Ingredients

The following ingredients have 4 Servings
  • 1 cup chopped walnuts
  • 4 boneless center-cut pork chops (about 1" thick)
  • 2 teaspoons chopped fresh thyme
  • 2 tablespoons vegetable oil
  • 2 tablespoons unsalted butter
  • 1 shallot (minced)
  • 2 granny smith apples (thinly sliced)
  • 1 cup hard cider*
  • 1 cup heavy cream

Instruction

  • Take the pork chops out of the refrigerator 30 minutes before cooking, so they will get to room temperature.
  • Place the walnuts in a sauté pan set over medium heat. Dry toast the walnuts until fragrant, being careful to avoid burning, about 3-5 minutes. Set aside.
  • Season the pork chops with salt and pepper. Rub both sides of each chop with fresh thyme.
  • Heat the vegetable oil in a skillet over medium-high heat until shimmering. Add the seasoned pork to the pan and cook for 4-5 minutes per side until browned. Remove the pork from the pan and set aside.
  • Add the butter to the skillet along with the minced shallots and apples. Sauté over medium-high heat for 3-4 minutes, until the apples have softened. Pour the cider into the pan and continue to cook for 3 minutes to reduce the liquid. Add the cream and cook another 3-5 minutes until thick.
  • Return the browned pork to the pan, turn the heat down to medium, cover with a lid and simmer until the pork is cooked through, about 4-6 minutes. Make sure that the pork chops reach 145 ºF as measured with a food thermometer.
  • Serve topped with the toasted walnuts.