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.

Source: Better Homes and Gardens

Gallery

Credit: Blaine Moats

Recipe Summary

cook:
10 mins
total:
35 mins
prep:
25 mins
Servings:
4
Yield:
4 pork chops plus 2 cups apples
Advertisement

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.

    Advertisement
  • 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; fat 16g; cholesterol 87mg; saturated fat 7g; carbohydrates 24g; mono fat 5g; poly fat 3g; insoluble fiber 3g; sugars 18g; protein 27g; vitamin a 384.9IU; vitamin c 8mg; thiamin 0.4mg; riboflavin 0.3mg; niacin equivalents 7.7mg; vitamin b6 0.7mg; folate 10mcg; vitamin b12 0.5mcg; sodium 241mg; potassium 679mg; calcium 57mg; iron 1.2mg.
Advertisement