Some apples can turn to mush quickly in a hot skillet, so choosing the right variety is important to this savory-sweet pork chop recipe. If Gala or Braeburn aren't available, try Granny Smith, Golden Delicious, or Fuji.

Laraine Perri
Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary

prep:
25 mins
cook:
10 mins
Servings:
4
Yield:
4 pork chops plus 2 cups apples
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Season pork with salt and pepper. In a extra-large skillet, heat oil over medium-high. Add pork chops. Cook 2 minutes, turning once halfway through cooking. Transfer pork to a plate. Add apples to skillet. Cook until browned, 3 to 4 minutes. Season with salt. Transfer to plate with pork.

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  • Reduce heat to medium. Add butter and shallots to the skillet and cook about 3 minutes. Add garlic and sage sprigs; cook 30 seconds or just until fragrant, about 30 seconds. Add the 2 Tbsp. vinegar; stir to release browned bits from the bottom of the pan. Add cider; bring to a simmer. Return pork chops and their juices to pan; reduce heat to low. Cover and gently simmer until pork is done (145°F), about 10 minutes, adding the apples during the last 5 minutes of cooking. Transfer pork and apples to a plate.

  • Increase heat to medium-high. Simmer 5 minutes or until reduced by about half. Whisk in cream, mustard, chopped sage, and the remaining 1/2 tsp. vinegar. Simmer 1 to 2 minutes more or until slightly thickened. Return pork and apples to skillet with sauce before serving.

Nutrition Facts

348 calories; total fat 16g; saturated fat 7g; polyunsaturated fat 3g; monounsaturated fat 5g; cholesterol 87mg; sodium 241mg; potassium 679mg; carbohydrates 24g; fiber 3g; sugar 18g; protein 27g; trans fatty acid 0g; vitamin a 385IU; vitamin c 8mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 8mg; vitamin b6 1mg; folate 10mcg; vitamin b12 0mcg; calcium 57mg; iron 1mg.
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Reviews

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