Pork With Apple Cream Sauce







A recipe allowed in a / diet.

Ok, everybody knows how delicious pan-fried pork chops can be, right? But let’s get fancy here. And let’s do it in style with a moderately sweet and sour, but rich and milky sauce. Achieve this with apple, cider, heavy cream, and hazelnuts, mainly. Enjoy!

Nutritional Chart

Calories: 566 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 36 g
  • 40 g
  • 17 g

Ingredients Needed for Pork With Apple Cream Sauce

For the pork:

1 ¼ pounds of pork chops
2 tablespoons of vegetable oil
3 fresh thyme sprigs
1 tablespoon butter

For the apple mixture:

1 large apple
1 teaspoon vegetable oil
1 tablespoon butter
1 large red onion, chopped
2 teaspoons of fresh thyme, chopped
½ cup apple cider
⅔ cup heavy cream
1 ounce hazelnuts
fresh parsley for garnishing

How to Make Pork With Apple Cream Sauce

  1. For the pork:

    Place the pork chops on the work surface. Pour 1 tablespoon of oil over them, season with salt and pepper, then rub them in on both their sides.

  2. Heat the other tablespoon of vegetable oil in an oven-proof skillet over medium heat. Add the pork chops and cook them for 5 minutes on each side until golden brown.
  3. Add the butter and thyme, then bake for 20 minutes at 380⁰F/190⁰C.
  4. For the apple mixture:

    Cut the apple in half and scoop out the core using a baller or a teaspoon. Remove the stem and bud ends using a knife. Slice both halves. Set aside.

  5. Add the vegetable oil and 1/2 tablespoon butter to a skillet over low heat. As the butter melts add the red onion. Cook and stir until tender.
  6. Add the remaining butter and sliced apple. Cook and stir for 1 minute.
  7. Add the fresh thyme, apple cider, heavy cream, and hazelnuts. Season with salt and pepper and stir a little.
  8. Add the cooked pork chops and cover them with some apple mixture. Garnish with chopped parsley and cook for up to 1 minute more.

Did you like this recipe?

Click on a star to rate it!

Average rating 5 / 5. Vote count: 1

Be the first to rate this recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *

Scroll to Top