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Living Well Recipes: Pork Chops with Walnut Apple Cider Sauce

Chef Mark celebrates the Fall season with a recipe that's perfect for two!
“Pork Chops for Two with Walnut-Apple Cider Sauce”
By Chef Mark Shoopman of Lutheran Hillside Village.

Ingredients for the Chops:
2 each Bone in pork chops thick cut
2 tablespoons Extra virgin olive oil
2 tablespoons Unsalted butter
As Desired Freshly ground pepper and sea salt

Ingredients for the Sauce:
1 tablespoon Unsalted butter
½ cup mushrooms, sliced
½ cup Fresh sweet apples cored and diced fine, I use honey-crisp
¼ cup Sundried cranberries
1 tablespoon Walnut halves, rough chopped
1/2 cup Fresh apple cider
1/2 cup Heavy whipping cream, you can use a little more if you like
1 teaspoon Fresh marjoram, chopped
1 tablespoon Real Maple syrup   
1 teaspoon Fresh shallot, minced   
As desired Freshly ground black pepper, and sea salt

Method:
Gently rub the chops with olive oil, salt and pepper and allow resting for 5 minutes. Add the olive oil and 2 tablespoons of the unsalted butter to a large skillet and cook over medium-high heat turning as needed until reaching an internal temperature of at least 145 degrees F.
Remove chops and keep warm in a warm oven. In the same skillet, increase the heat to high and add the butter and shallots and sauté a minute until soft. Add the mushrooms and continue sautéing until they release their moisture. Add the apples, cranberries and walnuts and stir together to mix over high heat. Add the cider and the allow reducing a few minutes while scraping the sides and bottom of the pan to incorporate all the pan drippings. Once bubbling rapidly, add the maple syrup and the heavy cream and continue reducing until the desired thickness is achieved. Add the fresh marjoram and remove from heat and allow to rest for 2 minutes.
Place the pork chops on heated dinner plates and spoon a generous amount of sauce over the top and serve immediately.

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