Serves 6
6 pork loin chops, 6 oz. each, about 1 inch thick
Olive oil
1 teaspoon dried rosemary
1 teaspoon dried marjoram
Salt and pepper
Apple Cream Sauce
2 cups cooking apples (McIntosh, Granny Smith), peeled, cored & chopped (2-3 medium apples)
1 medium onion, chopped
1 large garlic clove, chopped
2/3 cup apple cider
1 large thyme sprig (produce aisle)
2/3 cup chicken broth, purchased
1 ΒΌ cups half and half
To make Apple Cream Sauce, place the apples, onion, garlic, cider, thyme sprig and chicken broth in medium saucepan. Bring to a boil. Turn down heat to low and simmer for 13-15 minutes. Discard the thyme and add the half and half. Carefully blend sauce mixture in blender or food processor (contents will be hot). If extra smooth sauce is desired, strain through a strainer over a bowl and serve the Apple Cream Sauce with the Spice Rubbed Pork Chops. This sauce may be made 1 day in advance, stored in an airtight container in the fridge. Re-heat on low heat in a heavy saucepan for 4-6 minutes to serve.
Rub each pork chop generously with olive oil. Mix together the dried rosemary and marjoram and rub on both sides of chops. Salt and pepper both sides as well. Marinate at room temperature for 20-30 minutes. Heat 2-3 tablespoons olive oil in a large frying pan on medium heat for 3-4 minutes on each side until no longer pink inside. Do not overcook. Remove from pan and cover with foil to rest for 10 minutes. Serve with the Apple Cream Sauce.
