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Author Notes: I had lots of leftover apples last fall and decided to combine it with some gorgeous pork loin chops that I found at Fairway. —TheExperimentalGourmand
Serves 2 people
- 2 pork loin chops
- 2 apples (like Jonagold, Macoun, MacIntosh), peeled, cored and cut into 1/8-inch slices
- 1 teaspoon butter or bacon grease
- 1 teaspoon butter
- 1 shot brandy
- 1/3 cup unfiltered apple cider (non-alcoholic)
- 1/4 cup heavy cream
- 1-1/2 teaspoons minced fresh sage
- Melt butter or bacon grease in skillet. Put pork chops in pan and cook on each side until just golden (about 2-3 minutes per side). Put on plate and place in oven to keep warm.
- Add additional tsp butter to pan and place apples in a single layer. Cook until they have browned slightly on each side. Set aside.
- Remove pan from the heat and pour in one shot of brandy. Add apple cider and return to heat. Mix in a pinch of salt, a pinch of pepper, and 1 tsp of the minced sage. Scrap off any bits that might have stuck to the pan. Cook liquid until reduced by one-half.
- Add cream, stir ingredients together, and simmer until the mixture becomes thickened and almost caramel-colored, about 5 minutes. Put the apples in a circle on the plates, letting them overlap. Place pork on top of apples. Pour cream sauce on top of pork and let it drip onto the apples. Sprinkle remaining 1/2 tsp of sage on top of dish.
- This recipe was entered in the contest for Your Best Pork with Cider
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