Since it's called Minutal Matianum, some historians believe that the recipe is named for Gaius Matius - note the resemblance of Matianum to this cook's last name. The final product of pork morsels drizzled with the juices of the stew is mouthwatering.Īpicius may not have been the first to prepare this delectable dish, though. It also calls for oil, leeks, coriander, pepper, cumin, mint, laser, and vinegar. Back With a Bang… or Maybe a Boil, Sort of.History lost the first manuscripts in which Apicius recorded his recipes, but some time in the fourth century, a scholar compiled them (before losing them) into "De re coquinaria" or "The Art of Cooking" also known as "Culinary Matters." Among the 400 recipes in the collection appears "Minutal Matianum," a stew made from pork and apples.Until next time, enjoy the rest of your day and enjoy your meal! I do have some things planned for this week that I didn’t get to before I left on vacation, such as the lemon icebox pie, the ciabatta bread and a few other recipes. We all like the cinnamon in the applesauce, but you could just as easily leave it out if you prefer just the great apple flavor on its own.I also made some plain white rice and xorn on the cob to round out the meal. You can make the applesauce as chunky or smooth as you like it or even run it through a food mill instead of mashing it if you have a food mill.
Serve warm or cool to room temperature, about 1 hour. Add the cinnamon to the sauce and mix well. Season with extra sugar or add more water to adjust the consistency to your own liking. Mash the cooked apples with a potato masher or against the side of the pot with the back of a wooden spoon. Cover and cook over medium-low heat, stirring occasionally, until the apples begin to break down, about 15 to 20 minutes. Applesauce itself is pretty basic to make and all I did was follow America’s Test Kitchen recipe for a very simple sauce.Ĥ pounds apples (about 8 to 12 apples), peeled, cored and cut into 1 1/2-inch chunksĬombine the apples, water, sugar and salt in a large Dutch oven. Everyone has their own version of the applesauce thhey make, often passed down through families. it’s a very simple meal that you can make on a weekend or a weeknight with little effort at all. I really like the flavor you get from the apricots and bourbon and the vinegar gives it just that hint of bite and acid. The pork was cooked perfectly and this pan sauce was great. Spoon the sauce over the pork chops before serving. Stir in any accumulated pork juices from the plate the pork has been resting on and the red wine vinegar. Add the chicken broth and the thyme and simmer until the mixture is thickened, about 8 minutes. Stir in the bourbon and the apricots, scraping up any browned bits still in the pan. Add the shallot and cook until it is softened, about 2 minutes. While the pork chops rest, add the remaining 1 tablespoon of vegetable oil and return the skillet to medium-high heat until the oil shimmers. Transfer the chops to a clean plate and tent with foil, allowing the pork chops to rest until the pork reaches an internal temperature of 145 to 150 degrees before serving, about 5 to 10 minutes. Continue to cook the chops until the center of the chops away from the bone registers 135 degrees on an instant-read thermometer, about 5 to 10 minutes. Brown the pork chops on the first side, about 3 minutes.įlip the chops over and reduce the heat to medium. Heat the 2 teaspoons of oil in a large skillet over medium-high heat until just smoking. Pat the pork chops dry with paper towels then season them well with salt and pepper.
#Pork chops and applesauce brady bunch episode plus
Sautéed Pork Chops with Brandy-Apricot Sauceġ tablespoon plus 2 teaspoons vegetable oil
They seem like a perfect pairing and since I had picked up some early season apples and some pork chops yesterday when shopping, it made for the perfect dinner last night. Anyone who is my age remembers the Brady Bunch episode where Peter talked about pork chops and applesauce. It also means it’s back to the kitchen for some cooking, which I did for the first time in a week last night.
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