- 3 1/2 tablespoons butter, divided
- 6 1-inch thick loin pork chops, patted dry
- Salt and freshly ground black pepper to taste
- 3 Granny Smith apples, peeled, cored, cut into 1/8-inch slices
- 2 tablespoons firmly packed light brown sugar, divided
- 2 tablespoons apple cider
- 1/4 cup dry white
- 1/2 cup heavy cream
- 1/4 teaspoon celery seed
- 1/8 teaspoon crumbled dried sage
In a large skillet heat 2 tablespoons of butter over medium-high heat until foam subsides, brown chops, seasoned with salt and pepper, in batches for 2 minutes on each side; transfer to a plate.
Pour off excess fat from skillet; add remaining 1 1/2 tablespoons butter, and sauti the apples, with 1 tablespoon of brown sugar over medium-high heat, stirring occasionally, for 3 minutes, or until they are golden.
Add apple cider, wine, remaining tablespoon brown sugar, cream, celery seed, and sage. Bring mixture to a boil and add pork chops with any juices that have accumulated on the plate.
Simmer mixture, covered, for 20 minutes, or until pork chops and apples are tender. Transfer to a serving platter and keep warm.
Cook the sauce for 1 minute, or until thickened; pour over pork chops and apples. Serve.
Print this recipe
Submitted By: Marlen
Pork Chops with Sauteed Apples and Cider Cream