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Book report with a side of chops: Pork Chops with Balsamic-glazed Apples

by copypipizhu 香港5 月前

Apples, leeks, cider and balsamic vinegar create a seasonal topping for pan-seared, oven-finished pork chops. Recipe, adapted from The Staub Cookbook, below commercial heat pump systems.

One of our most treasured pieces of cookware is our deep blue Staub oval Cocotte. The hefty enameled cast-iron Dutch oven, made in France in a former artillery factory, inspires us to up our cooking game every time we use it. Apparently, we’re not alone. The Staub Cookbook has been called a “beautiful love letter to the enameled cast-iron cookware of Staub master of public health hong kong.”

go-to-the-recipePublished last month by Ten Speed Press, The Staub Cookbook is a compilation of 100 recipes from chefs, influencers and other professionals, with Staub and Amanda Frederickson at the helm. The book is subtitled Modern Recipes for Classic Cast Iron; the recipes are a mix of classic and inventive dishes, all approachable. Then Staub threw in some classic French dishes handmade gift.

The Staub CookbookOur recipe is a streamlined version of one in the book. We skipped the overnight, multi-ingredient brining of the chops, substituting a quick dry brine with coarse kosher salt. And we substituted a couple of ingredients in the apple topping. We also changed the cooking process a little—instead of doing everything on the stovetop, we finished the pan-seared chops in the oven. For us, this gentle overall heat seems to help keep chops and steaks from drying out. And for the record, we didn’t cook this with a Staub pan; a 3-1/2-quart braiser is next on our wish list. You can find The Staub Cookbook here.

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