Côtelettes de porc à la française, sauce crémeuse aux pommes

Ingrédients

• 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

Préparation

1. 1

   Take the pork chops out of the refrigerator 30 minutes before cooking to allow them to reach room temperature.

2. 2

   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.

3. 3

   Season the pork chops with salt and pepper. Rub both sides of each chop with fresh thyme.

4. 4

   Heat the 2 tablespoons vegetable oil in a large 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.

5. 5

   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.

6. 6

   Pour the cider into the pan and continue to cook for 3 minutes to reduce the liquid.

7. 7

   Add the cream and cook for another 3-5 minutes until thick.

8. 8

   Return the browned pork to the pan, turn the heat down to medium, cover with a lid, and simmer until you cook the pork through, about 4-6 minutes. Ensure that the pork chops reach 145 ºF (63 ºC) as measured with a meat thermometer.

9. 9

   Serve topped with the toasted walnuts.