopping list
- 1 teaspoon mustard (optional) shopping list
- 1/4 cup cream shopping list
- 1/3 cup roughly chopped or whole parsley leaves shopping list
How to make it
- In a large nonstick or regular skillet, melt 1 1/2 Tbs butter
- over medium-high heat. Add apples and cook, gently tossing, until
- golden on each side, about 4 to 5 minutes. Remove and keep warm in a low oven or by covering with aluminum foil.
- 2. To the same skillet, add 1 TBs oil. When oil is hot,add pork chops.
- Cook over medium-high heat until golden, about 4 minutes. Turn, cover, and cook an additional 3 to 4 minutes until just cooked through & golden on each side.
- 3. Pour out almost all fat from the pan, leaving 1 tablespoon.
- Add 1 1/2 teaspoons flour to the skillet and stir. Add wine and cook
- for 1 minute, until the mixture forms a thick paste.
- Add chicken stock and leeks and bring to a simmer. Cook until leeks are wilted, about 3 to 4 minutes. Remove cover; add mustard (if desired) and cream. Return chops to skillet and warm through, about 2 minutes.
- Add parsley; taste sauce and adjust for seasoning.
- 4. Serve pork chops with leek sauce and garnish with apples.
- TIP: For a thicker sauce, continue to simmer the chicken stock
- mixture after the lid is removed. For a thinner sauce, add more
- chicken stock.
- posted by Allison Fishman at 12:56 PM