Marinated Autumn Pork Chops with Apple and Chipotle Broccolini

Marinated Autumn Pork Chops with Apple
and Chipotle Broccolini

Photo from De Jour Bistro
Bellingham, Washington

I recently went to dine one evening with friends.  There were five of us.  We all have stressful, busy lives and decided that too much time had gone since we had seen each other and we were long over due for some time to visit and catch up.  We decided to go to a restaurant in Bellingham that we all very much enjoy that’s called De Jour Bistro and The Vines Wine Shop.  The whole restaurant is like one big wine room.  When we dine there, we like to reserve the actual wine room just off the kitchen.  Our hostess and restaurant owner, Becky knows our group and she is always very gracious and has a wonderful sense of humor.  The food served here is always fresh and seasonal.  It is inspired by local farmers so you know you are getting the best.  It’s down to earth, homestyle cooking.  After our dinner, the taste and feel of our time together has lingered with me and I thought of making something that resembled that homestyle quality I admire so much about their food.  This is what I came up with.
Marinated Autumn Pork Chops with Apple
and Chipotle Broccolini
3 C. apple cider
2 C. water
2 t. salt
1/2 C. brown sugar
1 t. dried sage
1 t. pepper
1 t. cinnamon
4, 1 inch thick pork loin chops, trimmed of excess fat
Add all ingredients to a dish and mix until blended.   Add chops to marinade and refrigerate overnight.
Olive oil
1 small onion, diced
1 apple, your choice, diced
1 C. chicken broth
1/4 C. Cooking sherry or a good, dry white wine
1/2 t. ground ginger
1 T. dijon mustard
1/4 C. whipping cream
Remove chops, pat dry with paper towel and discard marinade.  Using a dutch oven over medium heat, add oil.  When hot, add marinated chops and sear on both sides.  This process usually takes about three minutes a side.  Remove to a plate.
To the dutch oven, add onion and saute quickly, about 2 minutes.  Add apple and saute for about three minutes.  Add broth, cooking sherry or wine and ginger.  Stir and bring to a boil.  Reduce heat to medium and add dijon and whipping cream.  Add chops back in to the pot and cover with a lid.  Simmer for five minutes and turn off heat.  Pork should register at 150 degrees.  Remove pork.  Simmer remaining sauce for about five more minutes and remove from heat.  Spoon sauce over pork and serve.
Chipotle Broccolini
Olive oil
1 bunch broccolini
1 pinch dried chipotle flakes
salt and pepper to taste
Par cook broccolini in microwave for one minute.  In a saute pan big enough for the broccolini, bring olive oil up to high temp.  Add brocolini, chipotle flakes, salt and pepper and sear tossing them occassionally until they are crisp and appear slightly browned.   These are crunchy, sweet and wonderful.  The flavor is nutty, spicy and amazing.  I love these best served with traditional yukon mashed potatoes.

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