Bobbing for apples was one of my children’s favorite Halloween party games. Hence, I think of cooking with apples at this time of year. Here I have caramelized them in a brandy sauce for pork chops and noodles.
Granny Smith and Golden Delicious apples hold their shape when cooked. I prefer the tart Granny Smith for this recipe, but either one will do.
Use either boneless or butterflied boneless pork chops for this recipe. The chops should be about 1 inch thick. If you use thinner ones, shorten the cooking time.
Helpful hints:
• The alcohol from the brandy is cooked off in this recipe. If you prefer, omit the brandy and add 1/2 cup more apple juice.
• The noodles will stay moist with less fat if you leave a little of the cooking water on them.
Countdown:
• Put water for pasta on to boil.
• Make pork.
• Boil pasta.
Fred Tasker’s wine suggestions: If you like red wine, a fruity pinot noir or zinfandel would be nice; if you prefer white, try a slightly sweet riesling or chenin blanc.
Shopping list:
Here are the ingredients you’ll need for tonight’s Dinner in Minutes.
To buy: 3/4 pound boneless pork chops, 1 medium-size Granny Smith or other tart apple, 1 small package wide egg noodles, 1 small bottle apple juice, 1 small bottle brandy and 1 small bunch fresh parsley.
Staples: Butter, brown sugar, cornstarch, salt and black peppercorns.
Brandied Apples and Pork
1/2 medium-size Granny Smith or other tart apple
3/4 lb. boneless pork chops
2 tsp. butter
Salt and freshly ground black pepper
2 tsp. cornstarch
1 cup apple juice (divided use)
1 Tbsp. brown sugar
2 Tbsp. brandy
Wash and core apple. Slice them and, cut the slices into 1-inch pieces. Remove visible fat from pork. Heat a medium-size nonstick skillet over medium-high heat. Brown chops on both sides, about 2 minutes. Remove from skillet, lightly salt and pepper the browned chops and set aside.
Mix cornstarch with 2 tablespoons of the apple juice. Reduce heat to medium; add apples and sugar to the skillet. As soon as sugar melts, add brandy and cook one minute. Pour the remaining apple juice into the pan and add the pork. Cook 2 minutes. A meat thermometer should read 145 degrees. Add the cornstarch mixture and cook until sauce is thick, about 1 minute. Add salt and pepper to taste. Serve pork with apples and sauce spooned on top. Makes 2 servings.
Per serving: 395 calories (24 percent from fat), 10.4 g fat (4.3 g saturated, 3.4 g monounsaturated), 130 mg cholesterol, 37.7 g protein, 27.5 g carbohydrates, 1 g fiber, 142 mg sodium.
Hot buttered egg noodles
1/4 lb. wide egg noodles
2 tsp. butter
2 Tbsp. chopped fresh parsley
Salt and freshly ground black pepper
Bring a large pot of water to a boil. Add the noodles. Boil 10 minutes or until tender but firm. Drain and toss in a bowl with butter and parsley. Add salt and pepper to taste. Serve on individual plates. Place a pork chop in the center of the noodles and spoon the apples and sauce over each one. Makes 2 servings.
Per serving: 254 calories (23 percent from fat), 6.4 g fat (3.1 g saturated, 1.8 g monounsaturated), 58 mg cholesterol, 8.2 g protein, 40.9 g carbohydrates, 2.0 g fiber, 53 mg sodium.
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