Poulet Marengo (Chicken Marengo)
Pork Chops with Onions & Apples
2014-12-04 23:13:44
Serves 4
Nutrition Facts
Serving Size
473g
Servings
4
Amount Per Serving
Calories 642
Calories from Fat 276
% Daily Value *
Total Fat 31g
47%
Saturated Fat 6g
32%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 12g
Cholesterol 178mg
59%
Sodium 357mg
15%
Total Carbohydrates 31g
10%
Dietary Fiber 3g
13%
Sugars 21g
Protein 58g
Vitamin A
3%
Vitamin C
15%
Calcium
15%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 3 slices bacon, chopped
- 2 tablespoons vegetable oil, plus more if needed
- 2 tablespoons flour
- 1 3/4 cups apple cider
- 4 bone-in rib-end pork chops
- Ground black pepper
- 1 medium onion, halved and sliced thin
- 2 medium Granny Smith apples, peeled, cored, and cut into 1/2-inch wedges
- 2 tablespoons water
- Salt
- 1 medium garlic clove, minced or pressed
- 1 teaspoon minced fresh thyme leaves
- 2 bay leaves
- 1 tablespoon minced fresh parsley leaves
Instructions
- In a small saucepan over medium heat, cook bacon until crisp, 8 to 10 minutes. Using a slotted spoon, transfer bacon to a paper-lined plate, leaving the fat in the saucepan. Return the saucepan with the bacon fat to medium-low heat and gradually whisk in the flour until smooth. Cook, whisking frequently, until the mixture is a light brown, about 5 minutes. Slowly whisk in the apple cider. Increase the heat to medium-high and bring to a boil, stirring occasionally; cover and set aside off heat.
- Pat the pork chops dry with a paper towel and season with pepper.
- Heat 1 tablespoon of the oil in a 12-inch skillet over high heat until smoking. Brown the chops until deep golden on both sides, about 3 minutes per side. Transfer the chops to a large plate and set aside. Add the onion, apples, water, 1/2 teaspoon salt, and the remaining tablespoon oil to the now empty skillet and return to medium heat. Using a wooden spoon, scrape up any browned bits and cook, stirring frequently, until the onion is softened, 5 to 6 minutes. Stir in the garlic and thyme and cook until fragrant, about 30 seconds.
- Return the chops to the skillet in single layer along with any accumulated juices and the cider sauce. Cover the chops with the onions and add the bay leaves. Cover the skillet, reduce the heat to low, and simmer until the pork is tender about 30 minutes.
- Transfer the chops to a serving platter and tent with foil. Increase the heat to medium-high and simmer the sauce rapidly, stirring frequently, until thickened to gravy-like consistency, about 5 minutes. Discard the bay leaves, stir in the parsley and season with salt and pepper to taste. Cover the chops with the sauce, sprinkle with the reserved bacon, and serve immediately.
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