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| Pork Loin Chops in Apple Cream |
"A simple twist on an old Shaker dish. Pork chops are browned, then simmered in an apple cider infusion and finished in half-and-half or cream. Makes a great dinner for two, simple to prepare, hearty enough for him, but delicious by any standards. Can substitute chicken breasts for the pork loin chops."
Ingredients :
- 4 (4 ounce) boneless pork loin chops
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon pepper
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon freshly grated nutmeg
- 1 pinch ground allspice
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 cup apple cider
- 2 tablespoons cornstarch
- 1/2 cup chicken broth
- 1/2 cup half-and-half or cream
Instructions :
| Prep : 10M | Cook : 2M | Ready in : 40M |
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- Season pork chops on all sides with 1/2 teaspoon salt, and 1/2 teaspoon pepper; set aside. Combine the flour, 1/2 teaspoon salt, 1/2 teaspoon pepper, nutmeg, and allspice in a plastic bag. Toss pork with seasoned flour to coat, and shake off excess.
- Heat butter and olive oil in a skillet over medium-high heat until lightly smoking. Sear pork until golden brown on each side, about 3 minutes per side. Pour in apple cider and bring to a boil. Turn heat to medium-low, cover, and simmer until pork is fork tender, 15 to 20 minutes. Remove pork and keep warm; increase heat to medium-high. Dissolve cornstarch in the chicken broth, and stir into simmering cider; cook for a minute or two until thickened. Stir in the half-and-half and simmer until hot. Serve sauce over the pork chops.
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