Being a chef during the holidays traditionally means that I am going to cook a lot of turkey and ham and mashed potatoes at the restaurant, Café Whitney.
However, come the end of the day when I get to go home, turkey is usually the last thing on my mind. This is why my family usually indulges on something different than the traditional Thanksgiving dinner. My family’s Thanksgiving dinner usually consists of a nice rack of lamb or a pork roast paired with a glass of red wine or even a hearty seafood stew with a crispy white.
Here is a recipe I frequently cook in my house during the holidays
Apple and Currant Pork Chops
Serving Size : 6
6 pork loin chops -- cut 1 1/2-inch thick
2 teaspoons vegetable oil
2 cups apple cider
2 cups apple juice
1/3 cup Viennese or German-Style Mustard
3 apples -- unpared, cored, sliced 1/2-inch thick
1/2 cup currants or raisins
1/2 cup sliced green onions
2 tablespoons cornstarch
1/4 cup water
Heat oil in large skillet. Brown pork chops over medium-high heat. Season with salt and pepper.
Combine apple cider and mustard; pour over pork chops. Cover; cook over medium-low heat 45 minutes. Add apples, currants and green onions. Cover; cook 5-10 minutes longer.
Place pork chops and apples on serving platter; keep warm. Gradually stir combined cornstarch and water into cider liquid. Cook and stir until thickened. Serve sauce over pork chops and apples.