Ingredients
- 2 tablespoons vegetable oil
- 4 (1 1/2-inch thick) center cut pork chops
- Salt and freshly ground black pepper
- 1 cup julienned yellow onions
- 2 large golden delicious apples, peeled, cored, and thinly sliced
- 1 tablespoon chopped fresh rosemary
- 2 teaspoons minced garlic
- 2 tablespoons light brown sugar
- 1/4 cup Calvados or brandy
- 1 1/4 cups chicken stock
- 1/2 cup quartered pitted prunes
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh parsley
- Mashed Sweet Potatoes, recipe follows
Directions
In a large deep saute pan, heat the oil over medium-high heat. Season the chops on both sides with salt and pepper. Add to the pan and cook until browned on both sides, about 4 minutes. Transfer to a plate to rest.
To the fat in the pan, add the onions and cook, stirring, until beginning to color, about 5 minutes. Add the apples, rosemary, and garlic, and cook, stirring, for 1 minute. Add the sugar and stir. Add the Calvados and bring to a boil, stirring to deglaze the pan. Add the stock and prunes and bring to a boil. Return the chops and any accumulated juices to the pan, cover, and reduce the heat to medium-low. Simmer until the pork and fruit are very tender and the pork reaches an internal temperature of 160 degrees F, about 30 minutes.
Remove the pork to a plate and cover to keep warm. Add the cream to the pan and bring to a boil. Cook, stirring occasionally until thickened, about 2 minutes. Remove from the heat and adjust seasoning, to taste. Pour any accumulated juices from the meat into the pan.
To serve, place the sweet potatoes in the middle of 4 plates and top with the chops. Spoon the sauce over the chops, garnish with parsley, and serve.
Mashed Sweet Potatoes:
- 4 large sweet potatoes (about 1 1/2 pounds)
- 1 stick plus 2 tablespoons unsalted butter, softened
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Preheat the oven to 425 degrees F.
Place the potatoes on a roasting pan and roast until tender, 45 minutes to 1 hour. Remove from the oven and let sit until cool enough to handle. Peel the potatoes and place in a large mixing bowl. Add the remaining ingredients and mash with a potato masher or heavy fork. Cover to keep warm until ready to serve.
Yield: 4 servings
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By Jewel104
North Alabama
on January 21, 2013
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These are the best pork chops ever! I was a little intimidated by the ingredients and did not have several on hand, but I forged ahead and WOW! I would have seconds but I'm trying to be good. Here are the substitutions that worked fine for me: instead of Brandy, I used Grand Marnier; instead of prunes, I used regular raisins; instead of heavy cream, I used fat free milk + 1 pat of butter; oh, and instead of golden delicious apples I used some red apples (not sure what kind that the Hubs had bought. I roasted the last sweet potato we had, (per Emeril's directions, but for less time but didn't bother mashing it, to make the mashed sweet potatoes. Do give this dish a try, it comes together amazingly quickly and I feel that, with the substitutions I made, it was "pantry friendly" and maybe just maybe a little lower in fat. It indeed, smells, amazing while cooking, too. YUMMY! Thanks, Emeril!
By twocatshere
Kenner, LA
on October 17, 2012
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I'm not a big pork chop fan but my husband is...so i found this and it is sooo good! My chops were really big so I cooked them a lot longer. I used white wine instead of brandy.Also a can of plums instead of prunes.I served it with cornbread and no mayo cole slaw
By shoepie
ann arbor, MI
on March 10, 2010
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I made this with pork chops first; delicious but we are not big pork chop eaters. I decided that the sauce was so delicious that I would try it with skin on bone in chicken breasts. I seared the chicken in the oil and then removed them and continued the recipe as written. Returned the chicken to the pan and cooked lid on until temp of chicken breast reached 170. I then removed the chicken to add the cream. I removed the skin and chicken from the bone to make it easier for folks to handle at the table. I did notice that I had to skim the sauce to remove the excess fat from cooking the chicken. Next time I might try chicken thighs (to get a bit of the fat from the skin and boneless skinless breasts; cook a bit faster and maybe less fat in the pan. The sweet potato combo is really great too. My family cleaned their plates.
Read all 16 reviews