-Song of Solomon
September has already stolen up behind us and given us a kiss of cool weather and a nice soaking storm.
We are testing out loaf upon loaf of bread in our kitchen, getting ready for our Winter bread share. A glass of apple cider, a hearth with a toasty fire, and a loaf of french bread with butter swalloped all over it- that is our idea of a happy evening.
*chocolate morning bread (a soft mini loaf of buttery goodness filled with a surprise dollap of chocolate)
*french bread with a killer crunchy crust
* "White Mountain Bread" to make your kids and spouses worship you
* Country Bread (a large boule with lovely slashes in the top, to tear apart while hiking through the park and enjoying the Fall foliage)
The pigs got out this morning.
(Don't you just love the thrill that comes with reading those words??)
We found them amongst the fallen tomatoes.
They saw Shane coming out for the morning chores and trundled after him as if to say :"Oh! Dude! Good to see you! We were lost! Show us the trough if you please!"
(Pork uses adolescent slang. Bean would never utter "Dude, man" or anything of that sort. She's more the English Rose sort.)
Pork Chops with Sauteed Apples and Cider Cream Sauce
*3 Tbsp unsalted butter
* 1 large shallot, minced
*1/2 C apple cider
*1/2 C cider vinegar
*1/2 tsp finely chopped sage
*1 and 1/4 C chicken stock
*2/3 C heavy cream
*6 pork loin chops
*1/2 tsp salt
*1/4 tsp pepper
*3 Apples, peeled, cored, and cut each into 8 wedges
*2 Tbsp packed brown sugar
Melt 1 Tbsp butter in a saucepan over moderately low heat.
Add shallot and cook, stirring occasionally, until tender. (5 min.)
Add apple cider, vinegar, and sage, bring to a boil, and boil until reduced to about 1/2 C (8 min.)
Add 1 C stock and boil till reduced to about 3/4 C (12 min.)
Add cream and boil until reduced to about 1 C (8 minutes)
Meanwhile pat pork dry and sprinkle with salt and pepper. Heat 1 Tbsp butter in a skillet over moderately high heat till foam subsides. Add chops in 2 batches and cook, turning once, until just cooked through, 6-8 minutes per batch. Transfer chops to a plate and cover loosely with foil to keep warm.
Pour off fat from skillet. Add remaining tbsp butter then add the apples and cook, turning occaisionally, until golden and just tender, 4-5 minutes. Transfer to a bowl and gently toss with brown sugar.
Add remaining 1/4 C sotck and deglaze pan by boiling over high heat stirring and scraping up brown bits for 1 minute. Stir this liquid into the sauce. Transfer apples to the platter with the pork and pour sauce on top.
apples from Charlie and Whistling Well Farm