Pork with Apples and Pears in a Cider Cinnamon Pan Sauce

CHEERS 

to another Bavarian Meal 

Pork with Apples and Pears in a Cider-Cinnamon Pan Sauce

Cook's Notes: The perfect fall dish! Pan seared boneless pork topped with a cider cinnamon sauce served with tender apples, pears and sauteed onions. Pair the meal with red cabbage. I used sweet and sour jarred red cabbage found in the canned vegetable aisle.  

A Spinach Salad with Maple Vinaigrette is another  side option with strawberries substituted for apples.  The dressing is quite flavorful and tasty.  

 http://sockfairies.blogspot.com/2014/01/pecan-crusted-pork-tenderloin-and.html
Recipe serves four and was inspired by cookingclassy.com and Cookinglight.com

Ingredients

• 4 (5 oz.) 3/4-inch thick boneless pork chops
• 1-1/2 TB. olive oil
• 1 cup red onion, diced
• 1/2 tsp. herbes de Provence 
• 1/2 cup low-sodium chicken broth
• 1/2 cup apple cider
• 1 TB. cornstarch
• 1- 1/2 tsp. Dijon mustard
• 1/2 tsp. ground cinnamon
• 1/8 tsp. ground allspice
• 1/2 tsp. herbes de provence or 1- 1/2 tsp each minced fresh sage and rosemary 
• Salt and freshly ground black pepper
• 1-1/2 TB. butter
• 2 medium sweet crisp apples (honey crisp, gala, fuji, golden delicious etc.), skin removed and cut in chunks 
• 2 Bosc pears, skin removed and cut in chunks 

Directions:

• Let pork chops rest at room temperature 10 minutes while preparing ingredients.
• Cut apples and pears, place on separate plates or plastic containers. Set aside.
• In a liquid measuring cup or bowl whisk together broth, apple cider, mustard, cinnamon, allspice, and cornstarch. Set aside.
• Heat olive oil in a large skillet over medium-high heat. Season both sides of pork chops with  salt and pepper and 1/2 tsp. herbes de Provence.
• Once oil is shimmering add pork chops and onions. Sear until browned on bottom, about 4 - 5 minutes then flip and continue to cook 4 - 5 minutes longer. Saute onions in same pan. 
• Transfer pork chops and onions to a plate and cover with foil to keep warm. Wipe pan with a paper towel. Melt butter in same skillet over medium heat. 
• Add in apples, 1/2 tsp. herbes de Provence or fresh rosemary and sage. Saute until tender, about 4 minutes. Add in pears and saute 2 minutes more. 
• Pour in broth mixture and turn heat to medium low. Add in chops and let simmer until reduced by about half, stirring occasionally, about 10 minutes. 

Intruder

by Sue Ready

October gave a party.

Autumn wore her finest gown

a kaleidoscope of colors.

golden, crimson, yellow hues.

Leaves swirled, fluttered, whirled

dancing to woodland tunes.

Trees swayed, kept time to music

under a moonlit sky.

A blustery wind howled 

the uninvited guest blew through

brought the party to a screeching halt.

revelers swept away. 

P.S. Look real closely at the photo to see Bella and Mr.C on an autumn walk.