Pork Chops and Apples in White Wine Pan Sauce

• servings: 4
• total time: 32 mins

Ingredients

4 bone-in rib pork chops, cut 1-inch (2.5-cm) thick

Kosher salt and freshly ground black pepper (to taste)

2 tbsp extra virgin olive oil

4 tbsp butter, divided

2 medium heat tolerant apples, cored and cut into 1/2-inch (1.3-cm) wedges (recommended: Honey Crisp)

1 large shallot, thinly sliced

1 large garlic clove, finely grated

2 sprigs fresh sage

1 cup dry white wine (recommended: Sauvignon Blanc)

1 tbsp Dijon mustard

1 tbsp apple cider vinegar

3 tbsp heavy cream

Directions

Pat pork dry with paper towel and season with salt and pepper on both sides, set aside.

In a large skillet over medium heat add the olive oil and only 3 tablespoons (45 g) butter. When the oil is hot and shimmery and the butter is melted, add the pork chops. Raise the heat to medium-high and cook the pork for 4 minutes on each side until golden brown. Transfer the pork to a large plate and set aside.

Lower the heat to low-medium and add the apple wedges. Cook the apples until they are golden in color, about 3 minutes. They will absorb color from the pan right away, but you still want to cook them down just a bit, they’ll cook down more later. Using a slotted spoon, transfer the apples alongside the pork - they'll finish cooking in a bit.

To the skillet, add the shallots, lightly sprinkle with salt, and cook, stirring often, until they are tender and begin to caramelize, about 8-10 minutes. Add the garlic and fresh sage, stirring until fragrant, about 30 seconds.

Turn off the heat and add the wine. Deglaze the pan by scraping up any brown bits that may have accumulated. Bring the contents to a full simmer. Return the pork chops, along with any juices on the plate, back to the pan. Cover and simmer until the pork is fully cooked, about 10 minutes, adding in the apples for the last 4-5 minutes of cooking. To assure the pork is fully cooked, check for an internal temperature of 145 F. (63 C.). The apples should be soft with a subtle bite, not mushy.

Transfer the pork and apples to a large oval serving platter with sides deep enough to hold the sauce, or instead set aside and prepare to nestle the pork back into the skillet to serve family style. Tent loosely with foil.

To finish the sauce, bring the heat to low. Whisk in the mustard and cider vinegar to fully incorporate. Simmer just a minute longer to subdue the acidity. On the lowest heat setting, slowly stream in the heavy cream while continuously whisking to temper the cream. Turn off the heat. Add the remaining 1 tablespoon (15 g) of butter, stirring to melt and to create a silky glaze. Taste and adjust the seasonings if necessary. Por over the pork and apples in the deep serving platter or nestle the pork and apples back into the pan and bring to the table.