Lunch: Pork Loin Chops in Apple Cream

Recipe by Kathy Midkiff Goins A simple twist on an old Shaker dish. Pork chops are browned, then simmered in an apple cider infusion and finished in half-and-half or cream. Makes a great dinner for two, simple to prepare, hearty enough for him, but delic

Ingredients

4 (4 ounce) boneless pork loin chops
1/2 teaspoon salt, or to taste
1/2 teaspoon pepper
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon freshly grated nutmeg
1 pinch ground allspice
1 tablespoon butter
1 tablespoon olive oil
1 cup apple cider
2 tablespoons cornstarch
1/2 cup chicken broth
1/2 cup half-and-half or cream

Instructions

Season pork chops on all sides with 1/2 teaspoon salt, and 1/2 teaspoon pepper; set aside. Combine the flour, 1/2 teaspoon salt, 1/2 teaspoon pepper, nutmeg, and allspice in a plastic bag. Toss pork with seasoned flour to coat, and shake off excess.
Heat butter and olive oil in a skillet over medium-high heat until lightly smoking. Sear pork until golden brown on each side, about 3 minutes per side. Pour in apple cider and bring to a boil. Turn heat to medium-low, cover, and simmer until pork is fork tender, 15 to 20 minutes. Remove pork and keep warm; increase heat to medium-high. Dissolve cornstarch in the chicken broth, and stir into simmering cider; cook for a minute or two until thickened. Stir in the half-and-half and simmer until hot. Serve sauce over the pork chops.

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