Pork with Apples and Pears in a Cider Cinnamon Pan Sauce

 Enjoy another Bavarian-style meal to celebrate Oktoberfest

Pork with Apples and Pears in a Cider Cinnamon Pan Sauce

The perfect fall dish! Pan-seared boneless pork topped with a cider cinnamon sauce served with tender apples, pears, and sautéed onions. Pair the meal with red cabbage. I used sweet-and-sour jarred red cabbage from the canned vegetable aisle.

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 tablespoons of olive oil
• 1 cup red onion, diced
• 1 teaspoon of herbes de Provence, divided 
• 1/2 teaspoon sage
• 1/2 cup low-sodium chicken broth
• 1/2 cup apple cider
• 1 tablespoon cornstarch
• 1- 1/2 teaspoons Dijon mustard
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice
• Salt and freshly ground black pepper
• 1-1/2 tablespoons butter
• 2 medium sweet crisp apples (honey crisp, gala, fuji, golden delicious etc.), skin removed and cut into 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 the pork chops with salt, pepper, and 1/2 teaspoon herbes de Provence.
• Once the oil is shimmering, add pork chops and sear until browned on the bottom, about 4 - 5 minutes, then flip and continue to cook 4 - 5 minutes longer. Sauté onions in the 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 teaspoon herbes de Provence or fresh rosemary and sage. Sauté until tender, about 4 minutes. Add in pears and sauté for 2 minutes more. 
• Pour in broth mixture that has been mixed with cornstarch and turn heat to low. Add in chops and onions; let simmer until reduced by about half, stirring occasionally, about 10 minutes. 
• Do not overcook, as the pork chops can become tough.
• Serve with your favorite Bavarian sides.