- Meat and poultry
- Cuts of pork
- Pork chop
Pan-fried pork chops with mushrooms and apples, served with a rich brandy cream sauce. The sauce is gorgeous served over mashed potatoes with steamed haricots verts.
27 people made this
- 60g plain flour
- salt and pepper to taste
- 50g butter
- 4 (225g) bone-in pork chops (1cm thick)
- 225g mushrooms, sliced
- 1 tablespoon butter
- 125ml brandy
- 125ml cloudy apple juice
- 120ml double cream
- 1 Granny Smith apple, thinly sliced
MethodPrep:15min ›Cook:30min ›Ready in:45min
- Preheat oven to 170 C / Gas 3.
- Place flour in a shallow dish and season to taste with salt and pepper. Dredge pork chops in flour to evenly coat both sides.
- Melt 50g butter in a frying pan over medium heat; add pork chops, and cook until golden brown on both sides, turning once. Add mushrooms to the same frying pan, and stir in 1 tablespoon butter. Cook mushrooms until tender. Remove frying pan from heat.
- Pour the brandy over the pork chops, and carefully light with a match. Let the flames burn off, then remove the pork chops to a serving plate, and keep warm in preheated oven.
- Using the same frying pan, pour in the apple juice. Cook over medium heat until liquid is reduced by half. Add the cream to the frying pan, and cook until reduced by half. Stir in the apple slices and cook until tender, about 5 minutes.
- Arrange the pork chops on 4 serving plates. Spoon the apple-mushroom sauce over the pork chops, and serve immediately.
Reviews & ratingsAverage global rating:(23)
Reviews in English (20)
edited: This is a nice, easy dish to prepare. The chops were incredibly moist & tender & the sauce was pleasant. Browning the chops in butter was an excellent way to boost flavor, but to ensure they were well-done, I put the oven higher to 350 so they could finish there while the sauce was prepared; they were perfect. I omitted the brandy. The mushroom & apple flavors were weak. Overall, the sauce was less flavored than I had expected, the mushrooms & apple flavors were obscured. A calvados instead of any old brandy might help boost the apple flavor. I also used unsalted butter, & a generous pinch of kosher salt helped boost the flavor. Some fresh parsley would probably be a good addition. I made this again, curdling problem not repeated. It still needs a strong boost of apple flavor, though. I increased the cider and reduced it to about a quarter. I made up the difference in the liquid by adding more cider; I reduced it again to about half per the original recipe. I didn't want to use something heavy & risk diluting the apple flavor, so I warmed some whole milk in the microwave instead of cream (about 1/8 cup, maybe a little more, but under 1/4 cup) & whisked it in slowly. Next time, I'll try adding some calvados & see what that gets me.-09 Oct 2007
MADE THIS RECIPE FOR SOME FRIENDS COULDN'T BELIEVE I MADE IT HOME THOUGHT I HAD IT DELIVERED FROM CATERER MADE SLIGHT CHANGE INSTEAD OF REGULAR BRANDY USED APPLEJACK BRANDY-25 May 2010
This was good. The mix of the cider, brandy, and pork was different and offered a unique taste. I added rosemary and basil to add a more full-bodied flavor. I also added 1/2 cup of applesauce to increase the apple flavor. My family liked it and I do believe we will make this again.-01 Sep 2009