Last night I made this recipe from the December issue of Food and Wine. I am always on the lookout for new ways to cook pork as it’s one of our favorite meats to eat, and depending on what cut you get, can be plenty cheap. I bought bone-in chops for this even though the recipe uses pork medallions.
You will need 1/4 c. finely ground gingersnaps, 2 T. AP flour, 1# pork tenderloin cut to medallions and pounded to 1″ thickness, or (like I used) three bone-in rib chops, 2 T. unsalted butter,1 T. extra virgin olive oil, 1 medium shallot, minced, 1/4 c. apple brandy (i did not use), 1 c. chicken broth, 1/2 c. apple cider, 1 T. cider vinegar and 2 T. chopped chives (again, did not use).
On a sheet of waxed paper, combine half the gingersnap crumbs and the flour; season the meat with salt and pepper and dredge in the crumbs. Melt the 1 T. of the butter with the olive oil in a large skillet, and when hot add all the pork and cook over moderate to high heat, turning once, until browned on both sides and nearly cooked through, about 6 minutes. (i cooked the bone-in chops just a bit longer, probably closer to 10). Transfer pork to a plate. Add the shallot to the pan and cook over moderate heat until translucent, about 2 minutes. If using the brandy, add it now and simmer it until it is reduced by half, about 2-3 minutes. Add the broth and apple cider and simmer until reduced to 1 cup, maybe 5-8 minutes. Add the vinegar, the remaining gingersnap crumbs and the last tablespoon of butter and cook, stirring, until thickened. Return pork to skillet and heat through. Serve with sauce and chives for garnish, if using.
The pork chops searing in the skillet
The pork chops in the gingersnap sauce
The finished product, served with my favorite Poblano Rice with Vegetables
The sauce on this was sweet and tangy from the vinegar and really quite good. It got a bit thicker than I imagined it was supposed to as I let the chops cook for a bit in the sauce to insure they were fully cooked through. Once the remaining cookie crumbs go into the liquid and it thickens, it’s very smooth, but the texture on our finished chops was somewhat thick. I would certainly make it again though as we all enjoyed it a lot. Mike’s not a big ‘bone-in’ guy so I would do it again using a boneless cut. Definitely a winner!