Pork Chops and Triple Apple Threat

 

Main dish

Pork Chops and Triple Apple Threat

Serve with butternut or acorn squash puree, topped with a little butter, and a winter greens salad.

2 pork chops (on the bone), 6 to 8 ounces each

About 1/2 teaspoon salt

Freshly ground pepper

2 tablespoons olive oil or bacon fat

1 small red onion, chopped

2 large tart apples, peeled, cored, sliced about 1/2-inch thick

3/4 cup apple cider

1/4 cup applejack or apple brandy

3 tablespoons whipping cream

Season the chops with 1/4 teaspoon salt and pepper to taste. Heat the fat in a skillet over medium-high heat; add the chops. Cook, turning once, to brown both sides, about 5 minutes per side. Transfer chops to a plate; keep warm.

Add the onion; cook, sprinkled with a little salt, until softened, about 5 minutes. Stir in the apples, coating them with the fat and onions; cook, stirring often, until beginning to soften, 3 minutes. They should be cooked through but retain their shape.

Stir in the apple cider and applejack; return chops to skillet. Lower heat to medium; cook at a simmer until chops are cooked through.

Transfer chops and apples to dinner plates, leaving sauce in the skillet. Add cream to skillet; cook at a simmer until slightly reduced, 5 minutes. Pour the sauce over the chops and apples. Makes 2 servings.

Per serving: 575 calories, 35 g fat, 11 g saturated fat, 103 mg cholesterol, 43 g carbohydrates, 24 g protein, 670 mg sodium, 3 g fiber.

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