Just a typical Tuesday night with Smoked and Spiced.
You family and friends will be begging for more with this simple recipe.
For the Pork:
4 double cut pork chops
Salt and pepper
2 tablespoons Dijon mustard
2 tablespoons wholegrain mustard
1 small shallot, minced
2 cloves of garlic, mimced
2 oz heavy cream
2 oz Calvados
1/2 cup chicken stock
Season the pork with salt and pepper on all sides. Sear the pork on all sides. Remove pork from the pan. Add the shallots and garlic with a touch more oil. Cook until translucent. Add the Calvados and deglaze the pan. Be sure to burn off the alcohol. Add the stock and reduce by half. Add the mustard and cream and reduce until it coats the back of a spoon. Season with salt, pepper, and a knob of butter. Return pork to the pan and simmer for five to six minutes.
For the apples:
2 tablespoons butter
4 Granny Smith apples, peeled, cored, and cut into rings
Add the the brown sugar to a non-stick pan and cook until melted (do not stir). Add the apples and cook until golden on both sides. Deglaze the pan with the Calvados, burning off the alcohol. Add the clove, cinnamon stick, star anise, Smoked Cane Syrup and butter. Cook until it forms a caramel consistency.
For the Cabbage:
1/2 stick butter
1 2-pound head of red cabbage, quartered, cored, very thinly sliced
1/2 teaspoon (or more) salt
3 tablespoons balsamic vinegar
3 tablespoons smoked cane syrup
1/2 small red onion, thinly sliced
1 Granny smith apple, sliced
Add butter to a heated pan. Add the onion and cook until softened. Add the cabbage and apple. Stir to coat with butter. Add the balsamic and smoked cane syrup. Stir and cover. Cook over medium/low heat for about 20 minutes, stirring occasionally.
Place a portion of cabbage on the plate. Place pork chop on top of the bed of cabbage. Add mustard sauce to top of the pork chop. Arrange apples alongside of the chop. Drizzle the apples with caramel sauce.