Pork Chops with Apples and Cider Cream Sauce

PORK CHOPS WITH APPLES AND CIDER CREAM SAUCE

The Gourmet Cookbook edited by Ruth Reichl

adapted by Eileen

3 Tablespoons butter
1/2 an onion minced
1/2 cup hard apple cider (or apple cider or apple juice)
1/2 cup cider vinegar
1/2 teaspoon sage (Optional-I usually leave out, it is very strong)
1-1/4 cups chicken stock
2/3 cup heavy cream (canned coconut milk works for a dairy alternative)
4-6 Pork loin chops

1/2 teaspoon salt

1/4 teaspoon pepper

3 Gala, Honey Crisp or Granny Smith apples, peeled, cored and cut into 8 wedges or more.

(personally I like my apples thinner in this recipe)

Oven 300 degrees)

Great served with Mashed potatoes or broad egg noodles.  Green beans or broccoli make a great vegetable side.  Sliced toasted sourdough bread or Naan bread make good accompaniments. 

• Pat Pork chops dry and sprinkle with salt and pepper (Aloha pork seasoning works well, or any of the salty wahine salts instead of salt and pepper)
• Heat 1 Tablespoon butter in a Dutch oven or large skillet.
• Add the pork chops and cook, turning once about 4-6 minutes per side. Do Not Overcook-these will go into the oven to keep warm and will continue to cook) Remove with slotted spoon to an oven proof dish. Cover with foil and place in oven.
• Saute apples in the pan until golden-about 4 minutes.  Remove with slotted spoon to the dish with the pork chops, cover and place back in the oven.

Sauce:

• In pan melt 1 Tablespoon more butter, add onions and cook stirring occasionally about 3-5 minutes.
• Add Cider and cider vinegar and sage if using.  Bring to a boil and boil until reduced by about a 1/2 - approximately 8 minutes.
• Add 1 cup chicken stock and boil until reduced to about 3/4 cup, approximately 12 minutes.
• Add cream and boil until reduced to about 1 cup, approximately 8 minutes.

Finish:

• Take pork chops and apples out of oven and either pour sauce over and serve or add to sauce and serve.