Apple Brandy Pork Chops
Submitted by macneill
Elegant pork chops baked tender then topped with Gruyere-Dijon mixture and finished with creamy apple brandy pan sauce for special occasion dinner.
YIELD
1 servingsPREP
10 minCOOK
1 hrsREADY
1 hrsThese restaurant-quality pork chops deliver layers of sophistication: tender baked meat gets crowned with melted Gruyere and mustard, then the whole thing swims in brandy-spiked cream sauce.
Browning first locks in juices, while the oven does the work of cooking through without drying out.
The real magic happens when you deglaze the skillet with apple brandy, scraping up all those brown bits before adding cream.
This is date-night cooking that looks impressive but follows straightforward steps anyone can master.
Chef Tips
- Don’t overcook: Pork is done at 145°F; overcooked chops turn tough
- Watch the broiler: Cheese should just melt and brown; too long makes it oily
- Deglaze while hot: Brandy lifts fond better from a hot pan than cool one
- Reduce sauce properly: It should coat a spoon; if too thin, simmer longer
Variations
- Use Swiss cheese instead of Gruyere for milder flavor
- Skip the brandy and use apple cider plus a squeeze of lemon
- Add sautéed mushrooms to the cream sauce for earthy richness
Ingredients
Directions
Sauté pork chops until browned in melted butter in an oven proof skillet over medium heat.
Sprinkle chops with salt and pepper; cover and bake in a 350℉ (180℃) oven for 45 minutes.
Combine cheese, Dijon mustard and 4 Tbl. of heavy cream; spread mixture evenly over pork chops.
Broil 5 to 6 inches from heat, remove from oven immediately when cheese is lightly browned.
Remove pork chops from skillet to a serving platter (keep warm), reserving all drippings in skillet.
Add apple brandy to dripping in skillet; cook over fairly high heat, deglazing skillet by scraping particles that cling to the bottom.
Reduce heat to medium-low. Add remaining heavy cream and continue cooking, while stirring constantly until slightly thickened.
Pour sauce over pork chops and sprinkle with paprika and parsley.
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