First, the pressed apple cider that we got when picking apples was so tasty that we went back for more, yesterday. It was much less crowded this time around, and C had fun throwing rotting apples into the farm’s goat and pig pens and watching the animals fight over the treats!
Also, we tried this recipe from The Gourmet Cookbook, and it was just so good we had to share. We served it with green beans and roasted fingerling potatoes.
Pork Chops with Sauteed Apples and Cider Cream Sauce
3 Tbsp butter
1 shallot, minced
1/2 cup apple cider
1/2 cup cider vinegar
1/4 tsp dried sage
1 1/4 cups chicken stock/broth
2/3 cup heavy cream
6 pork loin chops (or however many you have people)
3 apples (not red delicious or granny smith, but pretty much anything else would work) – peeled, cored and cut into 8 wedges
2 Tbsp packed light brown sugar
Melt 1 Tbsp of butter in saucepan over med-low heat. Add shallots and cook until tender, about 5 min. Add apple cider, cider vinegar, and sage, bring to a boil and boil until reduced to 1/2 cup, about 8 min (took me a bit longer).
Add 1 cup stock and boil until reduced to about 3/4 cup (about 12 min). Add cream and boil until reduced to about 1 cup (about 8 min.)
Meanwhile, pat dry pork chops and sprinkle with salt and pepper. Heat 1 Tbsp of butter over med-high heat in a skillet until foam subsides. Add chops in 2 batches and cook, turning once, until just cooked through, 6 -8 min. per batch. Transfer chops to a warm platter and cover loosely with foil.
Pour off fat from skillet. Add remaining 1 Tbsp butter, then add apples and cook over med. heat, turning occasionally, until golden and just tender, 4-5 minutes. Transfer to a bowl and toss with the brown sugar.
Add remaining 1/4 cup of chicken stock to skillet and deglaze by boiling over high heat, stirring and scraping up brown bits, for 1 minute. Stir deglazing liquid into sauce, along with any juices from meat platter. Transfer apples to platter with pork, and pour sauce over top.
Hope you enjoy it!