Pork Chops with Apple Reduction
Pork and apples are a classic flavor pairing. Here, our Red Apple Balsamic kicks that sweet taste of apples up a notch to intensify the pork chop's meaty goodness.
· 4 tablespoons all-purpose flour, divided
· 4 4-oz. boneless center-cut loin pork chops
· Cooking spray
· 1/3 cup minced shallots (about 2)
· 2 teaspoons minced garlic
· 1 8-oz. package pre-sliced mushrooms
· 2 teaspoons fresh thyme, chopped
· 1/4 cup Oli+Ve Red Apple Balsamic Vinegar
· 1/4 teaspoon salt
· 1/4 teaspoon black pepper
Yield: 4 servings (serving size: 1 pork chop and 1/2 cup sauce.)
Heat a large, nonstick skillet over medium-high heat. Place flour in a shallow dish. Dredge pork in flour. Coat pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until browned. Remove pork from pan.
Add shallots, garlic, and mushrooms to pan; sauté 3 minutes or until moisture evaporates. Add thyme to pan and cook for 1 minute, stirring well.
Stir in Red Apple Balsamic and bring to a boil. Reduce heat and cook until reduced to 1/2 cup (about 5 minutes), stirring until smooth.
Return pork to pan; cook 2 minutes or until desired degree of doneness, turning to coat. Sprinkle with salt and pepper.