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Pork Chops With Apples In Cider Sauce


2 tablespoons vegetable oil, approximately to film skillet
4 loin pork chops, lb each
2 tablespoons butter, unsalted
2 medium red onions peeled, cut into -inch slices
1 tablespoon garlic, minced
2 large sweet apples, quartered, peeled, cored and cut into " slices
1 tablespoon fresh sage or 1 teaspoon sage, dried
teaspoon dried thyme leaves, crumbled
cup unsweetened apple juice
cup dry white wine
Salt and freshly ground pepper, to taste


Serves: 4


Film a large, heavy skillet with oil and heat over a high flame until oil is fragrant. Pat pork chops dry, quickly brown on both sides in skillet and remove to a plate. Lower heat to medium and melt butter in skillet. Add onions and sauté, stirring occasionally, until softened.

Add garlic and sauté until translucent (1 minute longer). Add apples and turn in butter until completely coated. Return pork chops to skillet, sprinkle with sage and thyme, add cider and wine. Bring liquid to a simmer and cook over fairly low heat until chops are cooked through (20 minutes). With a slotted spatula remove chops and apple mixture from skillet and keep warm.

Reduce cooking liquid at a full boil over high flame, stirring constantly, until it has thickened to the consistency of light syrup. Add salt and pepper to taste, pour liquid over chops and apples then serve hot.

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