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Pork Tenderloin Chops With Apple Brandy Sauce

Dawn Mercier's
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Serves/Makes: 4
Ready in: 30-60 minutes

  • 4 pork tenderloin chops, double cut, (10 ounce size)
  • 2 tablespoons real butter
  • 2 golden delicious apples, peeled, cored, & sliced
  • 1/2 teaspoon salt
  • 1/4 cup low sodium chicken broth
  • 1/2 cup whipping cream
  • 1/4 cup apple brandy
  • 1 pinch dried thyme

In large skillet add butter; saute apples until softened and browned, approximately 2 minutes. Remove to a dish and set aside.

Put pork chops into same pan and cook on high heat for 3 minutes per side. Do not overcook, or chops will be tough and lose their taste. Remove to a plate and set aside.

Pour excess butter out of pan. In same pan add the rest of the ingredients. Bring to a boil, stirring occasionally, for 3 minutes. Sauce will reduce to about 1/2 cup. Add the pork chops, apples, and any liquid on the plates. Continue to cook for 1 to 2 minutes until pork and apples are heated through.

Remove pork onto a heated platter and place the apples to the side. Continue reducing sauce to a tan color and a thicker consistency. Add a splash more cream if it evaporates too rapidly.

Ladle sauce over pork chops and serve at once.


Recipe Source: cdkitchen.com

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