Apple And Brie Smothered Pork Chops Recipes

BRIE SMOTHERED PORK CHOPS

Steps:

• For the brine and pork chops: Combine 2 cups water, brown sugar, vinegar, 2 tablespoons salt, garlic, peppercorns, thyme, mustard powder and red pepper flakes in a large saucepan and set over high heat. Bring to a simmer and stir until the sugar has dissolved. Remove from the heat and add the ice cubes to bring down the temperature. Once cooled and the ice cubes have dissolved, add to a resealable plastic container (or a plastic bag) and add the pork chops. Place in the fridge for 1 hour.
• Tie each pork chop around the perimeter with a piece of kitchen twine. This will help the chop retain a nice, round shape while cooking.
• Preheat the oven to 350 degrees F.
• Remove the chops from the brine and pat dry with some paper towels (removing the excess moisture on the surface allows the pork chop to sear and caramelize). Sprinkle lightly with salt and pepper. Set a large cast-iron skillet over high heat. Coat the pan with oil and when the oil starts to smoke, add the pork chops to the pan. Cook over high heat until well browned, 8 to 10 minutes. Turn the chops over and reduce the heat slightly to allow the chops to cook through. Cook on the second side until golden brown, about 8 minutes. When done, remove the pork chops from the skillet and place onto a sheet tray. Divide the slices of the Brie between the chops and layer evenly on each so they are covered well. Place the sheet tray into the oven and cook until the Brie is just melted and the pork has cooked to 140 to 145 degrees F. Remove from the oven and transfer the chops to a plate to rest.
• For the pan sauce: Meanwhile, place the skillet back over medium-high heat. Add a drizzle of olive oil and then add the apples and onions. Saute for 4 to 5 minutes, and then add the Calvados. Allow the alcohol to cook off (you can flambe at this stage if desired by igniting the Calvados in the pan). Once the Calvados has reduced, add the stock and simmer. Season with some salt and pepper. Allow to reduce for 2 to 3 minutes, and then remove from the heat and swirl in the cold butter cubes. This will thicken the sauce and give it a nice sheen. Serve the Brie-topped pork chops with the sauce.

SMOTHERED PORK CHOPS WITH APPLES, ONIONS AND CABBAGE

Steps:

• Season both sides of the pork chops with the Essence and kosher salt. Lightly dredge in the flour.
• Heat the olive oil in a large Dutch oven or heavy pot over high heat. Add the pork chops 2 at a time, and cook until lightly browned, about 2 minutes per side. Remove the pork chops and transfer to a platter. Repeat with the remaining pork chops and set aside.
• Reduce the heat to medium-high, and add the apples and onions. Cook, stirring occasionally, until the apples and onions are golden brown, 3 to 4 minutes. Add the cabbage and cook, stirring, until wilted, about 5 minutes. Stir in the chicken stock, Calvados, caraway seeds, bay leaves, salt, pepper and herbs. Cook uncovered until sauce comes to a boil. Add the pork chops, cover, reduce the heat to a simmer and cook until the pork chops are fork-tender, about 1 1/2 hours.
• Serve the pork chops with the cabbage and pan juices.
• Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• Combine all ingredients thoroughly.

PORK CHOPS WITH APPLES AND ONIONS

Steps:

• Trim the chops of excess fat. Sprinkle generously with salt and pepper on both sides. Heat a 14-inch cast-iron skillet (if you have a smaller one, you'll need to work in batches) over high heat, and then swirl in the olive oil. Lay in the pork chops and don't move them for a few minutes, to assure a good golden sear forms. Turn and brown well on the second side for a total of about 10 minutes. Transfer the chops to a warm plate.
• Swirl the butter into the pan. Add the onion and apples. Saute until the onion slices are lightly caramelized and the apples have begun to soften, about 8 minutes. Stir in the beer or other liquid. Return chops to the pan.
• Cook until the pork is tender, about 15 more minutes (depending on the size of the chops), turning halfway through and covering the chops with the apple mixture. If the apple mixture needs a little thickening, transfer the chops to the warm plate again and simmer the mixture on high for a few minutes to reduce. Serve the chops over rice or mashed potatoes with a large spoonful of the apple-onion mixture over the top.

SMOTHERED PORK CHOPS WITH APPLES AND CHEDDAR CHEESE

Steps:

• Preheat the oven to 450°F. Spray a large foil-lined baking sheet with cooking spray.
• Separate the onion rings. Lay the onion rings and apples in a single layer on the prepared baking sheet. Spray lightly with cooking spray, and season with salt and pepper to taste. Roast the apples and onions until the apples are tender and beginning to brown, about 20 minutes.
• Turn the broiler on high. Broil the apples and onions until they are slightly charred, about 3 minutes.
• Put about 3/4 cup of the apple-onion mixture into a blender, and add the chicken broth. Puree until the mixture is smooth. (Set the remaining apples and onions aside.)
• Heat a large cast-iron skillet over high heat. Season the pork with salt and pepper to taste. When the pan is hot, spray it with cooking spray and add the pork. Sauté until the pork is golden brown and just cooked through, about 3 minutes per side. Transfer the pork to a serving platter, and tent it with foil to keep it warm.
• Reduce the heat under the skillet to low and add the pureed apple mixture. Whisk in the mustard. Add the remaining roasted apples and onions and the tarragon to the skillet. Remove the skillet from the heat, and season with salt and pepper to taste. Stir to evenly coat the apples and onions with the sauce.
• Spoon the apple mixture over the pork chops, sprinkle with the cheese, and serve.
• nutrition information
• Fat: 15g (before), 6.5g (after)
• Calories: 500 (before), 243 (after)
• Protein: 30g
• Carbohydrates: 16g
• Cholesterol: 79mg
• Fiber: 2g
• Sodium: 526mg

MUSTARD-BAKED PORK CHOPS W/BRIE

Steps:

• In a sml bowl, combine seasoned breadcrumbs, parsley, melted butter, garlic & thyme. Set crumb mixture aside.
• In a wide, shallow bowl combine flour, coriander, salt & pepper.
• Evenly coat both sides of ea chop w/mustard & then coat w/flour mixture.
• Heat oil in skillet over med-hi heat. Brown chops well on ea side & place in a shallow baking dish.
• Cut Brie in half & then cut again horizontally to form thin half-circles & place 1 on ea chop. Spoon crumb mixture on top of cheese-covered chops.
• Bake (uncovered) in a 400°F oven for 20 minutes or till breadcrumbs are golden & chops just done. Serve immediately.