Brady Bunch Pork Chops Recipes

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PORK CHOPS AND APPLESAUCE BRADY BUNCH STYLE



Pork Chops and Applesauce Brady Bunch Style image

This recipe comes from Gourmet Magazine's September 2003 Food and Television issue. It is supposed to be a take on pork chops Alice may have fed the Brady Bunch. My husband and I really enjoyed this recipe. I particularly liked the applesauce. I halved all the ingredients when I made it.

Provided by Eliza S

Categories     Pork

Time 1h30m

Yield 8 pork chops, 4-8 serving(s)

Number Of Ingredients 15

2 cups milk
3 teaspoons salt
8 pork chops (1/2 inch thick with or without bone, 2 lb total)
3 1/2 cups breadcrumbs (they suggest making them from firm white sandwich bread toasted and ground in a food processor, I ju)
1 tablespoon minced garlic
2 teaspoons chopped fresh rosemary (or 1/2 tsp dried, crumbled)
2 teaspoons chopped fresh thyme (or 1/2 tsp dried, crumbled)
2 -3 tablespoons vegetable oil
2 -3 tablespoons unsalted butter
3 lbs apples (McIntosh and Gala, I also threw in some green apples which gave it a bit of tartness that I liked)
1/4 cup water (I ended up adding 1/2 cup)
3 tablespoons sugar
1 tablespoon cider vinegar
1 bay leaf
1/4 teaspoon ground allspice

Steps:

  • Marinate pork chops.
  • Stir together milk and 2 teaspoons salt in shallow 3-quart dish, then add pork chops. Marinate, covered and chilled, turning over once, at least 1 hour.
  • 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 ocassionaly, then reduce heat to moderately low and cook, covered, stirring ocassionally, until apples are falling apart, 15 to 20 minutes. Discard bay leaf and mash apples with a fork. Keep applesauce warm, covered.
  • Preheat oven to 200 degrees.
  • Stir together bread crumbs, garlic, rosemary, thyme, and remaining teaspoon salt in a shallow bowl.
  • 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.
  • Heat 2 Tbsp oil and 2 Tbsp butter in 12-inch heavy skillet over moderately high heat until foam subsides then saute pork chops in 2 to 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. (Add more oil and butter to skillet as needed).
  • Serve pork chops with applesauce.

BRADY BUNCH PORK CHOPS



Brady Bunch Pork Chops image

I think this recipe is an absolute gem. Really, in all my years of cooking, I don't think I have ever made chops as delectable as these! Crispy-crunchy on the outside, meltingly tender and moist on the inside. The key, I think, is the salty milk marinade/brine, and making sure not to overcook them. Thanks to Gourmet Magazine for this one.

Provided by Lennie

Categories     Pork

Time 2h12m

Yield 8 serving(s)

Number Of Ingredients 10

2 cups 1% low-fat milk
2 teaspoons salt
2 lbs boneless pork chops (8 in total, about 1/2 inch thick)
3 1/2 cups fresh breadcrumbs
1/2 teaspoon garlic powder
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1 teaspoon salt
2 tablespoons olive oil
2 tablespoons butter

Steps:

  • In a large shallow dish, like a 9x13 pan, stir together milk and first amount of salt.
  • Add pork chops (you could use bone-in chops, if you wish) and marinate (if you want to call it that; it's more of a milk brine methinks), covered and in fridge, for at least one hour (maximum 4 hours).
  • Turn chops once, halfway through marinating/brining time.
  • When ready to cook chops, preheat oven to 200F and have ready an ovenproof platter.
  • In a shallow dish (like a pie plate), combine freshly made bread crumbs (grind bread in food processor to make crumbs; you'll need about 8 slices) with garlic powder, rosemary, thyme and remaining amount of salt.
  • Remove chops from milk and let excess milk drip off, then dredge chops in bread crumbs, lightly patting crumbs onto both sides of chops so they adhere.
  • Place breaded pork chops on a tray, keeping chops in one layer.
  • In a large 12-inch skillet over high heat, place butter and oil.
  • Saute chops, 2 1/2 to 3 minutes per side only.
  • DO NOT OVERCOOK, do not crowd chops in skillet, and turn only once; chops should be golden brown and just cooked through.
  • Place cooked chops on platter and keep warm in preheated oven.
  • Cook remaining chops (you may have to do 3 batches, depending on the size of your pan and how many chops you do); add more oil and butter to pan if necessary (it likely will be).
  • I recommend serving with applesauce.

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