Recipe provided by: Chef David Cunningham, Tweed
Serves: 4
Ingredients:
4 pc 12 oz pork chop
2 cups apple cider
3 tablespoons Dijon mustard
1 pc white onion
1 pc leeks
2 pc apples
1 bunch chives
2 teaspoon salt
1 teaspoon pepper
2 tablespoons applejack brandy
¼ cup vegetable oil
Directions:
1. Peel onion and slice into ribs. Cut apples into French fry sized sticks. Split, wash and cut leeks into strips. Reserve.
2. Reduce apple cider down to ½ cup in saucepan then whisk in mustard. Set aside.
3. In a heavy skillet, heat vegetable oil and sautéed seasoned pork chops until medium; about 3-5 minutes per side.
4. In the same pan as the pork chops, brown the onions, then the leeks, then the apples. When this mixture is lightly brown but retains a little crunch flame with brandy.
5. To serve, spoon cider sauce into center of the plate, place the chop in the middle. Top each chop with the sautéed mixture and sprinkle with chopped chives. Voila!
