Thanksgiving-Worthy Pork Chops

Learn what Executive Chef, Christian Flores is dishing up in his kitchen this Thanksgiving Day. He even provides the recipe for this decadent dish, so you can make it at home this holiday season!

BEING A CHEF DURING THE HOLIDAYS TRADITIONALLY MEANS THAT I AM GOING TO COOK A LOT OF TURKEY AND HAM AND MASHED POTATOES AT THE RESTAURANT.

HOWEVER, COME THE END OF THE DAY WHEN I GET TO GO HOME, TURKEY IS USUALLY THE LAST THING ON MY MIND.  THIS IS WHY MY FAMILY USUALLY INDULGES ON SOMETHING DIFFERENT THAN THE TRADITIONAL THANKSGIVING DINNER.  MY FAMILY’S THANKSGIVING DINNER USUALLY CONSISTS OF A NICE RACK OF LAMB OR A PORK ROAST PAIRED WITH A GLASS OF RED WINE OR EVEN A HEARTY SEAFOOD STEW WITH A CRISPY WHITE.

HERE IS A RECIPE I FREQUENTLY COOK IN MY HOUSE DURING THE HOLIDAYS:

Apple and Currant Pork Chops

Serving Size  : 6

 

 6         pork loin chops -- cut 1 1/2-inch thick

 2         teaspoons  vegetable oil

 2         cups  apple cider

                       OR

 2         cups  apple juice

1/3       cup  Viennese or German-Style Mustard

 3         apples -- unpared, cored, sliced 1/2-inch thick

1/2        cup currants or raisins

1/2       cup  sliced green onions

 2         tablespoons cornstarch

1/4        cup  water

Heat oil in large skillet. Brown pork chops over medium-high heat. Season with salt and pepper.

Combine apple cider and mustard; pour over pork chops. Cover; cook over medium-low heat 45 minutes. Add apples, currants and green onions. Cover; cook 5-10 minutes longer.

Place pork chops and apples on serving platter; keep warm. Gradually stir combined cornstarch and water into cider liquid. Cook and stir until thickened. Serve sauce over pork chops and apples.

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