Foodie: Pork Loin Chops in Apple Cream

I had some pork loin chops in the fridge that I desperately needed to cook, but hadn't a clue what to do with them tonight.  My friend Hel suggested pan fry or pan sear, and my friend Joni suggested a few recipes from allrecipies.com.  I ended up making the pork loin chops in apple cream and OMG was it tasty!

All in all in didn't take that long.  I had more than 4 oz. of chops, and I ended up cooking them all.  We had extra egg noodles, so I went with that. I would also spice the gravy better, using fresh rosemary for starters.  Irregardless, this is going into my keeper file and I will make it again. MmmmmmmMmmm!

Bon apettit!

Here's the description & recipe:
"A simple twist on an old Shaker dish. Pork chops are browned, then simmered in an apple cider infusion and finished in half-and-half or cream. Makes a great dinner for two, simple to prepare, hearty enough for him, but delicious by any standards. Can substitute chicken breasts for the pork loin chops."

Ingredients

• 4 (4 ounce) boneless pork loin chops
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon pepper
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon freshly grated nutmeg
• 1 pinch ground allspice
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 cup apple cider
• 2 tablespoons cornstarch
• 1/2 cup chicken broth
• 1/2 cup half-and-half or cream

Directions

1. Season pork chops on all sides with 1/2 teaspoon salt, and 1/2 teaspoon pepper; set aside. Combine the flour, 1/2 teaspoon salt, 1/2 teaspoon pepper, nutmeg, and allspice in a plastic bag. Toss pork with seasoned flour to coat, and shake off excess.
2. Heat butter and olive oil in a skillet over medium-high heat until lightly smoking. Sear pork until golden brown on each side, about 3 minutes per side. Pour in apple cider and bring to a boil. Turn heat to medium-low, cover, and simmer until pork is fork tender, 15 to 20 minutes. Remove pork and keep warm; increase heat to medium-high. Dissolve cornstarch in the chicken broth, and stir into simmering cider; cook for a minute or two until thickened. Stir in the half-and-half and simmer until hot. Serve sauce over the pork chops.