Seriously Simple: Dried fruit and apple brandy elevate simple pork chops

Pork may be the other white meat, but sometimes it can be tasteless and dry. It has been bred to be very lean, which may be good for our diet but challenging for our taste buds.

Pork chops are perfect for quick meals since they don’t take long to prepare. This lively fruit sauce elevates the simple flavor of the pork. I prefer the center cut rib chop with the bone attached; the bone adds more moisture to the meat when you cook it, and it also looks pretty.

If you can find American Kurobuta pork, it’s worth trying. It’s lean, yet still has small, fine streaks of marbling that produce a sweet, tender and juicy result. You can usually find this variety at fine supermarkets or meat markets.

While many recipes suggest cooking pork to an interior temperature of 160 F, I have found that is a simply too high. The pork should be slightly pink and at 145 F for both optimum flavor and texture. The trichinella parasite found in pork dies at 137 F, so cooking past that temperature should assure you that your dish would be safe as well as delicious.

Remember that the chops will continue to cook another 5 degrees after you take them off the heat, so don’t overcook them. Make them just before serving dinner. Serve these chops with simple buttered noodles, spaetzle or roasted potatoes. A California zinfandel, a gewurztraminer or a fruity rose would make a nice wine accompaniment.

Braised Pork Chops with Dried Fruit and Apple Brandy

Serves 6

For the sauce:

1 cup diced dried apricots

1/2 cup dried cherries

1 cup apple juice

1/2 cup water

2 tablespoons unsalted butter

2 leeks, white and light green part, cleaned and finely chopped

1 medium green apple, peeled, cored and chopped into 1-inch pieces

1 cup beef or chicken broth

Salt

Freshly ground black pepper

For the pork:

1 tablespoon unsalted butter

2 tablespoons oil

6 center cut pork chops with bone on, 1 1/2 inches thick about 3/4 pound each

Salt

Freshly ground black pepper

To finish the dish:

1/2 cup apple brandy

2 teaspoons whole grain mustard

Salt

Freshly ground black pepper

2 tablespoons finely chopped parsley, for garnish

To make the sauce:

1. Bring the dried fruit, apple juice and water to a boil on high heat. Remove from the heat and let soften for 10 minutes.

2. In a large skillet heat 2 tablespoons of butter on medium-high heat. Saute the leeks for about 5 to 7 minutes or until softened and lightly browned. Add the apple and saute another 2 to 3 minutes or until nicely coated. Add the softened fruit mixture and broth. Simmer on medium heat for 5 more minutes or until slightly thickened. Add salt and pepper and taste for seasoning. Reserve.

To make the pork:

1. In another large skillet heat 1 tablespoon of butter and 2 tablespoons of oil in the pan on medium-high heat. Season the pork chops with salt and pepper. Saute the chops for about 5 minutes and then turn over with tongs. Continue cooking until browned and just cooked through, about another 3 minutes. Place the chops on a platter and cover with foil.

To finish the dish:

1. Discard the drippings. Over medium heat, add the apple brandy to the pan and deglaze the pan by scraping up the brown bits. Add the reserved fruit sauce and mustard and bring to a simmer, stirring, for 3 minutes, or until the alcohol has burned off. Add salt and pepper to taste.

2. Return the pork chops to the pan and spoon sauce over the chops. Braise for about 3 more minutes or until the pork is heated through but still tender. Garnish with parsley and serve immediately.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)