4-6 boneless pork chops, fat trimmed
¼ tsp. salt
¼ tsp. pepper
¼ cup fine dry bread crumb
1 tsp. olive oil
½ cup + 2 tsp. sweet apple cider
2 Granny Smith apples, skins on, cored and cut into 12 wedges each
1/3 cup pure maple syrup
2 tsp. corn starch
Combine cornstarch with 2 tsp. of apple cider to make a smooth paste and set aside.
Heat olive oil on medium heat in a large frying pan.
Combine salt pepper and bread crumbs in paper bag and add pork chops. Close tightly and shake bag to coat. Remove chops and place in hot oil. Brown 3 minutes on each side until golden. Add ½ cup apple cider and apple wedges. Bring to a slow simmer. Simmer for 7-10 minutes depending on the thickness of the chops - mine were all about an inch thick and took 8 minutes. Add maple syrup and continue to simmer until pork is cooked and apples are tender - about 5 minutes. Remove chops and apples to serving plate and keep warm. Add cornstarch mixture to juices in pan and stir until thickened. Pour over chops and apples on serving platter. Enjoy!
I thought it looked so pretty when I added the apples! I didn't take a picture before serving - we were too eager to eat!