Dining

Michael’s Quick, Easy and Delish Dish for the Weekend

pork chop

By Michael Minorgan for Curtains Up   [email protected]

PAN SEARED PORK CHOPS WITH APPLE MAPLE SAUCE

Apple trees were perhaps the earliest tree to be cultivated. Alexander The Great is credited with finding dwarfed apples in Asia in 328BC.they were subsequently brought to North America by colonists in the 17th century with the first apple orchard being planted in Boston.

Although it was considered a ‘forbidden fruit’ in The Garden of Eden it is now cultivated in more than 7500 varieties with China producing about 50% of the world’s supply. It is used in many common everyday products: cider, vinegar, jams, jellies, butters alcoholic drinks, juices etc. (1)

Apples have always been friendly with pork and this week’s recipe is no exception where I combine it with another tasty local product, maple syrup……Enjoy!

(1) Wikipedia

Photo by Alan Richardson

Ingredients

4 loin pork chops, bone in

4 shallots finely chopped

2 apples peeled cored and diced

1 cup apple cider

4 tablespoons maple syrup

1 tablespoon grain mustard

2 tablespoons fresh thyme chopped

4 tablespoons unsalted butter, cold and diced

salt and pepper to taste

Method

Pan sear pork chops to desired doneness. remove from pan and keep warm. Saute shallots and apples in same pan until softened. Add in apple cider and scrape up all the brown bits on the pan. Reduce to half. Stir in maple syrup and mustard. Cook for a few minutes stirring to incorporate all the ingredients. Reduce heat and swirl in cold butter until sauce thickens. Do not boil or the sauce will separate. Stir in fresh thyme and season with salt and pepper.

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