Pork Week presented by the Minnesota Pork Board continues with a recipe by Nutrition Assistant for the Minnesota Vikings, Rachel Stark.
4 bone-in pork loin chops
3 Tbsp. oil
½ onion, diced
2 Tbsp. garlic, minced
1–2 Tbsp. fresh rosemary, chopped
1 lb. apples, peeled and sliced to about ¼ in.
3 Tbsp. butter
4 Tbsp. brown sugar
1/2 C apple cider
1/3 C heavy cream
Salt and pepper
- Heat oil over medium heat in a large sauté pan or cast iron skillet.
- Pat pork chops dry on both sides; place in pan and cook until brown and cooked through on each side or until internal temperature reaches 145 degrees.
- In another skillet, melt butter over medium heat. Add onion and garlic, sauté until soft. Next, add brown sugar and cook for 1 minute, or until it begins to melt.
- Add chopped apples, and sauté over medium heat until the apples are browned and tender.
- In the pork chop pan, add apple cider and cook over medium heat until the liquid is reduced by about half. Add the cream and bring to a boil. Allow it to bubble for a few minutes until sauce is slightly thickened.
- Sprinkle with fresh rosemary, and season with salt and pepper as desired.
- When serving, garnish with a spoonful of caramelized apples and cream sauce on top of each pork chop.