Apple Cider Pork Chops with Caramelized Mushrooms and Apples

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I have been grilling most of the summer (which I absolutely LOVE), however in this case, I was happy to hang in my new kitchen and welcomed the idea of good old stove top cooking. I love pork and when I saw an enticing photo of pork smothered in sauteed apples with a light cream sauce I knew what I was having for dinner: Apple Cider Pork Chops with Caramelized Mushrooms and Apples. Its no secret pork marries well with fruit; and pork and apples are the perfect match! I made a similar dish with chicken, Calvados Kissed Chicken, and was interested to try this with pork. 
Seduction Meals Apple Cidar Pork Chop.jpg
The following seductive pork dish was inspired by a photo and recipe I saw on Pinterest by Kate Goodman of Good Life Eats (thank you Kate!). I made a number of tweaks based on ingredients I had on hand. 
How long does one cook pork chops? You do not want to overcook pork chops otherwise they will be dry and pretty awful. I used a double cut pork chop which is a thicker cut and typically requires about 5 minutes cooking time on each side. Smaller pork chops take about 3-4 minutes on each side. In this recipe the pork cooks a bit longer in the apple cider/cream sauce so I pan seared the pork chops for only 4 minutes on each side and then cooked the chops in the cider/cream sauce for a few more minutes. 
Apple Cider Pork Chops with Caramelized Mushrooms and Apples
Serves Two
INGREDIENTS
Caramelized Mushrooms and Apples:
  • 1 box of button mushrooms, washed, and quartered
  • 1 tablespoon butter
  • 2 cloves of garlic, crushed
  • 1 tablespoon butter

  • 2 tablespoons brown sugar

  • 3 apples, peeled, cored and sliced in 1/4 inch slices
Pork Chops:
  • 2 bone-in pork loin chops, preferably double cut
  • salt and pepper, to taste
  • 1 tablespoon coconut oil
  • 1/2 cup apple cider
  • 6 sage leaves
  • 2 tablespoons fresh sage, roughly chopped
1/3 cup heavy cream


DIRECTIONS
Caramelized Mushrooms and Apples:
  1. In a large skillet, over medium heat, add garlic and cook for 3 minutes. 
  2. Add mushrooms; cover and cook for 5-7 minutes until mushrooms turn a golden brown; stirring from time to time. 
  3. Push mushrooms to the outer edges of pan, creating a space in the middle. Add brown sugar and butter, when melted add apple slices. Stir all ingredients together.  Saute for 3 minutes until apples turn a golden brown. Be sure to not cook too long or apples will become too soft. 
  4. Remove skillet from heat and set aside.
Pork Chops: 
  1. Pat dry the pork chops and add salt and pepper to both sides
  2. Melt coconut oil in a large skillet over medium-high heat. When skillet is hot, add pork chops and cover
  3. Cook for 4 minutes on each side to get them nicely browned.
  4. Add apple cider and 6 sage leaves. Cook for about 5 minutes – liquid will be reduced by half.  
  5. Reduce heat to medium-low and add heavy cream. Bring to boil and gently stir for 3 minutes until sauce slightly thickens.
PLATING THE DISH
  1. Place one pork chop on a plate. Add a large spoonful of the mushrooms and apples next to the chop
  2. Add salt and pepper to taste
  3. Top with fresh cut sage
  4. Serve with your favorite side dish – potatoes and/or a green vegetable would be good