4 (6-ounce) boneless center-cut pork medallions
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 tablespoon unsalted butter
2 tablespoons apple cider vinegar
1 large onion, sliced
1 cooking apple, like Rome, Gravenstein, or Golden Delicious, peeled, halved, cored, and sliced
2 tablespoons thinly sliced fresh sage leaves
1/2 cup chicken broth, homemade or low-sodium canned
1 tablespoon whole-grain mustard
Heat a large heavy bottomed skillet over medium-high heat. Dry the pork medallions well
and season with salt and pepper. Add the oil to the skillet and heat until shimmering.
Lay the pork in the pan and cook until browned on the first side, about 4 minutes. Turn
and cook until the second side is browned, about 3 minutes more. Transfer the pork to a
plate, and cover loosely with foil.
Add the onions to the skillet, stir and season with salt and pepper. Cover, and reduce heat
to medium and cook until soft, about 8 minutes. Add the cider vinegar and stir, scraping
up the browned bits that cling to the skillet. Add the onions to the pork.
Add butter to skillet, raise heat to medium-high. Add the apples and sage; cook, stirring
occasionally, until golden, about 3 minutes. Stir in the broth and mustard, and simmer
until the apples soften, about 2 minutes. Return the onions and any accumulated juices
from the pork to the skillet. Simmer to thicken slightly, about 2 minutes. Nestle the
pork in the onions and heat until the meat is warmed through.
Makes 4 servings.
Something to do with all those autumn apples you get from your trees. This is such a delicious way to serve pork chops, they come out so moist and tender.