Sauteed Apples with Pork Chops

Picture To Come

Sauteed Apples with Pork Chops
serves 4

Ingredients:
4 Boneless Pork Loin Chops
Salt and Pepper
1/4 c. Flour
1 tbs. Butter, unsalted
1 tbs. Olive Oil
1 Yellow Onion, diced
2 Granny Smith Apples, peeled, cored, and cut into 1/2-inch wedges
1 tsp. Fresh Rosemary, minced
1 tsp. Honey
1 c. Chicken Broth
2 tbs. Heavy Cream

Instructions:
Season the pork chops with salt and pepper. Mix the flour with a pinch of each salt and pepper. Dredge the pork chops in the flour, shaking off the excess.

Melt the butter with the olive oil in a large frying pan over medium heat. Add the chops and cook until brown, 2-3 minutes per side. Set aside.

Add the onion to the pan with a pinch each of salt and pepper and saute until soft and translucent, 4-5 minutes. Add the apples, rosemary, honey, and a pinch each of salt and pepper. Saute until the apples are just gold in spots, 1-2 minutes. Add the broth and, using a wooden spatula, scrape up any browned bits in the pan bottom.

Return the chops to the pan and reduce the heat to medium-low. Cover and cook, turning the chops once, until the are tender and register 145 degrees, 7-10 minutes. Add the cream to the pan, raise the heat to high, and cook until the sauce is slightly thickened, 1-2 minutes.

Serve immediately with rosemary potatoes and asparagus.