Pork Chops with Apples and Brandy
Published by Stewart, Tabori & Chang
Pork and apples are a classic autumn pairing, the kind of dish that everyone has some version of in their home cooking repertoire. Perhaps it’s gilding the lily, or rather larding the pig, but anytime I pair pork and apples, I just have to have a bit of brandy and cream to bring out the flavors of both.
Total Timeunder 1 hour
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course
Taste and Texturebuttery, creamy, fruity, meaty, savory, winey
- 8 boneless center cut pork loin chops (4 to 5 ounces each)
- Freshly ground black pepper
- 4 to 5 tablespoons unsalted butter
- 4 sweet apples, such as Golden Delicious, peeled, cored, and sliced
- ½ cup brandy
- ½ cup nonalcoholic apple cider
- ½ cup whipping cream
Using a meat mallet, pound the pork chops until they are ½ inch thick. Generously salt and pepper.
Melt 3 tablespoons of the butter in a large skillet over medium-high heat. Add the apples and sauté until golden brown, about 5 minutes. Remove to a separate bowl.
Melt another tablespoon of butter in the same skillet. Brown the chops on both sides, 3 to 4 minutes per side. Do it in two batches if necessary, adding another tablespoon of butter for the second batch. Remove to a separate plate.
Deglaze the pan with the brandy and cider. Bring to a boil and cook until reduced by half, 7 to 8 minutes. Stir in the cream. Reduce heat to low. Stir in the apples and any accumulated juices. Return the pork chops to the pan, cover, and cook until chops are cooked through, about 4 more minutes.
Place chops on plates on top of rice. Mound apples on top of chops and pour sauce over all.