Maple Apple Pork Cutlets

IMG_5478Hi 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.

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.

6 thoughts on “Maple Apple Pork Cutlets

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