Pork Chops with Apples & Apple Cider

NY Times

Category

Pork is good for you!

Pork and Apples pair so well together. We loved this recipe! Enjoy!!

Ingredients

  • 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

Directions

  1. 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.

  2. 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.

  3. 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.

  4. Spoon sauce over the chops, then spoon the apples around the platter. Sprinkle with chives and parsley.