Pork and Sons by Stéphane Reynaud is the new authority on all things pig, with recipes like Bayonne Ham with Toasted Nuts and Piquillo Peppers, Barbecued Suckling Pig, and Wild Boar Chops with Tart Red Fruits.
Preparation Time: 10 Minutes
Cooking Time: 20 Minutes
Peel and core the apples and cut them into fourths. Melt the butter in a skillet. Add the apples and cook, turning occasionally, for about 5 minutes, until golden brown. Remove from the skillet and reserve the cooking juices.
Add the chops to the skillet and cook for 5 minutes on each side, then remove from the skillet and keep warm.
Add the brandy to the skillet, heat for a few seconds, and ignite. When the flames have died down, stir in the red wine, scraping up any sediment from the base with a wooden spoon. Add the crème de cassis and cook until reduced.
Beat the reserved cooking juices into the sauce, add the fruit, and cook for 1 minute. Divide the chops and apples among individual serving plates and spoon the sauce over them.
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This page created May 2007
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