Pork Chops with Golden Apple Sauce
- 4 Golden Delicious apples, chopped
- 2 teaspoons lemon juice
- 2 ounces golden raisins (a handful)
- 1 inch piece of fresh ginger root
- 3 tablespoons light brown sugar
- 2 cups all natural apple juice or apple cider, plus a splash for pan sauce
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 2 tablespoons vegetable oil or extra virgin olive oil (EVOO)
- 4 1-inch thick center-cut boneless pork loin chops (6-8 ounces each)
- Salt and pepper
- 2 tablespoons butter
Combine apples, lemon juice, raisins, ginger root, brown sugar, apple juice or apple cider, cinnamon and nutmeg in a medium pot placed over medium-high heat and cook until a chunky sauce forms, about 10-12 minutes, stirring occasionally. If sauce begins to spatter as it bubbles, reduce heat back a little, but it should be allowed to reduce and form quickly. Once apples are soft and sauce forms, remove from the heat.
Heat a large nonstick skillet over medium-high heat. Add oil to the pan, about two turns of the pan. Season chops on one side with salt and pepper. Using a pair of tongs, add chops to hot skillet seasoned-side down. Season the opposite side of the chops with salt and pepper. Brown and caramelize the chops for two minutes on each side, then reduce heat to medium and cook another 5-6 minutes, turning occasionally, until juices run clear.
Remove chops from heat and let them rest a couple of minutes for juice to redistribute. Deglaze the pan with a splash of apple juice and two tablespoons of butter. Pour pan sauce over chops. Remove ginger from the sauce and top chops with generous portions of warm golden apple sauce.