French Pork with Apple Cream Sauce

• Meat

  • 4 Pork chops, Boneless Center Cut

• Produce

  • 2 Granny smith apples
  • 1 Shallot
  • 2 tsp Thyme, fresh

• Oils & Vinegars

  • 2 tbsp Vegetable oil

• Nuts & Seeds

  • 1 cup Walnuts

• Dairy

  • 2 tbsp Butter, unsalted
  • 1 cup Heavy cream

• Beer, Wine & Liquor

  • 1 cup Hard cider

Found on thewanderlustkitchen.com

Description

Ingredients

• 1 cup chopped walnuts
• 4 boneless center-cut pork chops (about 1 thick)
• 2 teaspoons chopped fresh thyme
• 2 tablespoons vegetable oil
• 2 tablespoons unsalted butter
• 1 shallot, minced
• 2 granny smith apples, thinly sliced
• 1 cup hard cider*
• 1 cup heavy cream

Directions

• Place the walnuts in a saute pan set over medium heat. Dry toast the walnuts until fragrant, being careful to avoid burning, about 3-5 minutes. Set aside.
• Season the pork chops with salt and pepper. Rub both sides of each chop with fresh thyme.
• Heat the vegetable oil in a skillet over medium-high heat until shimmering. Add the seasoned pork to the pan and cook for 4-5 minutes per side until browned. Remove the pork from the pan and set aside.
• Add the butter to the skillet along with the minced shallots and apples. Saute over medium-high heat for 3-4 minutes, until the apples have softened. Pour the cider into the pan and continue to cook for 3 minutes to reduce the liquid. Add the cream and cook another 3-5 minutes until thick.
• Return the browned pork to the pan, turn the heat down to medium, and simmer until the pork is cooked through, about 4-6 minutes. Serve topped with the toasted walnuts.