Tuesday, October 1, 2013

Pork Chops with Caramelized Apples

I know I've been MIA recently and that probably won't be changing much anytime soon but I made this super yummy recipe on Sunday and had to share it!

Side note: If you don't have a cast iron skillet, I highly recommend you getting one. I'm LOVING it!

Pork Chops with Caramelized Apples

4 Thick Cut Pork Chops
3-4 small Apples or 2 large Apples
1 Shallot
2 Tablespoons butter
1 Tablespoon Olive Oil
1/2 cup Cognac or Brandy
1/2 cup Apple Cider
  1. Rinse pork chops and pat dry. Season with salt and pepper. I used boneless chops but you could use anything you have. Peel and thinly the apples and chop the shallot. I used Empire Apples but you could use whichever are your favorite apples.
  2. In a cast iron skillet, heat oil and butter until melted. Place pork chops in the pan and cook about 3-4 minutes per side to get a golden crust. (If using thinner chops, cook for a shorter amount of time.)
  3. Once the Pork Chops are golden, transfer them to a plate to rest while you get the apples started. If needed, add 1 tablespoon of butter to the pan along with the apples and shallot. Saute mixture for about 5-7 minutes until the apples start to soften and the shallot becomes translucent. 
  4. Add in the Cognac and Apple Cider and allow to simmer for about 2 minutes before adding the pork chops back into the pan. Cook the chops until the are cooked through (160 degrees). The sauce will thicken but if it needs more time after the pork chops have been removed, continue to cook until it looks right to you. If you need more liquid, add more apple cider and continue to cook.
Serve with potatoes or squash and enjoy!

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2 comments:

  1. I made it tonight and it was great. I used onion for the shallot, spiced rum for the cognac and applesauce/water for the apple cider. I will certainly make this again. Thanks for the great recipe. Oh by the way, I'm loving my new cast iron skillet.

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