Hometown Recipes: Shallot And Thyme Cream Sauce
By Erin Walgamuth
Many, many years ago I had a wonderful recipe for a cream sauce that you drizzled over pork chops and served with sautéed apples. Well, I have since lost the recipe….dang it, but I still make this dish from memory. You can do this for pork tenderloin as well, just brown the meat in a skillet before putting it in the oven and follow the directions from there.
I bought a package of six pork chops with a total weight of 2.13 pounds. The chops were only about a ½ inch thick and pretty lean so they didn’t take too long to cook.
I sprayed a 12”heavy bottomed skillet with spray release and heated the pan on medium-high. I sprinkled a pinch of salt and pepper on each side of the chops and cooked them two at a time (so as not to crowd them) for four minutes per side. I transferred each batch of cooked chops to a glass dish and kept it covered with foil, then held the chops in the oven at 170 degrees while I made the sauce.
So, basically this is another recipe suggestion that you can play with and make your own. Please feel free to double the recipe If you like, but, of course, you will need to cook everything a bit longer.
Note: I buy good quality apple juice-boxes and keep them in the pantry for dishes that require small amounts of apple juice. My children are grown, so we don’t have big bottles of apple juice in the refrigerator anymore, kinda sad!
Makes about ½ cup of sauce, which was enough to drizzle over 6 pork chops
Prep time is about 5 minutes
Cook time is about 7-10 minutes
You will need-
12” heavy bottomed skillet
Glass baking dish and aluminum foil to hold chops
Pre-heat oven to 170 degrees
Pork chops or pork tenderloin
Salt and pepper to taste
1 tablespoon butter
4 tablespoons finely minced shallot, about 1 large
1 tablespoon finely chopped fresh thyme leaves or ½ tablespoon dried
½ cup of your favorite apple juice, divided
½ cup of heavy cream
Cook the chops in the skillet or brown your pork tenderloin in the skillet. Put the chops in the baking dish and hold in the oven.
I only had about a teaspoon of grease in the skillet after I cooked the chops as they were pretty lean, so I left it in the skillet. If you have a lot of grease, pour off all but one teaspoon before continuing, but keep the browned bits.
Turn heat to medium-low and melt the butter. When the butter is melted use a wooden spoon and scrape up any brown bits left behind to incorporate into the butter. Add the shallots and the thyme and cook, stirring often, until the shallots are fairly soft, about 2 minutes. Add ¼ cup of the apple juice and cook, stirring often, until the shallots are softened and most of the apple juice has been absorbed, about 2 minutes. Add the remaining ¼ cup apple juice and continue to cook, stirring often, for about 1 minute. Add the ½ cup of cream and stir for another 1-2 minutes, or until mixture starts to thicken. Remove sauce from heat. Remove chops from the oven. Plate the chops, and then drizzle them with the sauce and serve.
Store any left-over sauce (highly unlikely) in a food container with an air-tight lid in the refrigerator.
Erin Walgamuth has been an assistant Food Stylist for television and print for the past 26 years and writes this column using her own recipes. Check out her other creations in our Hometown Recipe section.