Pork with Apple Cream Sauce

  1. Bring a large pot of salted water to a boil.
  2. Add the haricots verts; cook until crisp-tender, 4 minutes.
  3. Drain and toss with 1 tablespoon each butter and parsley; season with salt and pepper.
  4. Cover to keep warm.
  5. Meanwhile, season the pork with salt and pepper and rub with the thyme.
  6. Heat the vegetable oil in a large skillet over medium-high heat.
  7. Add the pork and cook until browned and just cooked through, 4 to 5 minutes per side.
  8. Transfer to a plate; tent with foil and let rest.
  9. Wipe out the skillet; add the remaining 2 tablespoons butter.
  10. Add the shallot and cook, stirring, until softened, about 1 minute.
  11. Add the apples and cook, stirring, until lightly browned, about 3 minutes.
  12. Add the cider and prunes; cook until reduced by half, about 3 minutes.
  13. Add the heavy cream and cook until thickened, 3 to 5 minutes.
  14. Season with salt and pepper and stir in the remaining 2 tablespoons parsley.
  15. Serve the pork with the apple cream sauce and haricots verts.
  16. Photograph by Justin Walker

kosher salt, verts, unsalted butter, parsley, freshly ground pepper, center, thyme, vegetable oil, shallot, apples, hard cider, prunes, heavy cream

Taken from www.foodnetwork.com/recipes/food-network-kitchens/pork-with-apple-cream-sauce.html (may not work)

Another recipe

Switch theme