Pork Chops with Cider and Apples
3 or 4 tart cooking apples, peeled, cored and quartered
4 pork chops, about 1 inch thick
1 tsp. dried thyme
1/4 tsp. ground allspice
Salt and pepper
1 Tbsp. butter
1 Tbsp. vegetable oil
1 bay leaf
1/2 cup apple cider
2 Tbsp. whipping cream or half and half
Potato pancakes, for serving
Heat oven to 375 degrees. Grease a casserole large enough to hold the pork chops in one layer. Spread the apples in an even layer in the greased casserole. Set aside. Sprinkle the pork chops on both sides with thyme, allspice, salt and pepper. Heat the butter and oil in a skillet. When hot, add the pork chops. Cook over medium high heat until browned, 2 to 3 minutes. Turn and cook 2 to 3 minutes. Remove from heat. Arrange the pork chops on top of the apples, add the bay leaf and pour the cider over the chops. Cover and bake 30 minutes. Transfer the chops to warmed plates. Remove the apple quarters with a slotted spoon and divide equally among the plates. Pour juices into a small skillet and add the cream. Heat, stirring to blend, until warmed. Spoon the sauce over the pork chops and serve with potato pancakes.
Potato Pancakes
4 large potatoes
1 medium yellow onion
1 egg, beaten
1 tsp salt
2 Tbsp. flour
1 cup vegetable oil, for frying
Grate potatoes and onion. Drain liquid. Add in beaten egg, salt and flour. Mix well.
Heat 1/4” oil in bottom of large heavy skillet over medium-high heat. Drop 2 or 3 – 1/4 cup mounds of batter into skillet. Flatten with spatula to 1/2” thick. Fry until golden brown. Turn and fry until golden brown. Keep warm in the oven.