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Porc aux Pommes et au Cidre – Pork Medaillons (or Chicken) with Onions, Apples, and Sparkling Apple Cider Cream Sauce

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30 min.
Serves 4
Easy

Ingredients

Adjust Servings:

	4 pc. (or 4 chicken breasts) Pork Medaillons
	2 Bay Leaves For Pork only
	1/4 cup Salt For Pork only
	2 Tbsp Olive Oil
	1 Onion or 2 shallots
	2 Apples
	1Tbsp Brown Sugar
	3/4 cup (15cl) Sparkling Apple Cider or apple cider or chicken stock
	2 tsp Worcestershire Sauce
	3 Tbsp Cream
	1 tsp Dijon Mustard

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Porc aux Pommes et au Cidre – Pork Medaillons (or Chicken) with Onions, Apples, and Sparkling Apple Cider Cream Sauce

Name: Porc aux Pommes et au Cidre – Pork Medaillons (or Chicken) with Onions, Apples, and Sparkling Apple Cider Cream Sauce
Total time: 30 min
Yield: 4
Cuisine: French
Ingredients: Pork Medaillons: 4 pc. (or 4 chicken breasts); Bay Leaves: 2; Salt: 1/4 cup; Olive Oil: 2 Tbsp; Onion: 1; Apples: 2; Brown Sugar: 1Tbsp; Sparkling Apple Cider: 3/4 cup (15cl); Worcestershire Sauce: 2 tsp; Cream: 3 Tbsp; Dijon Mustard: 1 tsp

French cider is a low-alcoholic, sparkling beverage made of fermented applice juice. If you can't find sparkling apple cider, you can use apple cider. See other tips below and where to find it online. This apple cider and cream sauce pairs fantastically well with both pork and chicken, and is one of my favorite go-to French recipes for a quick weeknight meal.

Features:

Cuisine:

French

Ingredients

4 pc. (or 4 chicken breasts) Pork Medaillons
2 Bay Leaves
For Pork only
1/4 cup Salt
For Pork only
2 Tbsp Olive Oil
1 Onion
or 2 shallots
2 Apples
1Tbsp Brown Sugar
3/4 cup (15cl) Sparkling Apple Cider
or apple cider or chicken stock
2 tsp Worcestershire Sauce
3 Tbsp Cream
1 tsp Dijon Mustard

Directions

Steps

1 Done	Make the Salt Brine for the Pork (optional) To ensure your pork is extremely juicy and tender, slice the pork loin into pieces about 1.5 inches thick (3.81cm). In a bowl, add cold or room temperature water, the 1/42 cup salt and the bay leaves. Let marinate for at least 1 hour. (Tip: you can let the pork marinate overnight in the refrigerator for the juiciest results). Skip this step if cooking chicken.
2 Done	SAUTÉ The Pork or Chicken Pat the pork medaillons or chicken breasts dry. Season with salt. Heat 2 Tbsp oil in a pan (I prefer using cast iron for crispy results). Sauté on medium-high heat - for pork, 2 min. on each side, and for chicken about 5 minutes on each side. Don't move or flip the chicken or pork around, otherwise the crust will not be crispy. Remove and set aside to rest.
3 Done	SAUTÉ the Onions and Apples Peel and thinly slice the shallots or onion. If needed, add an additional Tbsp oil to the same pan and sauté the onions for 3-5 minutes. Meanwhile, slice the apples. You can leave the skin on or remove if desired. Add the apples to the onions along with the brown sugar and stir. Let cook on medium-high for 3-4 minutes until it starts to caramelize, then remove from pan and set aside.
4 Done	Make the Apple Cider Cream Sauce Pour the cidre sec or apple cider in the same pan (see recommendation below where to order it online) and let it boil for 2 minutes (a substitute could be chicken Stock. I wouldn't use apple juice since it is ultra sweet). Turn down the heat and add the dijon mustard, worcester sauce, cream, and salt and pepper to taste, if desired. Whisk well and let simmer 2 minutes. Return the meat, apples, and onions to the pan for another 2-3 minutes (don't let the sauce boil at this point and overcook the meat.) Serve over rice, if desired.
5 Done	Where to find Sparkling Apple Cider <br />