John Myers
Chop in Apple Wine Sauce
The perfect chop in apple wine sauce recipe with a picture and simple step-by-step instructions.
- 1 smaller Apple
- 1 tbsp Butter
- 2 tsp Brown sugar
- 2 Pork or veal chop
- 1 tbsp Clarified butter
- 2 Onion
- 75 ml White wine, first of all apple juice
- 1 tbsp Apple Cider Vinegar
- 150 ml Meat or vegetable broth
- Salt pepper
- 3 Stems Thyme
- 75 ml Cream
- 1 tbsp Dark sauce thickener
- Wash and core the apple and cut into wedges. Caramelize the sugar in a pan, add the butter and toss the apple wedges in it. Remove and set aside.
- Wash the chops and pat dry, season with salt and pepper. Heat the clarified butter in a pan and fry the chops on both sides for 2-3 minutes. Remove the chop and keep warm.
- Fry the onion in the frying fat while stirring, add the frying fat from the apple wedges and deglaze with white wine and apple cider vinegar. Pour in the broth and bring to the boil once. Put the chops in the sauce and simmer with the lid closed for about 15 minutes.
- Thicken the sauce with sauce thickener and season with salt, pepper and chopped thyme, refine with a little cream. Place the apple wedges on the chops and, with the lid closed, simmer for another 5 minutes on the switched off hotplate. or let it rest.
- Arrange the chops with sauce on plates.
- Potato rösti or gratin taste good with it, but spaetzle can also be served with it.
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