Pork and Apples pair so well together. We loved this recipe! Enjoy!!
- 2 bone in Circle b Ranch pork chops, 4 ounces each, about ¼ inch thick
- 1 large apple
- 2 tablespoons butter
- ¼ cup hard cider, plus 2 tablespoons
- 1 teaspoon Dijon mustard
- ¾ cup chicken broth
- 1 teaspoon Wondra
- 1 ½ tablespoons crème fraiche
- ½ tablespoon Calvados, apple brandy or Cognac (optional)
- 1 tablespoon finely cut chives
- 1 tablespoon chopped parsley
- Peel, quarter and core apples, then cut each apple into 12 wedges. Melt 1 tablespoon butter in a wide skillet and raise heat to medium-high. Add apple wedges in one layer and brown gently on one side, about 2 minutes. Brown on the other side and cook for 2 minutes more, or until apples are cooked through but still firm. Remove apples from pan and keep warm.
- Add 1 tablespoon butter to pan and swirl to melt. Place pork chops in pan and brown for about 4 minutes per side. Adjust heat if necessary to keep pork from cooking too quickly. Remove chops and keep warm on a platter in a low oven. Discard remaining butter.
- Add ½ cup cider to pan, raise heat to high and cook down to a syrup. Add mustard and chicken broth, and bring to a boil, then reduce heat to a simmer. Add Wondra and stir with a wire whisk as the sauce thickens. Stir in crème fraiche. Add 2 tablespoons cider and the Calvados, if using. Cook for 1 minute more.
- Spoon sauce over the chops, then spoon the apples around the platter. Sprinkle with chives and parsley.