March 18, 2021
Rated 5 stars by 1 users
Pork is good for you!
Pork and Apples pair so well together. We loved this recipe! Enjoy!!
2 bone in Circle b Ranch pork chops, 4 ounces each, about ¼ inch thick
1 large apple
2 tablespoons butter
¼ cup hard cider, plus 2 tablespoons
1 teaspoon Dijon mustard
¾ cup chicken broth
1 teaspoon Wondra
1 ½ tablespoons crème fraiche
½ tablespoon Calvados, apple brandy or Cognac (optional)
1 tablespoon finely cut chives
1 tablespoon chopped parsley
Peel, quarter and core apples, then cut each apple into 12 wedges. Melt 1 tablespoon butter in a wide skillet and raise heat to medium-high. Add apple wedges in one layer and brown gently on one side, about 2 minutes. Brown on the other side and cook for 2 minutes more, or until apples are cooked through but still firm. Remove apples from pan and keep warm.
Add 1 tablespoon butter to pan and swirl to melt. Place pork chops in pan and brown for about 4 minutes per side. Adjust heat if necessary to keep pork from cooking too quickly. Remove chops and keep warm on a platter in a low oven. Discard remaining butter.
Add ½ cup cider to pan, raise heat to high and cook down to a syrup. Add mustard and chicken broth, and bring to a boil, then reduce heat to a simmer. Add Wondra and stir with a wire whisk as the sauce thickens. Stir in crème fraiche. Add 2 tablespoons cider and the Calvados, if using. Cook for 1 minute more.
Spoon sauce over the chops, then spoon the apples around the platter. Sprinkle with chives and parsley.
Taste the difference that natural raising makes to pork. Also taste the delicious sauces, chutneys and Bloody Mary. 100% born and processed the the United States.