Email to Cat      

Pork Chops with Sautéed Apples and Cider Cream Sauce

Source of Recipe


From "The Gourmet Cookbook"



List of Ingredients



• 3 Tbsp unsalted butter
  
• 1 large shallot, minced
  
• ½ cup apple cider
  
• ½ cup cider vinegar
  
• ½ tsp finely chopped fresh sage or ¼ tsp dried sage, crumbled
  
• 1¼ cups chicken stock or store-bought low-sodium chicken broth
  
• 2/3 cup heavy cream
  
• 6 (¾-inch-thick) pork loin chops (2½ pounds total)
  
• ½ tsp salt
  
• ¼ tsp freshly ground black pepper
  
• 3 Golden Delicious or Gala apples, peeled, cored, and each cut into 8 wedges
  
• 2 Tbsp packed light brown sugar
  






Instructions



1. Melt 1 tablespoon butter in a 2-quart heavy saucepan over moderately low heat. Add shallot and cook, stirring occasionally, until tender, about 5 minutes. Add apple cider, vinegar, and sage, bring to a boil, and boil until reduced to about ½ cup, about 8 minutes.
   
   
2. Add 1 cup stock and boil until reduced to about ¾ cup, about 12 minutes. Add cream and boil until reduced to about 1 cup, about 8 minutes.
   
   
3. Meanwhile, pat pork dry and sprinkle with salt and pepper. Heat 1 tablespoon butter in a 12-inch skillet over moderately high heat until foam subsides. Add chops in 2 batches, turning once, until just cooked through, 6 to 8 minutes per batch. Transfer chops to a warm platter and cover loosely with foil to keep warm.
   
   
4. Pour off fat from skillet. Add remaining 1 tablespoon butter, then add apples and cook over moderate heat, turning occasionally, until golden and just tender, 4 to 5 minutes. Transfer to a bowl and gently toss with brown sugar.
   
   
5. Add remaining ¼ cup stock to skillet and deglaze by boiling over high heat, stirring and scraping up brown bits, for 1 minute. Stir deglazing liquid into sauce, along with any meat juices accumulated on platter and salt and pepper to taste. Transfer apples to platter with pork and pour sauce over top.
   
   Serves 6