This pork chop recipe was found in the January 2012 issue of deliciousmagazine.
It sounds like a dish for the cold winter season (as it was appropriately published in a winter issue), I thought it was perfect for the rather unusual wintry weather we are having now in April!
This dish was an easy one to cook with minimal ingredients which obviously include pork chops and apples. I used dried sage instead of fresh ones because I could not find any in the supermarket.
Cider and Crème Fraiche used in this recipe created a dish more exciting than the classic Pork chops with apple.
The recipe called for dry cider, but I chose this cider made from apples as I thought it would match the dish pretty well.
|Sauté Pork Chops|
Butter and olive oil was first heated in a large pan over high heat. When the butter started to foam, pork chops were added in the pan and seasoned with salt and pepper. Both sides of the chops were cooked until they turned golden.
Then apple slices were added into the pan and tossed until they were golden and softened and the chops were cooked through.
|Apple slices added|
The cider was then poured in and the crème fraiche and sage stirred in, then brought to a simmer and allowed to bubble for a couple of minutes until the sauce was slightly thickened.
The dish was seasoned with some salt and pepper before being served.
|Pork Chops with sage and apple|
The pork chops were really nice with the thick and creamy sauce, although I would have loved the chops to be seasoned a little bit more with salt.
The cider nicely cut through the thick creamy flavour of the sauce and the meaty flavour of the pork.
The wonderfully sweet and soft apples accompanied by the rich and domineering sage gave a lovely cold-weather combination to the meaty pork chops!
A delicious dish served with a perfect dollop of mashed sweet potatoes.