Recipe By: Tyler Florence (on Food TV 10/00)
1/2 cup olive oil
1/2 cup Applejack or Calvados brandy
2 tablespoons chopped fresh thyme, or 2 tsp. dried
2 bay leaves
Salt and pepper to taste
4 double-cut pork loin chops, bone in -- 1-3/4" thick
3/4 cup all-purpose flour
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
2 tablespoons each butter and olive oil
Chopped fresh parsley
Combine marinade ingredients in a large Ziploc bag or baking dish; add pork chops and turn to coat well. Seal and marinate for at least 1 hour or up to 3 hours.
Preheat oven to 325 degrees. In a shallow dish, combine flour, paprika, garlic, powder, onion powder, salt and pepper. Remove the meat from the marinade and drain off the excess. In a large oven--proof skillet over high heat, heat butter and oil until very hot but not smoking; pan-sear the pork chops on both sides in butter and oil to seal in juices. (they should be well browned on the outside and pink in the center).
Place skillet in the oven and roast uncovered 15 to 20 minutes. A meat thermometer inserted into the pork should read 155 degrees F. Serve with pan sauce drizzled over the chops and gaarnished with parsley.