Prep 10 mins
Cook 20 mins
Yum. Apples and pork chops. If you don't have the apple brandy, you can substitute with apple juice. This makes a wonderful sauce, and I like to serve it with plain white rice.
- 4 thick boneless pork chops
- 1 tablespoon olive oil
- salt and pepper
- 2 tablespoons butter
- 3 apples, peeled and sliced
- 4 tablespoons brown sugar
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 1⁄2 cup chicken broth
- 1⁄4 cup apple brandy
- 1⁄2 cup heavy cream
- 3 tablespoons pecans, toasted
- 1 tablespoon flat leaf parsley, chopped
- Heat oil a large skillet over medium-high heat. Season chops with salt and pepper. Fry chops in oil for approximately 7-10 until done. Remove chops from pan. Cover with foil to keep warm, set aside.
- Add apples and butter to the same skillet. Cook for a few minutes on low to medium heat. Add brown sugar, cinnamon and nutmeg. Add chicken broth and brandy. Cover and cook until apples are just tender. Add cream and salt and pepper to taste. Cook for another minute or two.
- You can add more broth or a little water if sauce is too thick. Remove apples with a slotted spoon and arrange on top of chops. Sprinkle with pecans and chopped parsley.
Insanely delicious! On the sweet side though.
Thanks for a wonderful recipe, Jess ~ THESE CHOPS ARE GREAT TASTING! I purchased some apple brandy just for this recipe & am glad I did, 'cause it added a very nice touch to the whole dish! Will certainly be making this one again! [Tagged, made & reviewed in Please Review My Recipe]
This is a very yummy dish. I used apple cider in place of the brandy, and added 1 Tablespoon of corn starch to the cream before adding that to the sauce to thicken it more. I also used chives as a garnish in place of the parsley. I liked the slight onion flavor this added to the dish. Overall, very yummy. I'd make it again some day.