Pork and apples just go together. These pork chops are coated with an apple cider pan sauce that keeps the meat juicy and flavorful.
Yield: 4 servings
Active Time: 35 minutes Start to Finish: 35 minutes
For this recipe you’ll need:
2 tablespoons grapeseed oil
4 boneless pork chops
Salt & pepper to taste
All-purpose flour, for dredging
1/4 pound bacon, small dice
2 crisp tart apples such as braeburns, cut into 1/4-inch wedges
1 medium-sized yellow onion, thinly sliced ½ cup apple cider
2 tablespoons apple cider vinegar
1/2 cup chicken stock
2 tablespoons heavy cream
1 tablespoon whole grain mustard
1/2 teaspoon fresh sage, rough chopped
Salt and pepper to taste
Heat a sauté pan over medium-high heat and add the grapeseed oil.
Season the pork with salt and pepper to taste, and lightly dredge through the flour shaking off any excess. Sear the pork in the hot pan until golden on both sides, about 3 minutes per side. Remove the pork from the pan and aside.
Reduce the heat to medium low. Add the bacon and cook, stirring frequently, until just crispy.
Stir in the apples and onions and continue to cook until tender, 7 to 8 minutes.
Deglaze the pan with the apple cider and apple cider vinegar, scraping any browned bits of fond off the bottom of the pan.
Whisk in the chicken stock, heavy cream and mustard. Bring to a boil and reduce to a simmer. Cook until slightly thickened, about 5 minutes.
Stir in the sage, and season with salt and pepper to taste.
Return the pork chops to the pan, and continue to cook until they reach an internal temperature of 135° to 140° on a meat thermometer.
Place the pork on a platter and top with the sauce.
