Categories: Apples, Main Dish, Pork, Rachael Ray
Ingredients
- 4 golden delicious apples, chopped
- 2 teaspoons lemon juice
- 2 ounces golden raisins, a handful
- 1 inch piece fresh gingerroot
- 3 tablespoons light brown sugar
- 2 cups apple juice or 2 cups cider, plus a splash for pan sauce
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 2 tablespoons vegetable oil or 2 tablespoons olive oil, 2 turns of the pan
- 4 (6 -8 ounce) thick center cut boneless pork chops, 1 inch thick
- salt and pepper
- 2 tablespoons butter
Directions
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Combine first 8 ingredients in a medium pot placed over medium high heat and cook until a chunky sauce forms, 10 to 20 minutes (depends on consistency you prefer), stirring occasionally.
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If sauce begins to spatter as it bubbles, reduce heat back a little, but it should be allowed to reduce and form quickly.
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Once apples are soft and sauce forms, remove it from the heat.
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Heat a large nonstick skillet over medium high heat.
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Add oil to the pan.
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Season chops on 1 side with salt and pepper.
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Using a pair of tongs, add chops to hot skillet seasoned side down.
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Season the opposite side of the chops with salt and pepper.
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Brown and caramelize the chops 2 minutes on each side, then reduce heat to medium and cook another 5 to 6 minutes, turning occasionally, until juices run clear.
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Remove chops from heat and let them rest a couple of minutes for juice to redistribute. Deglaze the pan with a splash of apple juice and 2 tablespoons of butter.
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Pour pan sauce over chops.
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Remove ginger from the sauce and top chops with generous portions of warm golden apple sauce.