Pork with Apple Cream Sauce

Photo by Janice D.

PREP TIME

30

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

Ingredients

  • Kosher salt

  • 12

    ounces haricots verts or green beans, trimmed

  • 3

    tablespoons unsalted butter

  • 3

    tablespoons chopped fresh parsley

  • Freshly ground pepper

  • 4

    boneless center-cut pork chops (1 inch thick, 6 to 7 ounces each)

  • 2

    teaspoons chopped fresh thyme

  • 2

    tablespoons vegetable oil

  • 1

    large shallot, finely chopped

  • 2

    Granny Smith apples, thinly sliced

  • 1

    cup hard cider (or 1/2 cup each apple cider and white wine)

  • 1/2

    cup pitted prunes, halved

  • 1

    cup heavy cream

Directions

Bring a large pot of salted water to a boil. Add the haricots verts; cook until crisp-tender, 4 minutes. Drain and toss with 1 tablespoon each butter and parsley; season with salt and pepper. Cover to keep warm. Meanwhile, season the pork with salt and pepper and rub with the thyme. Heat the vegetable oil in a large skillet over medium-high heat. Add the pork and cook until browned and just cooked through, 4 to 5 minutes per side. Transfer to a plate; tent with foil and let rest. Wipe out the skillet; add the remaining 2 tablespoons butter. Add the shallot and cook, stirring, until softened, about 1 minute. Add the apples and cook, stirring, until lightly browned, about 3 minutes. Add the cider and prunes; cook until reduced by half, about 3 minutes. Add the heavy cream and cook until thickened, 3 to 5 minutes. Season with salt and pepper and stir in the remaining 2 tablespoons parsley. Serve the pork with the apple cream sauce and haricots verts.

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