PORK CHOPS ARE A UNIVERSAL FAVORITE BUT TRICKY TO COOK. FOR TWO REASONS: THE MOST POPULAR CUT IS THE RIB CHOP, WHERE MOST OF THE FAT IS ONE THE OUTSIDE. FAT IS NOT ONLY A SOURCE OF FLAVOR (THINK BACON), BUT IT ALSO BASTES THE TISSUE AS IT COOKS, KEEPING IT MOIST AS WELL AS TASTY. AND DESPITE THE ZERO RISK OF TRICHINOSIS IN PORK, A LOT OF PEOPLE ARE LEERY ABOUT EATING "UNDER-COOKED" PORK. WHEN A PORK CHOP IS COOKED PAST PINK IT GETS TOUGH AND DRY. ONE FIX IS TO LOOK FOR OTHER CUTS. MY FAVORITE IS THE PORK COLLAR STEAK, WHICH IS VEINED WITH ENOUGH FAT TO KEEP IT JUICY EVEN IF YOU STRAY PAST PINK IN THE COOKING. THE OTHER IS OBVIOUS-- DON'T OVERCOOK IT. THIS RECIPE IS A FAIL-SAFE. THE CHOPS ARE FIRST BROWNED. THEN YOU MAKE A SAUCE WITH APPLES, A TOUCH OF CALVADOS AND A GENEROUS AMOUNT OF CRÊME FRAÎCHE. MY GO-TO GASTRONOMIC PANACEA. YOU RETURN THE BROWNED CHOPS TO THE PAN TO WARM UP IN THE SAUCE. THE CONTRAST BETWEEN THE SWEETNESS OF THE PORK AND THE SOUR TANG OF THE APPLES IS ALMOST IRRESISTIBLE.
DRY THE CHOPS THOROUGHLY WITH PAPER TOWELS. SALT AND PEPPER.
PRE-HEAT A CAST IRON PAN FOR 2-3 MINUTES. ADD A SPLASH OF PEANUT OR OLIVE OIL. LAY IN THE CHOPS AND COOK FOR ABOUT 2 MINUTES A SIDE OR UNTIL THEY ARE NICELY BROWNED. REMOVE TO A PLATE.
MEANWHILE, PEEL THE APPLES, CUT INTO QUARTERS, REMOVE THE CORES AND CUT AGAIN INTO EIGHT PIECES.
TRIM LEEKS LEAVING THE WHITE PARK. SLICE LENGTHWISE IN HALF. RINSE UNDER RUNNING WATER TO REMOVE ANY GRIT. SLICE CROSSWISE INTO 1/2" PIECES.
ONCE YOU'VE REMOVED THE CHOPS, TOSS THE APPLES INTO THE PAN AND BROWN OVER HIGH HEAT.
REDUCE HEAT AND ADD THE LEEKS. COOK FOR A MINUTE OR UNTIL THEY ARE TRANSLUCENT.
HEAT THE CALVADOS IN A SMALL SAUCEPAN. BEING CAREFUL TO AVERT YOUR EYEBROWS, LIGHT THE CALVADOS WITH A MATCH, IF IT DOESN'T DO SO SPONTANEOUSLY. IT WILL FLARE UP AS THE ALCOHOL BURNS OFF.
POUR THE CALVADOS INTO THE PAN WITH THE APPLES. STIR IN THE CRÉME FRAÎCHE.
STIR FOR A MINUTE WITH A WOODEN SPOON, SCRAPING UP BROWNED BITS FROM THE PAN TILL THE MIXTURE THICKENS A BIT.
RETURN THE CHOPS TO THE PAN AND BASTE WITH THE SAUCE FOR MINUTE. PUT ON INDIVIDUAL PLATES. GARNISH WITH A SCATTERING OF FRESH HERBS OR CHIVES.
SERVES4
Ingredients
Directions
DRY THE CHOPS THOROUGHLY WITH PAPER TOWELS. SALT AND PEPPER.
PRE-HEAT A CAST IRON PAN FOR 2-3 MINUTES. ADD A SPLASH OF PEANUT OR OLIVE OIL. LAY IN THE CHOPS AND COOK FOR ABOUT 2 MINUTES A SIDE OR UNTIL THEY ARE NICELY BROWNED. REMOVE TO A PLATE.
MEANWHILE, PEEL THE APPLES, CUT INTO QUARTERS, REMOVE THE CORES AND CUT AGAIN INTO EIGHT PIECES.
TRIM LEEKS LEAVING THE WHITE PARK. SLICE LENGTHWISE IN HALF. RINSE UNDER RUNNING WATER TO REMOVE ANY GRIT. SLICE CROSSWISE INTO 1/2" PIECES.
ONCE YOU'VE REMOVED THE CHOPS, TOSS THE APPLES INTO THE PAN AND BROWN OVER HIGH HEAT.
REDUCE HEAT AND ADD THE LEEKS. COOK FOR A MINUTE OR UNTIL THEY ARE TRANSLUCENT.
HEAT THE CALVADOS IN A SMALL SAUCEPAN. BEING CAREFUL TO AVERT YOUR EYEBROWS, LIGHT THE CALVADOS WITH A MATCH, IF IT DOESN'T DO SO SPONTANEOUSLY. IT WILL FLARE UP AS THE ALCOHOL BURNS OFF.
POUR THE CALVADOS INTO THE PAN WITH THE APPLES. STIR IN THE CRÉME FRAÎCHE.
STIR FOR A MINUTE WITH A WOODEN SPOON, SCRAPING UP BROWNED BITS FROM THE PAN TILL THE MIXTURE THICKENS A BIT.
RETURN THE CHOPS TO THE PAN AND BASTE WITH THE SAUCE FOR MINUTE. PUT ON INDIVIDUAL PLATES. GARNISH WITH A SCATTERING OF FRESH HERBS OR CHIVES.
SERVES4
