Pork with Apple Cream Sauce
- Kosher salt
- 12 ounces haricots verts or green beans, trimmed
- 3 tablespoons unsalted butter
- 3 tablespoons chopped fresh parsley
- Freshly ground pepper
- 4 boneless center-cut pork chops (1 inch thick, 6 to 7 ounces each)
- 2 teaspoons chopped fresh thyme
- 2 tablespoons vegetable oil
- 1 large shallot, finely chopped
- 2 Granny Smith apples, thinly sliced
- 1 cup hard cider (or 1/2 cup each apple cider and white wine)
- 1/2 cup pitted prunes, halved
- 1 cup heavy cream
- Bring a large pot of salted water to a boil.
- Add the haricots verts; cook until crisp-tender, 4 minutes.
- Drain and toss with 1 tablespoon each butter and parsley; season with salt and pepper.
- Cover to keep warm.
- Meanwhile, season the pork with salt and pepper and rub with the thyme.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add the pork and cook until browned and just cooked through, 4 to 5 minutes per side.
- Transfer to a plate; tent with foil and let rest.
- Wipe out the skillet; add the remaining 2 tablespoons butter.
- Add the shallot and cook, stirring, until softened, about 1 minute.
- Add the apples and cook, stirring, until lightly browned, about 3 minutes.
- Add the cider and prunes; cook until reduced by half, about 3 minutes.
- Add the heavy cream and cook until thickened, 3 to 5 minutes.
- Season with salt and pepper and stir in the remaining 2 tablespoons parsley.
- Serve the pork with the apple cream sauce and haricots verts.
- 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)