PORK AND APPLES WITH CIDER CREAM SAUCE

1⁄3 cup olive oil

4 tbsp. unsalted butter

1 1⁄2 lb. pork loin, cut into 1⁄4″-thick slices

Sea salt and freshly ground black pepper, to taste

1⁄2 cup flour

3 tart apples, such as Granny Smith, peeled, cored, and cut into 8 wedges each

3 cloves garlic, finely chopped

1 large yellow onion, finely chopped

1 red Holland chile, stemmed, seeded, and minced

1 1⁄2 cups regular or hard apple cider

1 cup chicken stock

1⁄2 cup heavy cream

1⁄4 cup Dijon mustard

1 tbsp. finely chopped marjoram

1 tbsp. finely chopped parsley

Cooked white rice, for serving

Heat 2 tbsp. each oil and butter in a 12″ skillet over medium-high heat. Season pork on both sides with salt and pepper, and dredge half the pieces in flour; add to skillet, and cook, turning once, until lightly browned on both sides, about 1 minute. Transfer to a plate, and set aside; repeat with 2 tbsp. oil, remaining butter, and remaining pork and flour; transfer all pork to plate.

Return skillet to heat, and add remaining oil; add apples, garlic, onion, and chile, and cook, stirring occasionally, until soft, about 3 minutes. Add cider, and cook until reduced by half, about 5 minutes. Add stock, cream, and mustard, and bring to a boil; return pork to skillet, and add marjoram. Reduce heat to medium, and cook until pork is cooked through and sauce has thickened, about 3 minutes. Season with salt and pepper, and sprinkle with parsley; serve with rice.

Saveur Magazine

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