Pork Chops in a Bag

Pork Chops in a bag

En Papillote is a fancy French cooking term for cooking stuff in a bag. Most commonly this preparation is used with fish, but it can be used with anything that does well with a more gentle cooking method. The meat comes out super moist as it’s basically baked and steamed at the same time. I am a huge fan of pork because it works so beautifully with a savory/sweet balance, and by cooking the meat on a bed of apples and leaks you get an instant side dish flavored with all those beautiful pork flavored juices. It’s my favorite kind of company meal – something that looks like you totally knocked yourself out, but is actually super easy.

2 Pork Chops
2 leeks
1 granny smith apple
parchment paper

Sear the pork chops in a hot dry pan. You may be tempted to skip this step, but DON’T! The searing creates that beautiful golden crunchy exterior. Without it your pork will cook just fine, but it will just kind of be gray all over and miss out on that great caramelized flavor.

Prepare the leeks by cleaning well and cutting off both the root and green leaves. Core the apple but don’t worry about peeling it. Shred the leeks and apple in a food processor or with a handheld grater.

Rip a piece of parchment paper big enough to wrap up the pork chops. Make a bed of the apple leek mixture, and place the seared pork on top. Season well with salt and pepper and wrap the package shut. Bake at 350 for 20 minutes or until the pork is cooked thoroughly.

Pork chops wrapped in parchment

When I cook this for my family, it’s just good ol’ Pork Chops in a Bag. Around guests I want to impress with an air of pretension, it’s Pork Chops en Papillote. You can decide for yourself how fancy you need to be.