Hi all– It’s the sauce, the glorious sauce, that makes this dish so delectable. All the apple-y sweetness, not to mention the maple syrup, finished off with a bit of cream. It’s a dish made for stay at home fall evenings, with a glass of wine, a bright salad and a loaf of rosemary bread.
MAPLE APPLE PORK CUTLETS
6 pork loin cutlets (a little over a pound)
1 tab. olive oil
2 apples, peeled, cored and sliced
2 cloves garlic
1/2 cup apple cider
1/4 cup whipping cream (or half & half)
2 tab. maple syrup
2 tsp. fresh snipped thyme
thyme for garmish
Heat the olive oil in a large pan. Brown the cutlets on high heat about 2 minutes on each side. Remove them from the pan, leaving the juices. Put the apples and garlic in the pan and saute for 2 minutes. Then add the apple juice into the pan and simmer 4 minutes more. Stir in the cream, maple and bits of thyme and simmer until it thickens, a few more minutes.
Nestle the pork chops in among the apples and leave it on low just until it’s all warmed through. Serve it all up on a pretty plate and sprinkle on a few extra sprigs of thyme.