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one ordinary dinner plate with one thin boneless browned pork chop and small half-inch cubes of completely peeled pale golden apple with no red or green skin remaining plus finely diced onion in a light tan cream sauce spooned beside and partly over it, with no apple peel, pork bone, broad apple wedges, mustard seeds, rice or garnish
Andre Lewis

Pork Chop and Apple Skillet

Thin boneless chops cook quickly under a light dusting of flour, leaving a little coating in the skillet to help the apple sauce thicken. Keep the apples diced rather than sliced into broad wedges. They soften alongside onion and mix through the cream, with unsweetened apple butter adding concentrated fruit flavor. The cooked pork returns only long enough to warm and collect some sauce. A gentle simmer matters once the cream is in, especially when you're working with thin chops that can turn firm while you wait for a hard boil to settle.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 boneless pork loin chops about 5 oz each and 1/2 inch thick
  • 3/4 tsp fine salt divided
  • 1/4 tsp black pepper
  • 3 tbsp all-purpose flour
  • 1 tbsp neutral oil
  • 1 tbsp unsalted butter
  • 1 small yellow onion finely diced
  • 2 firm apples peeled, cored and cut into 1/2-inch cubes
  • 1/2 cup low-sodium chicken broth
  • 2 tbsp unsweetened apple butter
  • 1/3 cup heavy cream
  • 1/2 tsp dried rubbed sage
  • 1 tsp apple cider vinegar

Method
 

  1. Pat chops dry, season with 1/2 teaspoon salt and pepper and dust lightly with flour, shaking off excess; discard flour left on the coating plate.
  2. Heat oil in a 12-inch skillet over medium-high heat. Cook chops for 3 to 4 minutes per side until their centers reach 145°F, then transfer to a clean plate to rest.
  3. Lower the heat to medium and melt butter in the same skillet. Cook onion and apple cubes with remaining salt for 7 to 9 minutes, stirring occasionally, until tender with lightly browned edges.
  4. Stir in broth and apple butter, scraping up the browned bits, and simmer for 2 minutes. Add cream and sage and simmer gently for 2 to 3 minutes until lightly thickened.
  5. Stir in vinegar and return chops with their juices for 1 minute over low heat. Serve one chop with apple-onion sauce per portion after the pork has rested at least 3 minutes total.