Fennel Braised Pork Chops With An Apple Cider Demi Glace Apple Cider Demi Glace Recipes

Steps:

• In a large skillet, heat olive oil over medium heat. Brown pork chops on both sides., Meanwhile, in a small bowl, combine next seven ingredients; stir in apple cider. Pour over pork chops. Reduce heat to medium-low; cook, covered, until a thermometer inserted into chops reads 145°, 4-5 minutes. Remove chops from skillet; let stand for 5 minutes., In a small bowl, mix cornstarch and water until smooth; stir into cider mixture in skillet. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Pour over chops; sprinkle with fresh parsley.

Steps:

• Season pork chops with salt and black pepper.
• Heat oil and butter in a heavy skillet over medium-high heat. Cook pork chops in the hot oil mixture until browned on both sides and pork is slightly pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pan from the heat; transfer pork chops to a plate.
• Stir garlic into the pan and place over medium-high heat; cook and stir for 30 seconds. Pour in vinegar and scrape up any browned bits from the bottom of the pan. Add apple cider and Dijon mustard, bring mixture to a boil, and cook until sauce is reduced and thick, 3 to 4 minutes. Stir in rosemary and red pepper flakes; season with salt and black pepper to taste.
• Return pork chops to the pan to warm slightly, 1 to 2 minutes per side.

Steps:

• Make the brine: Put salt, sugar, bay leaves, peppercorns, allspice and fennel seeds in a bowl. Whisk in 4 cups water to dissolve salt and sugar.
• Put pork chops in one layer in a glass or plastic container. Pour brine over to completely submerge chops. Cover and refrigerate for at least 2 hours, preferably longer, up to overnight. Remove chops from brine and pat dry. Discard brine.
• Cook the chops: Heat oven to 400 degrees. Set a wide, heavy skillet over high heat and add olive oil. When oil is wavy, add chops in one layer and let brown for about 3 minutes per side.
• Remove chops from pan and set aside. Reduce heat to medium-high and add sliced onion and fennel, stirring to coat with oil. Season with salt and pepper and cook, stirring, until beginning to color, about 5 minutes. Stir in garlic and crushed fennel seeds and turn off heat.
• Lay the chops on top of the onion-fennel mixture (alternatively, transfer all of it to a baking dish) and place pan, uncovered, in oven for 20 to 25 minutes, until the internal temperature of chops is 140 degrees.
• Remove chops and let rest for about 5 minutes. Transfer onion-fennel mixture to a platter and keep warm. Cut chops into 1/8-inch slices and add to platter. Sprinkle with parsley and garnish with fennel fronds. Serve with lemon wedges.

Steps:

• Preheat oven to 350ºF (180ºC). Make Constant Comment Tea with ¾ cup (180mL) boiling water, discard the tea bags, squeezing to extract as much liquid as possible. Add chicken stock and set aside. Melt butter in large skillet and add fennel and leeks and saute gently for 4-5 minutes or until soft, don't brown. Transfer to a bowl and set aside. Add pork to large plastic bag, add flour and season with salt and pepper, and toss until pork is well coated. Add olive oil to large skillet and brown the pork in batches over medium heat. Remove pork and add apple juice, increase heat and stir up the brown bits from the bottom. Add the tea mixture and boil, add pork, fennel, leeks and potatoes. Cover and place in oven. Cook for 45 minutes. Remove from the oven and add peas, mix cornstarch with a little cold water to make a paste, add slowly to hot liquid. Return to oven and continue cooking until sauce thickens. Season with salt and pepper if needed and garnish with chopped mint leaves.

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the potatoes, fennel, pepper, thyme and garlic in a large roasting tin. Mix together the tomato paste and stock, then pour into the pan. Tightly cover with foil and cook for 30 mins. Take out of the oven and increase the temperature to 220C/200C fan/gas 7.
• Remove the foil and place the pork in the roasting tin, nestling in between the veg. Season well and return to the oven for 15-20 mins more or until golden brown and cooked through. Serve with the pan juices drizzled over.

Steps:

• Adjust oven rack to lower-middle position and heat oven to 300 degrees. Pat chops dry with paper towels and season with salt and pepper.
• Heat oil in large Dutch oven over medium-high heat until just smoking. Brown chops in two batches, about 4 minutes per side. Transfer to plate.
• Pour off all but 1 tablespoon fat from pot and cook onion over medium heat until softened, about 5 minutes. Stir garlic, flour, and 2 tablespoons apple butter and cook until onions are coated and mixture is fragrant, about 1 minute.
• Stir in cider and thyme, scraping up any browned bits with wooden spoon, and bring to boil. Add browned chops and any accumulated juices to pot, cover, and transfer to oven.
• Braise until chops are completely tender, about 1 1/2 hours.
• Transfer chops to serving platter. Strain sauce, then use a shallow spoon to skim off fat. ( Note - a fat separator, if you own one, is a much better method to discard excess fat.).
• Whisk in vinegar, parsley, and remaining apple butter. Season with salt and pepper. Serve, passing sauce at table.
• NOTE - The chops and sauce can be refrigerated separately for up to 2 days. To serve, heat sauce and chops together over medium heat until chops are warmed through.

Steps:

• Dami Glace Directions: Set a heavy saucepan (preferably non-stick) over high heat. Add the apple cider and bring the liquid to a boil. Lower the heat to maintain a steady simmer and cook until the cider is reduced by half. Add the apple cider vinegar to the pan and simmer until the mixture is reduced by one-third. Next add the garlic, shallots, bay leaves, peppercorns, and the chicken stock. Bring the liquid to a controlled boil and cook until the sauce is reduced by about two thirds. When approximately 1 cup of liquid remains, take the pan off the heat and pour the mixture through a fine mesh sieve into a heatproof bowl. Press down on any solids with a spoon, extracting as much liquid as possible. Return the strained liquid to the pan, and cook over medium heat, stirring constantly to prevent burning, until the demi glace resembles the consistency of honey (it will be reduced to about 4 Tablespoons). Carefully scrape the demi glace into a heatproof bowl, stir in a tiny pinch of white pepper and taste to see if salt is needed. Set aside until ready to use for the pork. The demi glace can be made ahead and kept up to one week in the fridge. Bring it to room temperature before using (otherwise it will be very thick and hard to spread). Pork Directions: Pre-heat oven to 350 degrees with a rack in the middle. In the bottom of a medium size 2-3″ deep casserole dish layer apple slices, fennel fronds, fennel slices, and thyme sprigs. In a small bowl mix together the sage, black pepper, ground fennel, and garlic powder. Rub the spice mixture on both sides of the pork chops. Place the pork chops on top of the layered vegetables in the casserole dish. Drizzle argan oil on top of the chops and pour the apple cider into a corner of the casserole dish. Cover the dish with foil and place in the oven. Bake for 60 minutes. After 60 minutes, remove the foil, check the temperature of the pork by sticking a meat thermometer into the thickest part of the chop. Brush the demi glace on top of each pork chop. Continue to bake, uncovered, until the pork reaches an internal temperature of 160 degrees, about 15-30 minutes depending on the thickness of the chop. Remove the pan from the oven and transfer the pork chops to a platter. Serve with cooked apples and fennel alongside the pork.