Somerset Pork with Cream and Apples
Description
All the way from England, this Somerset pork chop recipe features boneless pork chop, onions, and apples in a hard cider-based cream sauce.
Ingredients
•
1/4 cup butter
•
4 boneless pork loin chops
•
1 teaspoon chopped fresh thyme
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1 large onion, sliced into thin rings
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1 clove garlic, crushed
•
1 Cox apple, cored and cut into thick rings
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1 red apple, cored and cut into rings
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1 teaspoon white sugar
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1 1/8 cups dry hard cider
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salt and pepper to taste
•
3 tablespoons heavy cream
Directions
1
Preheat the oven to 375 degrees F (190 degrees C).
2
In a large, heavy oven-proof skillet over medium-high heat, melt 2 tablespoons butter. Fry pork chops on both sides until golden. Transfer to a 2-quart casserole dish with a lid, and sprinkle with thyme.
3
Melt remaining butter in the skillet. Fry onion and garlic until tender, then transfer to the casserole dish. Fry apple rings in the skillet for a few seconds on each side to give them color, then remove to the casserole dish. Sprinkle with sugar.
4
Discard any excess fat from the skillet. Pour cider into the skillet and stir to remove any flavorful bits from the bottom. Bring to a simmer, then pour over pork chops and apples in the dish. Season with salt and pepper.
5
Cover the skillet and bake in the preheated oven until no longer pink in the center, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
6
Transfer pork chops and apples to a serving platter. Stir cream into juices in the skillet, then spoon over pork chops.