This is a nice main course when autumn starts, though you might start to crave it all year long.
What to buy: Pigs are bred to have leaner and leaner meat these days, but a well-marbled chop will result in a more flavorful sauce. Though pork chops can be found at any market or grocery store, we recommend ordering them from your butcher.
Pumpernickel is a dark bread, usually flavored with molasses, and it is available in most grocery stores. If you’re having a hard time locating it, substitute dark rye bread.
Use unfiltered apple cider or unfiltered, unsweetened apple juice in this recipe, as sweetened apple juice will make the sauce too cloying.
Crème fraîche is a naturally thickened fresh cream with a tangy flavor and rich texture, and it won’t curdle or separate when heated. If you can’t find it, sour cream is a decent substitute.
Game plan: There is the option to add apple brandy to this recipe. Make sure you handle it safely, as any high-proof alcohol can catch fire when added to a hot pan.
This recipe was featured as part of our Moktoberfest! menu.
For the chops:
A Cabernet Franc from France’s Loire Valley would also match the savory-sweet components of this dish very nicely. Look for an example from the ripe 2003 vintage, and from regions like Chinon or Saumur-Champigny. We really like the 2003 Charles Joguet Chinon “Clos de la Cure.”