Thursday, June 21, 2012

Weeknight Quickie: Rosemary Porkchops and Applesauce

This one is a real quickie, both post-wise and cooking-wise.  It's my go-to recipe for porkchops, the one I keep coming back to for flavor and easiness.  Perfect for a delicious weeknight dinner, even when you have the unexpected guest.  The applesauce really makes the dish in my mind.  Once you've had homemade applesauce you will never go back to any store bought kind.  It's so easy to prepare, there's no added sugar, it's just apples and spices and oh so delicious! 


Rosemary Porkchops and Applesauce
From Epicurious

Serves 4-8

{pork chops}
2 cups milk
3 teaspoons salt
8 (1/2-inch-thick) pork chops
3 1/2 cups bread crumbs (I used panko)
1 tablespoon minced garlic
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
2 to 3 tablespoons vegetable oil
2 to 3 tablespoons olive oil

3 lb mixed apples (any kind is fine depending on how tart you want it)
1/4 cup water
1 tablespoon cider vinegar
1 Turkish or 1/2 California bay leaf
1/4 teaspoon ground allspice


1.  Marinate pork chops: Stir together milk and 2 teaspoons salt in a shallow 3-quart dish, then add pork chops. Marinate, covered and chilled, turning over once, at least 1 hour.

2.  Make applesauce while chops marinate: Peel, core, and coarsely chop apples, then stir together with remaining applesauce ingredients in a 3-quart heavy saucepan. Bring to a simmer, stirring occasionally, then reduce heat to moderately low and cook, covered, stirring occasionally, until apples are falling apart, 15 to 20 minutes. Discard bay leaf and mash apples with a fork. Keep applesauce warm, covered.

3. Preheat oven to 200°F. Stir together bread crumbs, garlic, rosemary, thyme, and remaining teaspoon salt in a shallow bowl.

4. Lift pork chops from milk 1 at a time, letting excess drip off, and dredge in bread crumbs, lightly patting crumbs to help adhere, then transfer to a tray, arranging in 1 layer.

5.  Heat 2-4 tablespoons oil in a 12-inch heavy skillet over moderately high heat, then sauté pork chops in 2 or 3 batches, without crowding, turning over once, until golden brown and just cooked through, 5 to 6 minutes per batch. Transfer as cooked to a platter and keep warm in oven. Serve pork chops with applesauce.

Monday, June 18, 2012

Cherry Frangipane Tartlettes

I love that cherry season is here as it reminds me that summer is almost here, but I don't love the prices at the markets.  As much as I love cherries, I don't buy them as often as I would like to.  I love the color and delicate flavor of Ranier's , but $9.99/lb!? (whole foods) no thank you.  However, I did let myself give in to some sweet red cherries.  They were wonderfully sweet on their own, but I went ahead and made these little tartlettes, inspired by this recipe. The combination of cherry and frangipane is a match made in heaven - add to that the crunch of the outside crust? Perfection. 

The antioxidants responsible for the cherries' bright red color are also responsible for many anti-inflammatory properties and other health benefits, so you won't have to feel quite as guilty snacking on these babies ;)


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