We feasted on pea risotto and Hunters chicken, both from the Cipriani cookbook, plus some roasted Brussell sprouts with maple and bacon on Christmas Eve.
Then the hashed brown sausage scramble casserole Christmas morning.
Then some neighbors came over and we had champagne, cheese and an amazing homemade antipasti they brought over around 3. So by the time Christmas dinner time came around, we felt some more cheese and a few bites of leftover chicken and risotto was sufficient while we watch a great Christmas classic, Trading Places :)
So December 26th became the planned Christmas dinner time! On the menu was Caramel Apple Pork Chops with au gratin potatoes, green bean casserole (because I need this at least once between Thanksgiving and New Years and had not yet had it!!) plus apple sauce.
4 (3/4 inch) thick pork chops
1 teaspoon vegetable oil
2 tablespoons brown sugar
salt and pepper to taste
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons unsalted butter
2 tart apples – peeled, cored and sliced
3 tablespoons pecans
1. Preheat oven to 175 degrees F. Place a medium dish in the oven to warm.
2. Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in hot pan. The original recipe said to cook the chops for 5 to 6 minutes but I found they took about 8-9 minutes but they were probably 1″ chops. Turn the chops every couple minutes to cook evenly. Transfer to the warm dish, and keep warm in the preheated oven.
3. In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven.
4. Now, according to the original recipe there should be some sauce to continue cooking sauce but we found there was almost none so added some butter and brown sugar and spices to create a little more. Cook this uncovered in skillet, until thickened slightly. Spoon sauce over apples and chops.
5. The recipe called to just sprinkle pecans on at the end and serve. But next time, I will roast or brown the pecans first (perhaps in the sauce at the very end) as they seemed bland. Although the tastes combined were good. I just think the pecans needed something.
I would make it again for sure but would use thinner chops and dress up the pecans. But very yum!