Michael's Home Cooking | Pork Chops in Apple and Prune Sauce with Michael's Home Cooking @MichaelsHomeCooking | Uploaded 6 years ago | Updated 1 day ago
Another way to serve Pork Chops in an Apple Brandy Cream Sauce, so good! Please see description below for full recipe and ingredients. This would make a great supper for company or any day!
Ingredients:
2 Pork Chops, you could use four chops.
salt and pepper for the chops
Olive Oil for frying
1/4 cup shallot
1 chopped scallion
1/4 cup Apple Brandy
3/4 cup chicken broth
1/4 cup heavy whipping cream
Optional:
6 or 8 prunes heated in 1/2 cup chicken broth
Heat your skillet over medium to medium high heat.
Add your olive oil and chops.
Cook for 4 minutes per side or to your liking
Remove the chops and keep warm
Add your shallot and scallion to the pan, cook for one or two minutes.
Add your Apple Brandy, it will instantly deglaze your pan and reduce to two tablespoons brandy.
Add your 3/4 cup chicken broth and reduce to half.
Add your 1/4 cup cream
Heat to boiling and add your cornstarch slurry or you could use a pat of cold butter instead.
Add your prunes to the sauce, then serve with your warm chops.
This is so very good!
The prunes add a nice touch to this, take a taste of the pork with half of a prune, such a nice combination.
I have also used dried apples with the prunes, simmering both together in some chicken stock as I did the prunes. This gives you even more fruit and is like a side dish instead of just a prune garnish.
I saw Jacques Pepin make this on TV and had to try it, glad I did :)
I did not use his exact ingredients, but similar.
This would work well with boneless chicken and boneless pork chops as well, just adjust the cooking time on the chicken/pork according to thickness.
Thank you for watching!!
~michael
Another way to serve Pork Chops in an Apple Brandy Cream Sauce, so good! Please see description below for full recipe and ingredients. This would make a great supper for company or any day!
Ingredients:
2 Pork Chops, you could use four chops.
salt and pepper for the chops
Olive Oil for frying
1/4 cup shallot
1 chopped scallion
1/4 cup Apple Brandy
3/4 cup chicken broth
1/4 cup heavy whipping cream
Optional:
6 or 8 prunes heated in 1/2 cup chicken broth
Heat your skillet over medium to medium high heat.
Add your olive oil and chops.
Cook for 4 minutes per side or to your liking
Remove the chops and keep warm
Add your shallot and scallion to the pan, cook for one or two minutes.
Add your Apple Brandy, it will instantly deglaze your pan and reduce to two tablespoons brandy.
Add your 3/4 cup chicken broth and reduce to half.
Add your 1/4 cup cream
Heat to boiling and add your cornstarch slurry or you could use a pat of cold butter instead.
Add your prunes to the sauce, then serve with your warm chops.
This is so very good!
The prunes add a nice touch to this, take a taste of the pork with half of a prune, such a nice combination.
I have also used dried apples with the prunes, simmering both together in some chicken stock as I did the prunes. This gives you even more fruit and is like a side dish instead of just a prune garnish.
I saw Jacques Pepin make this on TV and had to try it, glad I did :)
I did not use his exact ingredients, but similar.
This would work well with boneless chicken and boneless pork chops as well, just adjust the cooking time on the chicken/pork according to thickness.
Thank you for watching!!
~michael
