Prosciutto-Wrapped Pork Chops with Apples & Cider Pan Sauce
This one pan meal is easy enough for a weeknight yet tastes fancy enough should company drop by for dinner. Bust out the cast-iron pan to take this recipe to the next level of fall flavours.Ingredients
Serves 4
4 boneless pork loin chops
kosher salt and freshly ground black pepper, to taste
4 to 8 slices prosciutto
2 tbsp (30 ml) grapeseed oil, plus extra if needed
2 shallots, peeled and halved
4 small cloves garlic, smashed
1 large Honeycrisp apple, cored and cut into 10 to 12 wedges
1 sprig fresh rosemary
2 sprigs fresh thyme
2 tbsp (30 ml) butter
12 fresh sage leaves
1 cup (250 ml) Strongbow Original Dry Cider
1 tbsp (15 ml) Dijon mustard
Instructions
- Place pork chops on a clean cutting board and sprinkle with salt and pepper to season. Tightly wrap 1 to 2 slices of prosciutto around each chop. Press down on prosciutto to make it stick to pork.
- In a cast iron skillet, heat oil over medium heat. Add pork chops, shallots and garlic. Cook, stirring occasionally and checking pork to make sure it doesn’t burn, until chops are well browned, about 3 to 4 minutes. Flip pork over and cook for an additional 2 to 3 minutes. Transfer to a plate and set aside.
- Add an additional tablespoon of oil to skillet, if needed, along with apple wedges, rosemary and thyme. Let apples sauté along with aromatics until they are lightly caramelized but still have some texture, about 4 to 6 minutes. Remove apples and place on plate alongside pork.
- Add cider and Dijon mustard to skillet. Bring to a hard simmer over medium-high heat, whisking often, and let sauce simmer until reduced by about half, about 5 minutes. Add apples and pork back into skillet and allow to simmer in sauce for 1 minute.
- To serve, divide pork and apple wedges between serving plates. Drizzle with pan sauce and top with fried sage. Enjoy.