Caramelized Apple Smothered Pork Chops
Submitted by: carolyn monnett
A savory combination of tender pork chops and caramelized apples with onions--all in a creamy sage flavored sauce.
Ingredients
- 4 1-inch thick pork chops
- Fine sea salt
- Freshly ground black pepper
- 1 tablespoon unsalted butter
- 2 large gala apples
- 8 shallots, peeled or 1 red onion peeled and cut in 1/8ths
- 1 tablespoon fresh sage or 1/2 teaspoon dried
- 2 tablespoons brown sugar
- 1/2 cup Rose wine, Riesling or Gewurztraminer
- 1 cup prepared low sodium chicken stock at room temperature
- 1 cup heavy cream, cold
- 2 teaspoons cornstarch
- Optional garnish:
- 1 tablespoon chopped parsley or chives
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Method
Wash and pat dry pork chops the place on a clean plate. Season with salt and pepper then set aside. Peel and core apples the cut into eighths. Peel shallots, or cut red onion in half, peel and cut into eight slices. Heat a 12-14 inch cast iron or non-aluminum skillet with butter on medium high heat. Place seasoned pork chops into hot skillet. Add apples with curved side down. Add whole shallots and sage. Turn heat to medium and cook 3 minutes. Flip chops with tongs then add brown sugar. Quickly add wine and reduce by half. In a small bowl, whisk chicken stock, cream and cornstarch together then pour over pork. Turn apples, coating in sauce. Cover and simmer 12-15 minutes or until pork reaches an internal temperature of 135 degrees for medium. Cook about 5 minutes, or longer, for medium well. Remove chops, placing on a serving platter. Turn heat on medium to reduce sauce and to a thicken gravy, 3-5 minutes. Pour sauce with apples and onions over pork chops. Garnish with chopped fresh herbs, if desired.
Notes: Serve with steamed potatoes and vegetables, because the sauce is rich. Stuffing, rice or lightly buttered pasta are delicious too.
Number of Servings: 4
Submitted by: carolyn monnett ( See all of carolyn monnett Recipes )
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