Pork & Apples with Apple-Brandy-Sage Cream Sauce

By TheExperimentalGourmand • November 16, 2009 • 0 Comments

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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 teaspoon minced fresh sage
salt
pepper

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.