This is a winning recipe from Suzanne Aiken in the Real Women of Philadelphia contest - Congrats Suzanne!
This recipe evolved while exploring alternatives to pork chops with applesauce or stuffing. I wanted my guests to be wowed by a lively sauce that had body and big flavor. This recipe delivers and is requested often by guests and I'm thrilled because its very easy to put together. The creamed sauce boasts all that goes well with pork, namely apples, onions, and cranberries. Pour it over the top of your pork chops and add a dollup on the side for good measure. Your guests will be licking the plate! I serve this with salad and a green vegetable or mashed potatoes. Enjoy.
- Prep time: 10 minutes
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- Cook time: 25 minutes
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- Total time: 35 minutes
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- Servings: 6
- 6 1" thick porkchops
- 4 tbsp. of flour
- 2 tbsp. of butter
- 3 tbsp. of oil
- 8 ounce(s) of Philadelphia cream cheese
- 1 medium onion cut in half and sliced thin
- 2 macintosh apples (or any good, sweet baking apple) peeled, cored & cut in slices
- 1/2 cup(s) of Craisins or dried cranberries
- 1 cup(s) of apple cider
- 1 tsp. of garlic powder
Steps
- Preheat oven to 350 degrees. In a large skillet heat 2 tablespoons butter and 2 tablespoons of oil on low until melted while dredging the pork chops in flour mixed with garlic powder, 1 teaspoon salt and 1 tsp pepper. Bring the heat in the pan up to medium high and saute the chops for 3 minutes on both sides. Remove the pork chops to a pan and place in oven to finish and stay warm for ten minutes. Keep the oil and butter left in the skillet. If it is burned then wipe the pan and add one tablespoon of oil.
- Take onions and saute in the pork skillet with oil from the chops until slightly carmelized, next add the sliced apples and saute until they are tender.
- Add the cubed Philadelphia cream cheese to the skillet along with the apple cider and stir until the cream cheese and apple cider create a sauce. When smooth add the cranberries and stir for one minute. Take the pork chops from the oven and place them on a hot serving tray. Pour sauce over each pork chop and serve immediately.
