- 1 ½ - 2 lb. Pork chops
- 2 Tbsp. olive oil
- 1 Tbsp. butter
- 2 tart apples (Winesap, stayman, pippin, northern spy) if you canÄôt find any of these apples a granny smith will work just fine. Slice into 12 thin slices.
- ½ medium onions sliced thin
- 1/3 cup unfiltered apple cider
- ¼ cup applejack or other apple flavored liquor
- ½ cup chicken broth or stock
- 2 Tbsp. minced fresh sage
- 1/3 cup heavy cream
- Sear pork in heavy skillet with 2 tbsp olive oil, over medium high heat. Cook for just over 1 minute a side. Then transfer to a plate set aside.
- Melt 1tbsp. butter in pan in which pork was cooked. Add 2 firm tart apples and sliced onions to pan and sauté until apples begin to turn brown. About 4 minutes. Add 1/3 cup unfiltered apple cider and ¼ cup apple flavored liquor. Boil until liquid is reduced to a glaze. About 3 minutes.
- Increase heat to high and add ½ c chicken stock, 2 tbsp. minced fresh sage and any juices from reserved pork. Boil until liquid is reduced to syrup, about 3-4 minutes. Reduce heat to med Äì high, add 1/3 cup heavy cream and cook another 2 minutes to reduce. Reduce heat to medium and place reserved pork and juices into pan. Simmer for about 3 minutes.
- Place pork onto serving plate and ladle sauce over meat.
- Serve with rice
Gooseberries Fresh Food Market