Pork Chops with Apples and Pancetta

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 5 teaspoons extra-virgin olive oil
  • 3 ounces thinly sliced pancetta, coarsely chopped
  • 1 tablespoon butter
  • 2 large Golden Delicious apples, peeled, cored, cut into 1/2-inch-thick slices (about 3 cups)
  • 1/2 teaspoon sugar
  • Four 8-ounce bone-in center-cut pork chops (each about 3/4-inch thick)
  • 1 1/4 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup heavy whipping cream
  • 1/4 cup brandy
  • 1/4 cup unsweetened apple juice
  • 2 teaspoons chopped fresh thyme
  • 1 medium onion, finely diced
Directions
Watch how to make this recipe.
  • In a large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add the pancetta and cook until crisp and light golden, about 3 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels.

  • Melt the butter in the same skillet. Add the apples and sprinkle with the sugar and cook until tender and deep golden brown, stirring frequently, about 5 minutes. Transfer the apples and any juices from skillet to a small bowl.

  • Sprinkle the pork chops with 1 teaspoon of the salt and 3/4 teaspoon of the pepper. Add the pork chops and 2 teaspoons of the oil into the same skillet and brown for 2 minutes per side. Transfer the chops to a plate and cover to keep warm.

  • Add the remaining teaspoon of oil, cream, brandy, apple juice, thyme and onions to the same skillet and bring to a simmer. Return the apples and pork chops back into the pan and simmer until cooked through, 10 to 12 minutes. Season the sauce with the remaining salt and pepper.

  • Garnish with the reserved pancetta bits.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    This recipe is featured in:

    Fall Weeknight Dinners