0 hours 35 mins
0 hours 20 mins
0 hours 55 mins
1⁄4 Tsp. Fresh Ground Black pepper
1/4 Tsp. Ground cloves
1/4 Tsp. Ground allspice
1/2 Tsp. ground sage
1 1⁄2 Tbsp kosher salt
For the pork chops:
2 6 Oz. boneless pork chops, 3/4 inch thick
4 1⁄2 Tbsp. unsalted butter, divided
2 Granny smith apples, peeled, cored, and sliced into wedges
1/4 Cup plus 1 1⁄2 Tbsp. Wondra flour
1⁄2 cup hard apple cider
1 Tsp. Brandy
1 1⁄2 Cups chicken broth
2 Tsp. Dijon mustard
1 Tbsp. Crème fraîche
Kosher salt, to taste
2 Tbsp chopped parsley, for garnish
1. To make the pork seasoning, mix all the ingredients in a small bowl.
2. Prep the pork chops by sprinkling the seasoning on both sides of the pork chops. Put to the side and let sit for 30 minutes at room temperature.
3. In a large skillet over medium-low heat, melt 1 tablespoon of unsalted butter. Increase the heat to medium-high and add the apple wedges in one layer. Cook until browned, about 2 minutes per side. Transfer the apples to a large plate and set them aside.
4. Reduce the heat to medium. Add 2 tablespoons butter to the skillet and swirl to melt. Dust the pork chops with 1/4 cup of the Wondra flour, shaking off any excess. Add the chops to the skillet. Cook until browned, 4 to 5 minutes per side, or until the internal temperature reaches 145°. Transfer the pork chops to a plate and cover with foil to keep warm.
5. Wipe out the skillet. Add the hard apple cider and brandy to the pan. Increase the heat to medium-high, and cook until reduced to 2 tablespoons, about 3 to 4 minutes.
6. To make a roux in the skillet, whisk in the remaining 1 1⁄2 tablespoons butter until melted, then whisk in the remaining 1 1⁄2 tablespoons of Wondra flour. Continuing to whisk and slowly pour in the chicken broth and add the Dijon mustard. Stir until combined. Bring to a boil and cook for 1 minute.
7. Whisk in the crème fraîche, taste and then season with kosher salt if needed. Remove from the heat.
8. Transfer the pork chops to a large serving platter. Spoon the sauce over the chops, then scatter the apples around the platter. Sprinkle with chopped parsley.
NOTES: This is a really tasty dish. There are a few steps to making the sauce but they are well worth it. You’ll see that I used Wondra flour (one of my favorite ingredients). That’s because it is much lighter and finer that regular flour and doesn’t clump as easily as all purpose flour. I find it easier to make a smooth roux using Wondra. Try it.
I really love the apples with this (Kind of a grown up version of pork chops and applesause!). I use Granny Smith apples since they stand up to the cooking process and don’t get mushy.
You may have extra seasoning and extra gravy when making this. If I serve this dish with egg noodles or mashed potatoes, the gravy is gone. But if I serve a sweet potato, I may have extra gravy. It will last in the refrigerator for a couple of days and tastes pretty good on chicken too.
You may want to try my Whipped Roasted Garlic Sweet Potatoes as a side with the pork chops.
If you have any seasoning left over, you can keep the seasoning until you make this dish again.