Today's recipe is like the traditional Irish Two Sauce Pork Chop entrée. The two sauces for that entrée are a Green Peppercorn Mustard Cream Sauce and a Sage Flavored Apple Sauce. The flavor combination of the classic Irish two sauce recipe can be difficult to imagine, but it tastes really good.
I thought about making the classic Irish Two Sauce Pork Chop Recipe recipe for this article, but I figured that offering an alternative version would be a better idea.
I actually have served today's "Irish Style Pork Loin Chops with Green Peppercorn Dill Sauce and Baked Sage Apple" at an English Pub as a special du jour a few times. The thing is that I had never heard of the Irish Two Sauce Pork Chop recipe at that time. What I actually made was similar to the classic recipe and all the components were on the plate, but in a different form. The apple was just baked and it was not turned into a sauce. The main thing is that the pub customers liked the recipe and the special du jour sold in good numbers!
Way back when I was a the chef at the pub, modern Irish fine cuisine was "hitting the top of the charts" at that time. There were many television cooking shows that featured the new modern fine Irish cuisine and gourmet pub cuisine. Those two trends changed the reputation of pub cuisine in positive way.
Offering daily food specials at the pub I worked in was a marketing strategy that I also employed. I sold everything from gourmet French haute cuisine classic entrées to fancy international specialty items from all points around the globe. Occasionally I just created something fancy that fit the seasonal mode of the day.
The main thing to keep in mind when planning pub special du jour offerings is that the main thing that customers expect is comfort. The pub food simply cannot be so exotic that it challenges the senses and makes customers feel uncomfortable. A familiar item with a creative sauce or preparation works well as a special du jour, especially if the item is reasonably priced.
Pork chop entrées offer dining value, because they can be priced lower than even chicken. Customers are far more likely to try an unfamiliar sauce that sounds good if the price is within reason. At a pub, a reasonably priced pork schnitzel or pork chop entrée that is served with an interesting sauce is a winning combination.
*This entire recipe yields 1 hearty entrée!
Baked Sage Apple:
A Gala Apple is best for this recipe!
Step 1: Core an apple that is suitable for baking.
Trim the bottom and top of the apple flat.
Turn the apple so it looks fancy.
Step 2: Place the apple on a baking pan.
Add a small splash of water to the pan.
Sprinkle a little bit of sugar on the apple.
Sprinkle 1 pinch of ground sage on the apple.
Place 2 pats of unsalted butter on top of the apple.
Step 3: Bake the apple in a 350ºF oven, till it is tender but not mushy.
Keep the apple warm on a stove top.
Boneless Pork Chops with Green Peppercorn Dill Sauce:
The green peppercorn dill sauce is made in the same pan as the chops! For Irish style chops, do not brown the pork!
Green peppercorns packed in brine are a pricy gourmet item. The peppercorn flavor is mellow with no sharp bite.
Step 1: Lightly season 3 boneless pork loin chops that weigh 2 1/2 to 3 ounces apiece with sea salt and a small pinch of coarsely ground black pepper.
Step 2: Heat a sauté pan over medium heat.
Add 1 1/2 tablespoons of unsalted butter.
Add the 3 seasoned boneless pork loin chops.
Sear the pork chops on both sides, till light golden brown highlights appear.
Step 3: Add 1/2 clove of minced garlic.
Add 2 teaspoons of minced onion.
Sauté till the onion turns clear in color.
Step 4: Add 1 1/2 cups of chicken stock.
Bring the liquid to a gentle boil.
Step 5: Reduce the temperature to low heat.
Add 1/2 tablespoon of dijon mustard.
Stir the mustard into the sauce.
Add 1 tablespoon of canned green peppercorns that were packed in brine.
Step 6: Simmer and reduce the sauce by half. Flip the chops occasionally.
Step 7: Add 1/4 cup of cream.
Simmer and reduce the sauce, till it becomes a very thin sauce consistency.
Step 8: Add 2 tablespoons of chopped fresh dill weed.
Simmer and reduce the sauce, till it is a thin sauce consistency.
Step 9: Remove the pan from the heat.
Add 2 teaspoons of unsalted butter while swirling the pan, to finish the sauce. (monte au beurre)
Irish Pork Loin Chops with Green Peppercorn Dill Sauce and Baked Sage Apple:
Place the baked sage apple on the back center of a plate.
Fan the three pork chops outward from the apple.
Stir the sauce and spoon the sauce over the pork chops.
Place a fresh dill sprig in the apple core as a garnish.
Serve with a potato and vegetable of your choice.
*The entrée in the photos was served with:
• Lightly seasoned buttered boiled potato.
• 2 green onions that were sweated in butter.
• Sautéed small whole small portobello field mushrooms.
Irish Pork Loin Chops with Green Peppercorn Dill Sauce and Baked Sage Apple is a nice modern Irish style pub offering!