Pork Chops with Apple Cider Cream Sauce
Deliciously tender pork chops braised in apple cider and topped with apple slices. This is the quintessential fall dish.
- 2 tbsp extra virgin olive oil
- 1 Tbsp butter
- 4 thick cut boneless pork loin chops - salt and pepper to taste
- 1 onion, chopped
- 2 cloves garlic, minced
- 4-5 sprigs of thyme, leaves only or 1 tsp dried thyme
- 1 teaspoon dried rosemary
- 2 Tbsp apple or pear brandy
- 2 Tbsp flour
- 250ml/1 cup hard apple cider or non- alcoholic cider plus 2 tbsp. apple cider vinegar
- 125ml/1/2 cup chicken stock
- 1 tbsp butter
- 2 apples, peeled and cut into 8 wedges each
- 125ml/1/2 cup heavy cream or half-n-half
- Preheat the oven to 180C/350F. Heat the oil and butter in large deep pan and sear the seasoned pork chops over high heat for 2 minutes on each side. They should be nicely browned but not be cooked all the way through. Remove pork and set aside on a plate.
- Turn the heat to low, then add the chopped onion and sauté until tender for about 5-7 minutes, next add the minced garlic, thyme leaves, and rosemary, and cook for a minute longer. Then deglaze the pan with 2 tbsp of brandy, let it simmer, and reduce until there is barely any liquid left. Add the flour and stir to incorporate the flour into the fat and liquid to create a paste, then add the apple cider and chicken stock.
- Return the pork chops to the pan, add a pinch of salt and bring the sauce to a boil, then cover with a lid and cook in the preheated oven for 25 minutes. While the pork chops are in the oven, peel, core and cut the apples into 8 wedges each. Fry them in butter until lightly browned but watch carefully as they burn quickly.
- Then take the pan out of the oven and add the cream to the sauce, cook uncovered for 20 minutes longer or until the pork chops are tender. Add the fried apple slices to the pan, add more salt if needed and serve.