Succulent Roasted Pork Chops and Others Recipe Video
In the inaugural episode of CHARMED, Lyndsay Wells, "The Kitchen Witch" creates a magical Autumn inspired dinner party featuring apples. Just in time for Halloween, the menu includes succulent roasted pork chops with onion and apple au jus, tender button mushroom caps stuffed with diced apple, toasted walnuts and gruyere cheese, a refreshing apple and pomegranate cocktail and whimsical "ghostly" duchesse potatoes. To finish, Lyndsay prepares her grandmother's recipe for Old Fashioned Apple Cake
Ingredients
FORMUSHROOM CAPS:
White Button Mushrooms - 6 large
White Onion - 1 medium, diced
Apple - 1 tart, peeled and diced
Salt - 1/2 teaspoon
Black Pepper - 1/4 teaspoon
Herbes de Provence OR Thyme - 1/8 teaspoon
Garlic - 2 cloves, minced
Sherry - 1/4 cup
Philadelphia Cream Cheese Light - 1 tablespoon
Walnuts - 1/4 cup, toasted
Shredded Gruyere Cheese - 1 cup
FOR PORK CHOPS AND VEGETABLES:
Bone in Pork Loin Chops - 4, 3/4 - 1 inch thick
Extra Virgin Olive Oil - 1 tablespoon
Kosher Salt - 1 teaspoon
Garlic Powder - 1 tablespoon
Black Pepper - 1/2 teaspoon
Carrots - 4, peeled and sliced into 2 inch sticks
Brussels Sprouts - 16, trimmed and washed
Cauliflower - 1/2 head, trimmed, washed and cut into pieces
Extra Virgin Olive Oil - 1 tablespoon
Salt - 1/2 teaspoon
Pepper - 1/4 teaspoon
FOR CARAMELIZED APPLE AND ONION JUS:
Extra Virgin Olive Oil - 1 tablespoon
White Onion - 1 medium, cut into thin rings
Tart Apple - 1 large (like the honey crisp), cored and diced
Herbes de Provence OR Thyme - 1/4 tsp
Garlic - 1 clove, minced
Sherry - 1 tablespoon
Beef Stock - 1/2 cup
Butter - 1 tablespoon
FOR APPLE POMEGRANATE COCKTAIL:
Ice - as required
Vodka - 1 ounce
Non-Alcoholic Apple Pomegranate Cider - to top up
FOR APPLE CAKE:
Egg - 1
White Sugar - 1/2 cup
Vegetable Oil - 1/3 cup
Apple Juice - 3 tablespoon
Pure Vanilla Extract - 1 teaspoon
All-Purpose Flour - 3/4 cup
Baking Powder - 1 teaspoon
Salt - 1 pinch
Brown Sugar - 1/3 cup
Cinnamon - 1 teaspoon
Honey Crisp Apples - 4, peeled, cored and sliced (if you can't find honey crisp, ask your grocer for alternatives suitable for apple crisp or pie)
Directions
GETTING READY
1. Preheat oven to 350.
MAKING
2. Remove stems from the mushroom caps and dice small.
3. Sauté stems and onions over medium high heat in a non stick pan prepared with cooking spray.
4. When the stems begin to release their water and the onions start to turn golden, add the apples, salt, pepper, and herbes de provence.
5. Continue to sauté until the apples are tender.
6. Add the garlic and stir just until fragrant.
7. Add the sherry and turn heat to low.
8. Add the cream cheese and stir until the cream cheese has melted into the sauce.
9. Stir in the walnuts and half the gruyere cheese.
10. Spoon even amounts into the mushroom caps.
11. Place onto a baking sheet and top with the remaining Gruyere cheese.
12. Bake app 30 minutes until cheese is melted and golden brown.
13. For the pork chops, mix the salt, pepper, and garlic together and brush pork chops on both sides with extra virgin olive oil and, rub with equal amounts of seasoning mix.
14. In a separate bowl, toss the vegetables with olive oil, salt and pepper and lay onto a baking sheet that has been covered with parchment or foil.
15. Place the pork chops on top of the vegetables and bake for 60 minutes until the chops are golden and the vegetables are tender roasted.
