Pork With Apple Cream Sauce
Serves: 3
Jewel Boehm
1 January 1970
Based on User reviews:
51
Spice
52
Sweetness
49
Sourness
42
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
3 tbsps
Unsalted Butter3 tbsps
Parsley (chopped fresh)2 tsps
Thyme (chopped fresh)2 tbsps
Vegetable Oil1 large
Shallot (finely chopped)1 cup
Hard Cider1 cup
Pitted Prunes (halved)1 cup
Heavy CreamDirections:
1
Bring a large pot of salted water to a boil
2
Add the haricots verts; cook until crisp-tender, 4 minutes
3
Drain and toss with 1 tablespoon each butter and parsley; season with salt and pepper
4
Cover to keep warm
5
Meanwhile, season the pork with salt and pepper and rub with the thyme
6
Heat the vegetable oil in a large skillet over medium-high heat
7
Add the pork and cook until browned and just cooked through, 4 to 5 minutes per side
8
Transfer to a plate; tent with foil and let rest
9
Wipe out the skillet; add the remaining 2 tablespoons butter
10
Add the shallot and cook, stirring, until softened, about 1 minute
11
Add the apples and cook, stirring, until lightly browned, about 3 minutes
12
Add the cider and prunes; cook until reduced by half, about 3 minutes
13
Add the heavy cream and cook until thickened, 3 to 5 minutes
14
Season with salt and pepper and stir in the remaining 2 tablespoons parsley
15
Serve the pork with the apple cream sauce and haricots verts
16
Photograph by Justin Walker