Pork Chops and Creamy Apples

porkchops

4 Pork chops, each one 3/4″-1″ thick (2 to 2 1/2 lbs)
4 Golden delicious apples, peeled, cored, and sliced
Enough Olive Oil to coat the bottom of your pan
1/2 yellow onion, diced
1/4 cup low salt chicken stock
1/4 cup apple juice
1/4 tsp dried thyme
1/2 cup heavy cream
1/4 tsp nutmeg
Salt to taste.

Preheat oven to 350° F.

Preheat a large frying pan over high heat, add add olive oil to a depth of 1/8″.

Liberally salt one side of the pork chop, add to the pan salt side down. Generously salt the other side.

Cook for 3-4 minutes per side, until the pork starts to brown and form a crust.

Transfer the pork chops to an oven safe cooking vessel. Insert an oven safe temperature probe into the thickest part of the pork chop, and set your oven alarm to 140° F. (Carryover cooking will bring the pork to at least 145°). I prefer the Chef Alarm, from Thermoworks.

While the pork is in the oven, add the apples and onions to the same pan that your pork chops were in. Cook for 2-3 minutes, until onions start to turn translucent.

Reduce heat in pan to medium-low. Add chicken stock, apple juice and thyme. Cook until liquid has reduced by 3/4ths.

Add cream and nutmeg to the onion/apple mixture and mix until combined. Bring sauce to a boil and cook until sauce has reduced by 1/2. Add salt to taste.

After the pork chops have reached their internal temperature, pull them out of the oven, cover with foil, and let rest for at least 5 minutes.

Serve the pork chop topped with the roasted apple cream sauce.

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