We had a brief break in the heat and it felt SO nice. It was almost cool. ALMOST. So with the weather being a bit cooler, I made something a bit richer and heavier for dinner. We had pork chops down so I made them with a creamy apple rosemary mushroom sauce. Oh they were so good too.
I had some leftover apple rosemary syrup Pork Chops With Apple Rosemary Syrup I thought would be a good base for these delicious pork chops, and YES, it was. Apparently the German in us comes out (yes, I have a lot of German in me too, but I am not full German like Larry is) when I make pork chops. I like the apple/pork combination. It is both sweet and savory at the same time, and it’s like perfection. This sauce would also be very good with chicken too though. In fact, I have some chicken and more sauce leftover, that I will be using over the chicken too. I hate for food to go to waste. So I try to re-use and recycle it as deliciously as I can, as often as I can.
Pork Chops with Apple Rosemary Mushroom Sauce
1 1/2-2 lbs pork chops or loin
1 TBSP cracked peppercorns – this time I used green peppercorns
1 cup apple-rosemary syrup
salt & black pepper to taste
2 large apples or more smaller apples, sliced thin and cored
1/4 red onion sliced thin
2 TBSP honey ginger balsamic vinegar
1 TBSP garlic
1 cup sliced mushrooms
1-2 TBSP fresh rosemary, chopped fine
1 cup heavy whipping cream
Combine the apple rosemary syrup, honey ginger balsamic vinegar, garlic, salt, black pepper and crushed peppercorns and pour over the meat. Let marinate for at least 1-2 hours before cooking.
Get a large skillet VERY hot and add some olive oil and butter to the pan. Carefully add the pork chops and sear for about 3 minutes per side, or until a nice crust forms all around the meat. Once the pork is completely browned, remove it from the heat and seat aside.
In the same pan, add the apples, mushrooms and onions, along with the remaining marinate and cook for about 5-7 minutes, stirring frequently. Make sure to scrape all the brownings off the bottom of the skillet.
Add the cream and the fresh rosemary and incorporate well. Then re-add the pork to the sauce. Reduce the heat to a simmer and continue to cook for about 7-10 minutes or until the pork is completely cooked in the center, or at about 165* F for an internal temperature. Stir often.
Because this is a rich, creamy sauce, I think it goes best with either mashed potatoes or mashed sweet potatoes or yams. This times, I served it over some mashed white yams. I made these with some of the apple rosemary syrup as well, and of course, lots of butter. I also added some green beans, some warmed bread and a cool, crisp chardonnay to complete the meal.
It was delicious, or in German, Es hat sehr gut geschmeckt!
Stay cool, stay safe and stay well Everyone. ‘Til next time.