Pan Seared Pork Chops with Creamy Apple Sauce

Learn how to make this delicious Pan Seared Pork Chops with Creamy Apple Sauce and a side of braised carrots.

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Pan Seared Pork Chops with Creamy Apple Sauce
 
Learn how to make this delicious Pan Seared Pork Chops with Creamy Apple Sauce and a side of braised carrots.
Ingredients
  • 2 bone in pork chops
  • 2 tablespoons of olive oil
  • 1 ounce of unsalted butter
  • 2 gala apples, peeled and chopped
  • ½ cup of heavy cream
  • ⅓ cup of apple cider
  • 4 carrots, peeled sliced on a bias
  • 2 finely minced cloves of garlic
  • 8 sprigs of fresh thyme
  • ½ cup of vegetable stock
  • Kosher salt and fresh cracked pepper to taste
Instructions
  1. Season the pork chops well with salt and pepper and place in a hot saute pan with 1 tablespoon of olive oil. Be sure to brown on both sides and cooking it until at least medium in temperature in the inside.
  2. While the pork is cooking add another saute pan to the burner on high heat with 1 tablespoon of olive oil.
  3. Once the skillet is hot, caramelize the carrots.
  4. Halfway through the cooking process of the carrots add in the garlic and move around the pan to cook.
  5. Next, deglaze the pan with vegetable stock, add in the thyme, season well with salt and pepper, and turn the heat to low-medium and let braise for 4-6 minutes.
  6. Once the pork chops are done remove them from the pan, add the butter, the apples and place the pan back on the burner on high heat.
  7. Once the apples are brown, deglaze with apple cider until there is 2-3 tablespoons of liquid left in the pan and then finish with heavy cream.
  8. Make sure the cream thickens until it can coat the back of a spoon. Season with salt and pepper and plate the dish up with the carrots on the bottom, pork in the middle with the sauce poured on top.

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