Apple Jack Iowa Pork Chops From Des Moines

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1/2 cup all-purpose flour
• 1/2 teaspoon seasoned salt
• 4 boneless pork loin chops
• 1/4 cup butter
• 1/2 cup chopped green onions
• 3 Granny Smith apples - peeled, cored and sliced
• 3 cups sliced fresh mushrooms
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 cup apple brandy
• 1 cup heavy cream

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Peel, core and slice the Granny Smith apples. Pat the pork chops dry. In a shallow dish, mix the flour, seasoned salt and black pepper, then dredge each chop and shake off the excess.

2. Melt half the butter in a large skillet over medium-high heat. Cook the chops 4 to 5 minutes per side until golden and the thickest part reaches 145°F (63°C). Transfer to a plate and rest 3 minutes.

3. Add the remaining butter to the skillet. Add the apple slices and cook 3 minutes, stirring, until they begin to soften and brown lightly.

4. Add the sliced mushrooms, chopped green onions, dried thyme and salt. Cook 4 minutes, stirring, until the mushrooms release their liquid and turn golden.

5. Carefully pour in the apple brandy and simmer 2 minutes, scraping up the browned bits from the bottom of the pan.

6. Stir in the heavy cream and simmer 3 to 4 minutes over medium-low heat until the sauce lightly coats a spoon.

7. Return the pork chops and any juices to the skillet. Spoon the sauce over them and heat 2 minutes, checking that the chops still read 145°F (63°C) in the thickest part.

8. Serve the pork chops with the apples, mushrooms and sauce spooned over the top.