This is down-home enough to make a comforting meal, and definitely up-scale enough to serve for a fancier occasion. Reducing the sauce in the skillet the chops themselves have cooked in provides a lot of good flavour. I served this with steamed new potatoes on the side because the sauce went perfectly with the potatoes as well. Parsleyed mushrooms were also on the table and it was a wonderful meal!
- 2 pork chops (cut 1-inch-thick)
- salt and pepper
- paprika or smoked paprika
- olive oil (to coat skillet)
- 1 small red onion, minced
- 1⁄2 cup apple juice
- 1⁄2 cup heavy cream
- 1 garlic clove, minced very fine
- 2 teaspoons maple syrup
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1⁄2 teaspoon curry powder
- 1 lemon, zest of
- 1 granny smith apple, peeled, cored, cut into thin slices and tossed in a little lemon juice (to avoid discoloration)
- For Sauce: Combine all sauce ingredients (except fresh apple) together and whisk until blended. Store in refrigerator until ready to use.
- To make pork chops: Pat chops dry and season with salt and pepper. Heat oil in a heavy skillet over moderately high heat until hot but not smoking, then brown chops, turning over once, 5 to 6 minutes total. Transfer to a plate.
- Pour off all but 1 tablespoon fat from skillet and reduce heat to moderate, then cook onion, stirring occasionally, until softened and golden brown, 2 to 4 minutes.
- Return chops to skillet along with any juices accumulated on plate, then add sauce and simmer, covered and without turning, for another 5 to 6 minutes. Transfer chops to a clean plate. Keep sauce in skillet.
- Add sliced apple to sauce and simmer, uncovered, stirring occasionally, until liquid is reduced, 4-5 minutes. Taste sauce and add salt and pepper to taste.
- Serve, spooning sauce over chops.