Saturday, September 22, 2012

Pork Chops with Mustard-Cornichon Sauce and Mini Apple Pie

I was planning on making Pork Chops au Poivre but I did not have the sour cream the recipe called for and was not about to drive back to the store for a 1/4 of sour cream. So I went to Bon Appetit.com to find another pork recipe. I found Pork Chops with Mustard-Cornichon Sauce and I had everything in the house. Okay this was better then I thought it was going to be. The sauce was amazing and the meat was cooked perfectly. Yeah I will make this again.

For side dishes I made parsleyed potatoes and sauteed zucchini and eggplant, both were from my Dad's garden.
Now for dessert. Last Sunday when I was awake at 4AM I was checking out Pinterest. I saw this recipe for Mini Apple Pie posted by A Little Bit Funky. I love pie, it's a crust thing. But Chris and I can never finish a whole pie. So we have mini pies! What a brilliant idea. The crust was my Pate Brise recipe for the Silver Palate cookbook. They came out so cute. But next time I would put more filling in the crust.

Don't think I have posted the pie crust recipe before... so here it is.

1-1/2 cups unbleached all purpose flour
1/2 tsp salt
1 pinch granulated sugar
5-1/2 tbsp (2/3 stick) sweet butter, chilled

3 tbsp vegetable shortening, chilled
1/4 cup ice water

Sift the flour, salt and sugar together into a bowl; add butter and shortening and cut them into dry ingredients with a pastry blender or 2 knives until mixture is like coarse meal.
2. Sprinkle on and blend in enough of the ice water to make a workable dough, mixing water in lightly with a fork.

Turn dough out onto you work surface and, using the heel of your hand, smear the dough away from you, about 1/4 cup at a time. Scrape up the smeared dough into a ball, wrap, and refrigerate for at least 2 hours.

3 comments:

Pegasuslegend said...

I dont know where to start.. the pie crust or the combo of apples and pork.. fabulous job!

Lucia from Madison said...

Its the crust. One of my favorite recipes from one of my oldest cookbooks. It never fails!

Debi said...

Your 4am comment reminded me of this Ted Talks episode. http://www.ted.com/talks/rives_on_4_a_m.html I'm a Ted Talks junkie now. But funny... :)

You're part of the conspiracy. And I'm totally making apple pie tomorrow night.