Pork Chops with Apple Brandy Sauce

 

Pork Chops with Apple Brandy Sauce www.fooddonelight.com #porkrecipe #applerecipe #skilletdinner I’m a in control, make a plan kind of girl.  I love to research and analyze anything and everything.  It can drive me a bit nuts sometimes.  Luckily for me, my husband is the opposite.  He is a go with the flow, see what happens type of guy.  One thing that we both love to do when we are away is get off the beaten path.

We were lucky enough to get away for our Anniversary.  My parents kept the little munchkin and we enjoyed a couple of nights alone in Asheville, NC.  One of the near by shop owners told us about an apple festival in a nearby town.  Since it was on our way home, we decided to stop.  It ended up being a fun little detour.  We got a peck of apples.  I just love using that term.  I hadn’t the faintest idea “peck” was still used.  It was really quaint and a great way to end our adult only weekend.

Since I had an entire peck of apples, I had to do something with them.  I’ve got a sweet recipe coming up for you but I really wanted a savory dish too.  Since apples and pork are natural partners, just like my husband and I, I  decided to go with it.  I added a little brandy to give the sauce a little zing.  A little zing is important in a relationship and a recipe.  I also cooked it in our cast-iron pan so it was an easy clean up too.  I love an easy clean up dinner almost as much as I love my husband.

Pork Chops with Apple Brandy Sauce www.fooddonelight.com #porkrecipe #applerecipe #skilletdinner

Pork Chops with Apple Brandy Sauce

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 4 servings

Serving Size: 1 pork chop and gravy

Ingredients

  • 4 (6 oz.) bone-in center cut pork chops
  • ½ tsp. kosher salt
  • ½ tsp. garlic powder
  • ¼ tsp. fresh ground black pepper
  • 1 tsp. olive oil
  • 2 apples, peeled, cored and thinly sliced
  • 1 cup thinly sliced fennel
  • 1 cup thinly sliced onions
  • 1 garlic clove, minced
  • ¼ cup brandy
  • 1 cup chicken broth
  • 1 tsp., Dijon mustard
  • ¼ tsp. fresh ground black pepper
  • 1 tbsp. cider vinegar
  • 2 tsp. fresh chopped thyme

Instructions

  1. In a small bowl, mix together salt, garlic powder and black pepper.
  2. Sprinkle over both sides of the pork chops.
  3. Heat a cast iron skillet over medium high heat.
  4. Add olive oil and pork chops. Cook for 4 minutes on each side. Place pork chops on a plate.
  5. Add apples, fennel, onion and garlic. Cook for 5 minutes stirring occasionally.
  6. Add brandy and let cook until evaporated.
  7. Add chicken broth, mustard, salt and pepper. Bring to a boil.
  8. Add pork chops back to the skillet. Reduce to a simmer. Cook until the pork chops have an internal temperature of 150°.
  9. Turn off the heat and stir in the vinegar and thyme. Add more salt, if needed.

Notes

Cal 245 Fat 7 grams Carbs 10 grams Fiber 2 grams Protein 26 grams

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