Pork Chop with Apple Cider Cream Sauce

Guys. I know. It’s good.

I made this for myself as a late dinner one night after a long evening of baking. I was craving a pork chop, since I basically had cake batter and beer as an appetizer, and fortunately had one thawed in the fridge! I served this to myself with a side of Wegman’s Lazy Person’s Brown Rice and Quinoa blend. I made this for one, but the recipe below is for 2, and could be scaled to fit any number.

2 pork chops
1T butter
1/2 an onion, chopped
garlic, if you like
1/4-1/2 cup apple cider
splash of heavy cream (or half and half, or leave it out), probably 1-2 tablespoons

1. Melt butter and saute onions until translucent. Add garlic and saute 30 seconds longer.

2. Add pork chops and brown on all sides.

3. Pour in a good splash of apple cider and stir to mix with butter. Allow the apple cider to cook down a bit. It will turn pretty syrupy-looking. Add some more apple cider and flip the pork chops. You want a good pool of apple cider in the pan, but not so the pork is swimming. You also want the apple cider to cook down quite a bit. At this point you may also want to check the temperature of the pork chop. Depending on how thick your chop is, it may be done already (at 145F). If it’s not done yet, you can cover it and throw it in a 350F oven (if you happen to have it on already), or you can keep it on the stove. When it reaches 145F, go to step 4.

4. Using tongs (or a fork), plate your pork chops. Drizzle in your heavy cream, stirring all the while. Once sauce has reached a light brown color, cook for 30 seconds and then pour it over the pork chops on the plates.

5. Enjoy! I think this would go really well not only with the rice/quinoa blend I mentioned before, but also with some sauteed greens or a nice salad.

Variation: You could also slice some apples real thin and start those in the butter with the onions at the very beginning. I didn’t have any apples to do this at the time, but I think that would make a nice addition too.

Eat well, friends.