Beer Braised Pork Chops with Apple Jack Brandy Cream Sauce
Prep: 15 minutes, Cook: 20 minutes
- 4 pork chops, center cut
- 2 granny smith apples, cored and sliced
- 1 cup heavy cream
- 1 bottle beer
- ½ cup cornmeal, instant or homemade
- 2 eggs, whipped
- 1 tsp cinnamon, ground
- 1 tsp nutmeg, ground
- 3 oz clarified butter
- 1 cup Apple Jack Brandy (may sub apple juice)
- Whip the eggs well and place the cornmeal onto a shallow dish.
- Coat the pork chops with the eggs, then coat the pork chops with the cornmeal till covered.
- Preheat the oven to 350°.
- In a large saucepan, heat 2oz. of the clarified butter over med-high heat.
- When the butter is hot, place the coated pork chops into the pan and cook until the cornmeal is lightly browned. Flip over and brown the other side of the chops.
- When both sides are evenly browned, slowly add the bottle of beer to the pan and let it reduce until almost all the beer is absorbed.
- Take the pork chops out and set onto a baking sheet. Place the pork chops in the oven and cook for 7-10 minutes (depending on thickness).
- In a small sauté pan, heat the remaining ounce of clarified butter over med heat.
- Add the apples and lightly sauté them until they begin to look a little transparent.
- Add the Apple Jack Brandy to the pan and reduce by half.
- Add the heavy cream, cinnamon and nutmeg and allow to reduce a little more and thicken.
- When the sauce is thickened, remove from heat and cover.
- Remove the pork chops.
- Serve over rice pilaf in the center of the plate with the tops intertwined to form a point. Pour the sauce liberally over top, coating the pork and the rice. Arrange any vegetable around the centerpiece for a wonderful effect. Garnish with a few slices of fresh apple and a sprinkle of cinnamon.
The cornmeal is really optional, it has little effect on flavor, and only serves to soak up the beer and add a little texture.