16. Stir vegetables around periodically during roasting process.
17. For the au jus, sauté the onion and apple in a medium non stick pan in olive oil over medium high heat until the onions are caramelized and apples are soft and golden.
18. Add the herbes de provence, sherry, and garlic and stir until sherry has almost evaporated.
19. Add the beef stock, reduce heat, add the butter, and simmer until the liquid reduces by half and sauce thickens.
20. For the cake, in a medium bowl, beat egg and sugar until thick and light.
21. Beat in oil, apple juice and vanilla.
22. In a separate bowl, whisk together flour, baking powder and salt.
23. Add to egg mixture, stirring just until blended (batter will be thick).
24. In a small bowl, mix brown sugar with cinnamon.
25. Arrange apple slices in a greased 8-inch (2 L) square or round metal cake pan.
26. Sprinkle apples with half the brown sugar mixture.
27. Carefully spread batter over apples; smooth top.
28. Sprinkle with remaining brown sugar mixture.
29. Bake in centre of 350 oven until cake is firm and pulls away slightly from sides of pan, 35 to 40 minutes.
30. Cool for 10 minutes before serving.
31. For the Apple Pomegranate Cocktail, fill a tall glass with ice, add the vodka and the cider and stir
SERVING
32. Serve the pork chops with the au jus poured over it along with the cocktail and the cake as the dessert.
1. Preheat oven to 350.
MAKING
2. Remove stems from the mushroom caps and dice small.
3. Sauté stems and onions over medium high heat in a non stick pan prepared with cooking spray.
4. When the stems begin to release their water and the onions start to turn golden, add the apples, salt, pepper, and herbes de provence.
5. Continue to sauté until the apples are tender.
6. Add the garlic and stir just until fragrant.
7. Add the sherry and turn heat to low.
8. Add the cream cheese and stir until the cream cheese has melted into the sauce.
9. Stir in the walnuts and half the gruyere cheese.
10. Spoon even amounts into the mushroom caps.
11. Place onto a baking sheet and top with the remaining Gruyere cheese.
12. Bake app 30 minutes until cheese is melted and golden brown.
13. For the pork chops, mix the salt, pepper, and garlic together and brush pork chops on both sides with extra virgin olive oil and, rub with equal amounts of seasoning mix.
14. In a separate bowl, toss the vegetables with olive oil, salt and pepper and lay onto a baking sheet that has been covered with parchment or foil.
15. Place the pork chops on top of the vegetables and bake for 60 minutes until the chops are golden and the vegetables are tender roasted.
16. Stir vegetables around periodically during roasting process.
17. For the au jus, sauté the onion and apple in a medium non stick pan in olive oil over medium high heat until the onions are caramelized and apples are soft and golden.
18. Add the herbes de provence, sherry, and garlic and stir until sherry has almost evaporated.
19. Add the beef stock, reduce heat, add the butter, and simmer until the liquid reduces by half and sauce thickens.
20. For the cake, in a medium bowl, beat egg and sugar until thick and light.
21. Beat in oil, apple juice and vanilla.
22. In a separate bowl, whisk together flour, baking powder and salt.
23. Add to egg mixture, stirring just until blended (batter will be thick).
24. In a small bowl, mix brown sugar with cinnamon.
25. Arrange apple slices in a greased 8-inch (2 L) square or round metal cake pan.
26. Sprinkle apples with half the brown sugar mixture.
27. Carefully spread batter over apples; smooth top.
28. Sprinkle with remaining brown sugar mixture.
29. Bake in centre of 350 oven until cake is firm and pulls away slightly from sides of pan, 35 to 40 minutes.
30. Cool for 10 minutes before serving.
31. For the Apple Pomegranate Cocktail, fill a tall glass with ice, add the vodka and the cider and stir
SERVING
32. Serve the pork chops with the au jus poured over it along with the cocktail and the cake as the dessert.
Editors Review
This autumn won't be the same as the previous ones. Because you have this amazing video recipe of Autumn Dinner Menu. Watch this video to learn some of the most amazing dishes that you can prepare this season. This gourmet meal will surprise your guests for sure.Chef
