I've made no changes/substitutions to the original recipe.įlavorful, but far too sweet for my taste.The Applejack Manhattan is a classic bourbon-based cocktail that adds a twist of apple flavor to the traditional Manhattan. Yummy Yummy! I've made this dish a number of times since discovering it, and thought it was about time I give it the rating my family thinks it deserves. I use the Golden Delicious Apples and I don't peel them. Everyone loves it and I am always being asked for the recipe. I have been serving this to guests for some time now. I substitute fatfree half and half for the cream, adding it last and cooking just until heated through so it does not become stringy or clump. Easy to make, too.Ī favorite autumn dish. I substituted hard apple cider for the apple jack, and it was delicious. I substituted apple cider for Calvados and port for white wine (which gave a deeper flavour). I've never been much of a pork fan, but this was great and will definitely become a regular. Any suggestions on getting the sauce to thicken? Given the preponderance of good reviews, I'd like to try the recipe again. It did not thicken and therefore did not have much impact on flavor when served. I followed the recipe as written with one exception-used half and half instead of heavy cream. This is a nice weeknight recipe that doesn't take long to prepare. I reduced the sauce until it was a rich brown color (I also doubled the sauce and apples). Any time there is a sauce, I find that I have to reduce it for a much longer time than the recipe calls for in order to thicken it. I did not have any Calvdos or Applejack, so I substituted this with Apple Schnapps. My husband loved this.I did deglaze with 1 cup of apple cider and reduced it until it was a rich caramel color.and then finished the recipe as written. Followed the recipe, but next time will cook the apples for a shorter duration as they were too soft for my liking. The sauce did separate a bit, so I may make some minor changes next time, but this will definitely become a regular meal in my house. I took the suggestion of others below and doubled the sauce, and let it reduce quite a bit while the chops were resting. YUM! I made this for dinner with my in-laws, and made enough for two chops per person and the platter was clean before we left the table. It is so good, you want to make sure there is enough! I only cooked three porkchops as there were only three of us, and it was just enough sauce, so i would also increase if i were making more chops. Next time I'll heed the advice of others and double the sauce. The sauce was still delicious and the kids loved the apples anyway. 2-inch-thick pork chops had to cook about 12 minutes longer than the recipe said, and required more sauce. Also agree that apples should cook for less time than called for. I agree with previous reviewers that a combo of cider vinegar and brandy replaces calvados if you don't have it. I used brandy rather than the applejack and it turned out great. Savory compliment to the sweetness of the mainĬourse. Garlic and herbs de provence they made a nice I served this with Brussels Sprouts roasted with Then I would make the cream sauce with theĪpplejack, wine and spices. The apples add too much water to the sauce, and Problem with the sauce thickening, it is because I would make a few changes in theįuture, but I am definitely making this again, forįirst, I would bake the apples separately with This was great! I gave it 3 forks because of the
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