French Friday with Dorie
This week's recipe is supposed to be made with chicken, but when I see a recipe with apples I immediately think of pork because I think they pair together perfectly. So I was happy when I saw Dorie's Bonne Idée suggested making this with pork and asked my husband to pick up some pork chops at the grocery store. I had everything else on hand to make this dish - even the sage.
But I continued on with the recipe and added a little more olive oil and butter before putting in the chopped apples, mushrooms, and onions. A little brandy is added, along with some chicken broth to begin the sauce and the final touch is the heavy cream.
For the pork version, Dorie suggests adding some minced fresh sage to the flour mixture before dredging the pork chops and then browning them. I think I could have easily stopped right there and served them just like that because the smell of the pork chops while they were browning was wonderful.
You can easily get this recipe done and to the table in under 30 minutes. We absolutely loved everything about this dish and it is elegant enough to cook when guests come over. I served mashed potatoes and Dorie's suggestion of steamed broccoli alongside. The sauce is just out of this world delicious and was so very good spooned over the mashed potatoes. Definitely a keeper and I am sure that I will be making it again very soon.
I have a feeling that the chicken version also got rave reviews. See what the other cooks thought over at French Fridays with Dorie.