Showing posts with label pork chops. Show all posts
Showing posts with label pork chops. Show all posts

23 September 2007

Pork Tenderloin with Apples, Cider and Calvados


We awoke Sunday to the sound of gunshots, coming from either across the river or the swampy area to the west of our neighborhood. It is ruffed grouse and wild turkey season, and there are some of the former and plenty of the latter around wooded areas here, in and out of the city.

The day was warm and sunny, but when the chill set in at dusk I closed the doors against it. I could smell the smoke from my neighbor’s wood fire and hear honking from the Canada geese down by the river.

These are good nights to hunker down at home with a seasonal meal and a hearty wine.

Tonight, we continued the apple theme, preparing Pork with Apples, Cider and Calvados, a recipe adapted from Epicurious.


  • 1 pound pork tenderloin

  • 5 tablespoons butter
  • 4 Golden Delicious apples, cored
  • 1 teaspoon brown sugar
  • 2 large shallots, peeled and chopped
  • 1 tablespoon fresh thyme
  • ¼ cup Calvados
  • 1 cup half-and-half
  • ¼ cup apple cider


Slice pork into ½ inch thick slices. Place between wax paper and flatten with a mallet. Wrap or cover and refrigerate.

Melt twp tablespoons butter in large skillet over medium heat. Add apples and sugar. Brown apples lightly, for about 5-6 minutes. Remove from skillet, and set aside.

Melt two more teaspoons of butter over high heat. Add the pork. Season with salt and pepper. Sauté until cooked gthrough and lightly browned, about 2 minutes per side. Set aside, keeping the pork warm.

Melt one teaspoon butter in the same skillet. Brown shallots, adding the fresh thyme. Add Calvados and boil until reduced to glaze. Blend in half-and-half and cider and boil until entire mixture thickens. Season with salt and pepper.

Reheat apples and pork. Serve with sauce.

To round out the meal, I roasted red potatoes and Brussels sprouts in olive oil and salt and pepper. I paired the meal with a simple but robust red table wine. For dessert, there were pumpkin bars.

When I make this again, I will experiment with other tart apples, red ones this time to give the dish some color. I will likely add more shallots, too.

09 April 2007

Cabbage with Pork Chops and a Recipe for Cole Slaw

My family was never big on cooked cabbage, except perhaps when my father wanted corned beef and cabbage.

I discovered how good it could be while I was in college. What's college for if not to discover new ideas, tastes and directions?

Recently we needed a quick supper and I found one in Ships of The Great Lakes Cookbook, the subject of a recent Cookbook Spotlight hosted by The Sour Dough and Weekend Cookbook Challenge.

Braised Pork Chops with Cabbage

  • 2 Tablespoon vegetable oil
  • 4 thick pork chops
  • 1 medium onion, sliced
  • 1 medium head cabbage, cut into 1/2-inch slices
  • 1 cup tomato juice
  • 2 teaspoons beef bouillon granules
  • 1/2 teaspoon caraway seeds
  • 1/4 teaspoon pepper


Heat oil in heavy skillet. Brown pork chops over medium heat, about 4 minutes each side. Add onion and cabbage. Mix remaining ingredients in small bowl and add to pan. Cover and cook for about 35 minutes.

The pork chops were tender. The cabbage was tasty, and even better the next day and the day after that. I will make this again, and serve it with green beans and cinnamon applesauce.

Cabbage is rapidly becoming a favorite vegetable in my kitchen. Every two weeks, sometimes every week, I make two small batches of cole slaw.

My Mother's Cole Slaw

  • 2 cups grated cabbage
  • 3/4 cup grated carrot
  • 1/3 cup grated green pepper
  • 2 teaspoons minced onion
  • 3/4 cups mayonnaise
  • dash freshly ground pepper
  • dash sel de fleur
  • dash paprika for color

I've tasted some great apple slaws recently, but this one remains my standard. Even when dad's a chef, there's nothing like mom's food!