RECIPE: Pork chops in apple cream sauce offer taste of Normandy in minutes
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.
- 2 tablespoons unsalted butter
- 4 to 6 (1/2-inch thick) boneless pork chops (1 1/2 pounds)
- Salt and freshly ground black pepper
- 1 apple, cored, quartered, and thinly sliced
- 3/4 cup dry hard cider
- 3/4 cup heavy cream
- 1 1/2 teaspoons cognac or apple cider vinegar
- On the side: Steamed white rice and broccoli
- Melt the butter in a large skillet over medium-high heat. While the butter is melting, season the pork chops with salt and pepper.
- When the butter is foamy, add the pork chops and cook until browned on both sides, about 3 minutes per side. Transfer to a plate, leaving the remaining butter in the skillet.
- Add the apples to the skillet, stir, then pour in the cider. Bring to a simmer over medium-high, scraping up any browned bits, and continue to cook until reduced by half, about 3 minutes. Add the cream, return to a rapid simmer, and continue to cook until the sauce starts to thicken, 3 to 5 minutes.
- Reduce the heat to medium. Return the pork to the skillet and continue to cook, flipping a few times, until cooked through, about 3 minutes. Remove from the heat and stir in the cognac. Serve with the rice and broccoli. Serves 4.
Nutritional information
Per serving: Per serving: 525 calories (percent of calories from fat, 61), 38 grams protein, 11 grams carbohydrates, 1 gram fiber, 34 grams total fat (18 grams saturated), 180 milligrams cholesterol, 817 milligrams sodium.Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on Twitter and @ajcdining on Instagram.
