How to make Creamy Apple and Sage Pork Chops.
Ingredients: Serves 2-4
- 4 bone-in rib pork chops, cut 1-inch thick
- 2 cooking apples, cored and cut into 1/2-inch wedges
- ⅔ cup finely chopped shallots
- 1 tablespoon unsalted butter
- 4 large garlic cloves, minced
- 2 sprigs fresh sage
- 2½ tablespoons sherry vinegar
- 1 cup apple cider
- 3 tablespoons heavy cream
- 1 tablespoon Dijon-style mustard
- 1 teaspoon finely chopped fresh sage
- 1 tablespoon vegetable oil
- black pepper
- Season the pork with salt and pepper.
- In an extra-large skillet cook the pork chops in hot oil over medium-high heat for 2 minutes, turning once.
- Transfer the pork chops to a plate.
- Add the apples to the skillet.
- Cook for 3 to 4 minutes or until golden brown.
- Season with salt.
- Remove the apples to the plate with the pork chops.
- Reduce the heat to medium.
- Add the shallots and butter to the skillet and cook for 3 minutes.
- Add the garlic and sage sprigs and cook for 30 seconds.
- Add the 2 tablespoons of sherry vinegar, stirring to scrape up the browned bits from the bottom of the pan.
- Add the cider and bring to a simmer.
- Return the pork chops and their juices to the pan and reduce the heat to low.
- Cover and gently simmer for about 10 minutes or until the pork chops are done, adding the apples the last 5 minutes of cooking.
- Transfer the pork chops and apples to a plate.
- Increase the heat to medium-high.
- Simmer for about 5 minutes or until the liquid is reduced by about half.
- Whisk in the cream, mustard, chopped sage and the remaining ½ tablespoon of sherry vinegar.
- Simmer for 1 to 2 minutes more or until slightly thickened.
- Return the pork chops and apples to the skillet to coat.
- Serve and enjoy!
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