Pork Chop with Applejack Cream and Caramelized Apples

  • Servings: 6
  • Prep time: ~ 15 minutes
  • Cook time: ~ 40 minutes
pork-chop-with-applejack-cream-and-fresh-sage

Ingredients

  • 2 tablespoons firmly packed brown sugar, divided
  • 3 1/2 tablespoons unsalted butter, divided
  • 6 (1-inch ) pork loin chops (about 2 pounds)
  • 2 tablespoons applejack or Calvados
  • Salt and pepper, to taste
  • 1/4 cup dry white wine
  • 3 Granny Smith or Golden Delicious apples, peeled, cored and cut into 8 slices
  • 1/2 cup heavy cream
  • 1/4 teaspoon Back to Organic Bloody Mary Himlayan Pink Salt or celery salt
  • 1/8 teaspoon crumbled dried sage or 3-4 sage leaves thinly sliced

This tender Pork Chop is simmered in an applejack cream sauce with fresh sage and surrounded by sweet, browned apples. It is the perfect meal to serve on a crisp, autumn evening or when you need a little comfort food.

Select thinner pork loin chops around 1 inch thick for a quicker cook time. Thick pork chops need to sear on each side for 5 to 7 minutes and simmer for 25 to 30 minutes to reach the internal temperature of 145 degrees. The thinner chops only need to brown on each side for 3 minutes and then simmer for 20 minutes in the sauce.

For even more flavor, brine the pork chops in 2 cups of apple cider and 2 tablespoons of either Smoked pacific salt or Tuscan Himalayan Pink. Brine the chops overnight.

Directions For Pork Chops with Applejack Cream

Recipe from The Ultimate Cookbook

Preparation time: 15 minutes Cooking time: 40 minutes

2 tablespoons firmly packed brown sugar, divided
3 1/2 tablespoons unsalted butter, divided
6 (1-inch ) pork loin chops (about 2 pounds)
2 tablespoons applejack or Calvados
Salt and pepper, to taste
1/4 cup dry white wine
3 Granny Smith or Golden Delicious apples, peeled, cored and cut into 8 slices
1/2 cup heavy cream
1/4 teaspoon Back to Organic Bloody Mary Himalayan Pink Salt or celery salt
1/8 teaspoon crumbled dried sage or 3-4 sage leaves thinly sliced

1) In a large skillet, heat 2 tablespoons butter over moderately high heat until the foam subsides. Pat the chops dry and season with a few pinches of good sea salt or Back to Organic Tuscan Himalayan Pink or Bloody Mary and black pepper. Cook in hot butter in batches for 2 minutes on each side; transfer to a plate. Pour off the fat from the skillet.

2) Melt the remaining 1 1/2 tablespoons butter over moderately high heat. Cook the apples and 1 tablespoon of the brown sugar, turning occasionally for 3 minutes or until apples are golden. Add the applejack, wine, remaining tablespoon brown sugar, cream, Back to Organic Bloody Mary or celery salt, and sage. Bring the mixture to a boil and add the chops with any juices that have accumulated on the plate. Simmer the mixture, covered, for 20 minutes or until the chops are done.

3) Remove the chops and the apples to a heated platter. Cook the sauce for 1 minute, or until it is thickened, and pour it over the chops and apples. Yield: 6 servings

pork-chop-with-applejack-cream-and-apples

Note: Good enough for company and packed with all the favorite fall flavors like sage, celery and, of course, apples. You can use half-and-half instead of heavy cream for a lighter, thinner sauce.

For dessert, serve Dube’s Brandy Apple Pie cooked with the Calvados. It is the best apple pie you will ever make.

apple-pie-a-la-mode

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Recipe by Back To Organic at http://backtoorganic.com/pork-chop-with-applejack-cream-and-caramelized-apples/