{"id":7908,"date":"2019-09-15T12:07:25","date_gmt":"2019-09-15T19:07:25","guid":{"rendered":"http:\/\/www.amyglaze.com\/?p=7908"},"modified":"2019-09-15T15:56:17","modified_gmt":"2019-09-15T22:56:17","slug":"pink-peppercorn-pork-chops-with-pink-pearl-apples-lemon-thyme-pan-jus-and-creamy-celery-root-puree","status":"publish","type":"post","link":"https:\/\/www.amyglaze.com\/pink-peppercorn-pork-chops-with-pink-pearl-apples-lemon-thyme-pan-jus-and-creamy-celery-root-puree\/","title":{"rendered":"Pink Peppercorn Pork Chops, with Pink Pearl Apples, Lemon Thyme, Pan Jus and Creamy Celery Root Pur\u00e9e"},"content":{"rendered":"

I always welcome the beginning of Fall with the ripening of these magnificent magenta-fleshed apples! This recipe: Pink Peppercorn Pork Chops with Pink Pearl Apples, Lemon Thyme, Pan Jus and Celery Root Pur\u00e9e, is the main course in my Pink Pearl apple tasting menu that I will be posting over the next few weeks. (Don’t worry, desserts are coming…)<\/p>\n

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Pink Peppercorn Pork Chops with Pink Pearl Apples, Lemon Thyme, Pan Jus and Celeriac<\/figcaption><\/figure>\n

Look, you need to have a talk with the farmers in your area (if you don’t have the space to grow a Pink Pearl apple tree) and tell them that this apple needs to be grown commercially and that it will sell out! It is BY FAR the best apple to bake with and eat fresh. It has the perfect sweet-tart combo and it is firm\u2013\u2013 great for pies and tarts. And they are also beautiful with bright pink flesh and thin greenish yellow skin that is often blushed in red. Layla loves to eat them right off the tree, they are that<\/em> good. (She’s three years old and very, very<\/em> picky).<\/p>\n

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Layla and her favorite Pink Pearl apples!<\/figcaption><\/figure>\n
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Two Pink Pearl apples at the same time! Two is better than one!<\/figcaption><\/figure>\n

This recipe, like most of mine these days, is simple. It’s a 30 minute recipe and that includes cooking and prep time. With all recipes that are simple, the quality of ingredients is the most important and here that starts with the pork chop. These are double cut bone-in pork chops and they are humanely raised. It’s extremely hard to find organic pork products, but these are about as close as can be. I really like the way the butcher left some of the rind on too. I prefer chops that are center cut. <\/p>\n

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Sear pork chops on medium heat on all edges first until gooey golden<\/figcaption><\/figure>\n

I have a specific method for cooking pork chops so they come out tender because on one hand the meat of the pork chops cooks quickly (quicker than beef, I think) but the fat takes much longer to render, and that’s where all the flavor is. I begin the chops on their sides in a cast iron skillet, browning slowly on all outer edges, allowing the fat to get nice and gooey golden. Then I put the chops face down and pop them in a medium-hot oven to finish. <\/p>\n

I remove the pan from the oven, decant the chops to a plate to keep warm and deglaze the pan with a little ros\u00e9 wine or white wine, stock (or water), a splash of apple juice and allow all to reduce scraping up the pan drippings along the way. When I’ve got a 1\/4 cup of jus in the pan, I shake in 3 tablespoons of butter and add my apple slices \u2013\u00a0I barely cook the apples \u2013 I just warm them through. Season with salt, add some lemon thyme and voil\u00e0, c’est fini!<\/p>\n

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Oh wait, there’s the celeriac too! Celeriac (celery root) is a celebrated thing in our house because some one always ends up with the “magic celery root” gag gift at our White Elephant Christmas Party. We do like to eat it too and not just stuff it in garishly decorated boxes. It is not related to celery but it does taste similar. <\/p>\n

How to prepare this weird root? Cut the thick dirty edges off with a knife (don’t peel ) and chop quickly and cook in a ‘blanc’ or a mixture of water and cream that just barely covers all. The lactic acid will keep the celeriac from discoloring \u2013and it does discolor quickly, so don’t wait to toss it in the pot. Simmer the celery root until soft, and then pur\u00e9e in a Vitaprep with some of the cooking liquid and a few tablespoons (or more, who am I to judge?) of butter.<\/p>\n

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I always welcome the beginning of Fall with the ripening of these magnificent magenta-fleshed apples! This recipe: Pink Peppercorn Pork Chops with Pink Pearl Apples, Lemon Thyme, Pan… Read More »<\/a><\/p>\n","protected":false},"author":2,"featured_media":7913,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[676,7],"tags":[762,32,1428,1683,132,1628,175,1689,211,225,867,1289,245,308,1688,836,1518,1686,405,457,474,1684,1685,1687,494,502,510,511,609],"class_list":["post-7908","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-meat-recipes-2","category-recipes-2","tag-amy-glaze","tag-apples","tag-celeriac","tag-celery-root","tag-chef","tag-chef-layla","tag-cooking","tag-daughter","tag-dinner","tag-easy","tag-fall","tag-fast","tag-featured","tag-heirloom","tag-how-to-cook-pork-chops","tag-image","tag-layla","tag-lemon-thyme","tag-msglaze","tag-pearl","tag-pink","tag-pink-pearl-apples","tag-pork-chops","tag-porkchops","tag-pretty","tag-puree","tag-recipe","tag-recipes","tag-tasty"],"jetpack_publicize_connections":[],"acf":[],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.amyglaze.com\/wp-content\/uploads\/2019\/09\/IMG_0668.jpg?fit=1620%2C1080&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p2kn35-23y","post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/7908","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/comments?post=7908"}],"version-history":[{"count":5,"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/7908\/revisions"}],"predecessor-version":[{"id":7952,"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/7908\/revisions\/7952"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media\/7913"}],"wp:attachment":[{"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media?parent=7908"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/categories?post=7908"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/tags?post=7908"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}