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Pork Chops with Apples and Pancetta
Giada De Laurentiis
5 teaspoons extra-virgin olive oil
- 3 ounces thinly sliced pancetta (coarsely chopped)
- 1 tablespoon butter
- 2 large Golden Delicious apples (peeled, cored, cut into 1/2-inch-thick slices (about 3 cups))
- 1/2 teaspoon sugar
- Four 8-ounce bone-in center-cut pork chops (each about 3/4-inch thick)
- 1 1/4 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup heavy whipping cream
- 1/4 cup brandy
- 1/4 cup unsweetened apple juice
- 2 teaspoons chopped fresh thyme
- 1 medium onion (finely diced)
- In a large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add the pancetta and cook until crisp and light golden, about 3 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels.
- Melt the butter in the same skillet. Add the apples and sprinkle with the sugar and cook until tender and deep golden brown, stirring frequently, about 5 minutes. Transfer the apples and any juices from skillet to a small bowl.
- Sprinkle the pork chops with 1 teaspoon of the salt and 3/4 teaspoon of the pepper. Add the pork chops and 2 teaspoons of the oil into the same skillet and brown for 2 minutes per side.
- Transfer the chops to a plate and cover to keep warm.
- Add the remaining teaspoon of oil, cream, brandy, apple juice, thyme and onions to the same skillet and bring to a simmer. Return the apples and pork chops back into the pan and simmer until cooked through, 10 to 12 minutes. Season the sauce with the remaining salt and pepper.
- Garnish with the reserved pancetta bits.
- Nutrition Serving Size
- per serving
Amount/Serving % Daily Value
- 21 grams
- 40 grams
- 43 grams
- Saturated Fat
- 17 grams
- 173 milligrams
- 855 milligrams
- 3 grams
- 15 grams
- Trans Fat
- 1 grams