Tuesday, 1 December 2009
Recipe - Pork Chops with Jack Daniels and Apple Sauce
This is a recipe that originates in a great little cookbook, Dollars to Donuts, that I more or less found by mistake. I was lazily browsing around Amazon when I spotted it in one of those 'other customers who bought this' listings. Since it was more than fairly priced I decided to get a copy. Something that was a good decision.
The book is full of down to earth and sensible recipes that won't cost you an arm and a leg to cook. Almost all recipes can be freestyled, often with a note on how to cook them differently or different sides that goes well with them.
All in all a book that I highly recommend. You can find it here on Amazon UK and Amazon US. There's a also a site/blog for the book here MyD2D.
When I came across the following recipe, slightly changed in my version, in the book I remembered that I hadn't had pork chops for ages so it had to be tried.
I really liked it and my normal charity case (read: leftover recipient) praised it highly too. Give it a go, and why not see if you can track down a copy of the book too.
I served this with pan fried salad potatoes but I think it would go very well with mashed potatoes too. Creamed spinach on the side would probably raise it yet another level.
Ingredients (serves 2 - 4)
4 pork chops
250 ml apple juice
120ml Jack Daniels (divided 2 x 60 ml)
60 ml cider vinegar
4 tsp Dijon Mustard
2 tsp Lemon juice
1 tsp dried sage
1/4 tsp cayenne pepper (more if you want a bigger kick)
1 Granny Smith apple, cored, halved and thinly sliced
1 red onion, halved and thinly sliced
Whisk together the apple juice, 60 ml of JD, vinegar, mustard, lemon juice, sage, cayenne pepper, salt and pepper in a bowl. Pour the marinade into a measuring jug. Pop the pork chops into a large freezer bag and pour half of the marinade on top, mixing well. Marinade the pork chops in the fridge for at least 30 minutes but preferably over night. Cover the remaining marinade in the measuring jug with some clingfilm and refrigerate until it is time to cook.
Pre-heat the oven to 120c. Remove the pork chops from the plastic bag and pat them dry, you can now get rid of the bag and its liquids. Make two or three vertical cuts in the fat on each pork chop to stop them from curling up when fried.
Heat the oil in a pan on medium heat. Fry the pork chops for about 3 - 4 minutes on each side, until golden brown and cooked all the way through. Put the chops on a oven-safe platter, cover with some tin foil and keep them in the oven until it's time to serve.
In the meantime, add the onion and apple to the pan and cook whilst stirring until they both start to brown, something that will take about 8 minutes or so. Pour in the marinade from the measuring jug and add another 60 ml of JD. Bring to a simmer, reduce the heat to medium and cook for another 3 - 4 minutes or until the sauce has reduced a little bit.
Serve the chops with the sauce on top.