Apple Brandy Pork Chops
Yield
1 servingsPrep
10 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
pork tenderloin
1 inch thick chops, well trimmed |
*
|
| ¼ | cup |
butter, unsalted
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
ground |
|
| 2 ½ | cups |
gruyere cheese
finely grated |
|
| 2 | tablespoons |
dijon mustard
|
|
| ½ | cup |
heavy whipping cream
divided |
|
| ¼ | cup |
apple brandy
plus 2 tablespoons |
* |
| 2 | tablespoons |
parsley leaves
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
pork tenderloin
1 inch thick chops, well trimmed |
*
|
| 59 | ml |
butter, unsalted
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
ground |
|
| 591 | ml |
gruyere cheese
finely grated |
|
| 3E+1 | ml |
dijon mustard
|
|
| 118 | ml |
heavy whipping cream
divided |
|
| 59 | ml |
apple brandy
plus 2 tablespoons |
* |
| 3E+1 | ml |
parsley leaves
fresh |
|
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.
