Pork, Apple, Mushroom Fricassee

pork fricassee plate.jpg


Pork and apples are a perfect pair as are pork and mushrooms. Amazing how all three work together for a meaty, sweet, umami savory one-pan meal. Sauté and simmer together then finish with apple brandy (or apple cider), Dijon mustard, and cream to make it a Fricassee. All together in a one-pan stew.

pork fricassee ingred.jpg

4 servings

INGREDIENTS:

4 boneless pork chops

2 tablespoons almond oil, divided

6 ounces cremini mushrooms, sliced

2 medium apples, quartered, cored, thinly sliced

2 teaspoons garlic, minced

1 ½ teaspoon fresh sage, finely chopped

1 teaspoon fresh rosemary, finely chopped

¼ cup apple brandy like Calvados or Apple Jack (or apple cider)

1 cup chicken broth

2 teaspoons Dijon mustard

½ cup heavy cream

Kosher salt and fresh ground black pepper to taste

DIRECTIONS:

  1. Pat the pork chops dry and season with salt and pepper. Heat one tablespoon almond oil over medium-high heat until it slightly ripples. Sear the pork chops for three to five minutes per side until almost done. Remove the pork chops to a plate and keep warm (I use my microwave as a holding space).

  2. Add the remaining one tablespoons almond oil to the pan. When it ripples add the mushrooms. Stir or shake the pan and cook until golden, about four to six minutes. Add the apples, garlic, sage, and rosemary. Shake and stir for two more minutes. Deglaze the hot pan with the brandy or cider. When it has sizzled almost dry add the chicken broth and mustard. Cook and reduce by half. Stir in the cream. Return the pork and any juices to the skillet and reduce until slightly thickened. Taste, Think, Transform with salt and pepper.

Pork, Apple, Mushroom Fricassee

Pork, Apple, Mushroom Fricassee
Yield: 4 servings
Author:
Prep time: 20 MinCook time: 25 MinTotal time: 45 Min
Pork and apples are a perfect pair as are pork and mushrooms. Amazing how all three work together for a meaty, sweet, umami savory one-pan meal. Sauté and simmer together then finish with apple brandy (or apple cider), Dijon mustard, and cream to make it a Fricassee. All together in a one-pan stew.

Ingredients

  • 4 boneless pork chops
  • 2 tablespoons almond oil, divided
  • 6 ounces cremini mushrooms, sliced
  • 2 medium apples, quartered, cored, thinly sliced
  • 2 teaspoons garlic, minced
  • 1 ½ teaspoon fresh sage, finely chopped
  • 1 teaspoon fresh rosemary, finely chopped
  • ¼ cup apple brandy like Calvados or Apple Jack (or apple cider)
  • 1 cup chicken broth
  • 2 teaspoons Dijon mustard
  • ½ cup heavy cream
  • Kosher salt and fresh ground black pepper to taste

Instructions

  1. Pat the pork chops dry and season with salt and pepper. Heat one tablespoon almond oil over medium-high heat until it slightly ripples. Sear the pork chops for three to five minutes per side until almost done. Remove the pork chops to a plate and keep warm (I use my microwave as a holding space).
  2. Add the remaining one tablespoons almond oil to the pan. When it ripples add the mushrooms. Stir or shake the pan and cook until golden, about four to six minutes. Add the apples, garlic, sage, and rosemary. Shake and stir for two more minutes. Deglaze the hot pan with the brandy or cider. When it has sizzled almost dry add the chicken broth and mustard. Cook and reduce by half. Stir in the cream. Return the pork and any juices to the skillet and reduce until slightly thickened. Taste, Think, Transform with salt and pepper.

Calories

565.03

Fat (grams)

36.62

Sat. Fat (grams)

14.17

Carbs (grams)

16.51

Fiber (grams)

2.75

Net carbs

13.76

Sugar (grams)

11.37

Protein (grams)

39.36

Sodium (milligrams)

573.63

Cholesterol (grams)

137.61
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
pork, apples, mushrooms
entree
French
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Linda Hierholzer