- 3 Tbsp butter
- 1 large shallot, minced
- 1/2 C apple cider
- 1/2 C cider vinegar
- 1/2 tsp finely chopped fresh sage or 1/4 tsp dried sage, crumbled
- 1 1/4 C chicken stock or broth
- 2/3 C heavy cream
- 6 (3/4 inch thick) pork loin chops (2 1/2 lbs total)
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 Golden Delicious or Gala apples, peeled, cored, and each cut into 8 wedges
- 2 Tbsp packed light brown sugar
Melt 1 Tbsp butter in 2 quart heavy saucepan over moderately low heat. Add shallot and cook, stirring occasionally, until tender, about 5 minutes. Add apple cider, vinegar, and sage, bring to a boil and boil until reduced to about 1/2 cup, about 8 minutes.
Add 1 C stock and boil until reduced to about 3/4 C, about 12 minutes. Add cream and boil until reduced to about 1 C, about 8 minutes.
Meanwhile, pat pork dry and sprinkle with salt and pepper. Heat 1 Tbsp butter in a 12 inch skillet over moderately high heat until foam subsides. Add chops in 2 batches and cook, turning once, until just cooked through, 6-8 minutes per batch. Transfer chops to a warm platter and cover loosely with foil to keep warm.
Pour off fat from skillet. Add remaining 1 Tbsp butter, then add apples and cook over moderate heat, turning occasionally, utnil golden and just tender, 4-5 minutes. Transfer to a bowl and gently toss with brown sugar.
Add remaining 1/4 C stock to skillet and deglaze by boiling over high heat, stirring and scraping up brown bits, for 1 minutes. Stir deglazing liquid into sauce, along with any meat juices accumulated on platter and salt and pepper to taste. Transfer apples to platter with pork and pour sauce on top.
Gourmet