Apples are one of the easiest fall fruits to incorporate into savory dishes. The fruit pairs perfectly with pork or even chicken, and complex, effervescent hard ciders bring acidity and sweetness to pan sauces.
This week’s recipe takes inspiration from apple-heavy Normandy, France. It combines apples and their cider with thin-cut boneless pork chops, a drizzle of heavy cream, and a touch of cognac for a decadent, yet attainable weeknight meal.
The technique is simple. Brown the chops in butter, and remove them from the skillet before they’re completely cooked. Next, simmer apple slices in cider (choose a dry one for best results) while you scrape up any browned bits from the pan. The apples will have softened a bit, but the acidity in the cider will keep them from falling apart. Once you can no longer smell any alcohol from the cider, stir in cream and simmer until the sauce is velvety. From there, the pork chops just need to gently cook through in this tangy, rich mixture. A splash of cognac (or apple cider vinegar, for a different yet equally delicious finish) rounds out the sauce.
The dish is quick and easy to prepare but still fairly hands-on, so I’d recommend serving it with side dishes that don’t require much fuss. White rice is excellent with the sauce, as is broccoli. If you’re pressed for time, a few slices of bread and a quick side salad will round out dinner just fine.
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