Pork Chops with Sautéed Apples and Cider Cream
The unbeatable combination of traditional fall flavors make this pork chop dish a winner.
3 1/2 tablespoons butter - divided use
6 (1-inch) thick loin pork chops, patted dry
Kosher or sea salt and freshly ground black pepper to taste
3 Granny Smith apples (or other tart green apples), peeled, cored, cut into 1/8-inch slices
2 tablespoons firmly packed light brown sugar - divided use
2 tablespoons apple cider
1/4 cup dry white wine
1/2 cup heavy cream
1/4 teaspoon celery seed
1/8 teaspoon crumbled dried sage
- In a large skillet heat 2 tablespoons of butter over medium-high heat until foam subsides, brown chops, seasoned with salt and pepper, in batches for 2 minutes on each side; transfer to a plate.
- Pour off excess fat from skillet; add remaining 1 1/2 tablespoons butter, and sauté the apples, with 1 tablespoon of brown sugar over medium-high heat, stirring occasionally, for 3 minutes, or until they are golden.
- Add apple cider, wine, remaining tablespoon brown sugar, cream, celery seed, and sage. Bring mixture to a boil and add pork chops with any juices that have accumulated on the plate.
- Simmer mixture, covered, for 20 minutes, or until pork chops and apples are tender. Transfer to a serving platter and keep warm.
- Cook the sauce for 1 minute, or until thickened; pour over pork chops and apples. Serve.
Makes 6 servings.