The following recipe is meant to be done with pork chops, but I confess that “pork tenderloin slices” were on sale at my local grocery this week. Hence, this DELIGHTFUL dish was made with that protein…

• In large cast iron skillet, saute 4-6 pieces of boneless pork in olive oil.
  • Remove once browned.
• Add to skillet..
  • 2 Granny Smith apples, thinly sliced
  • 1 sweet yellow onion, thinly sliced
  • Saute until softened and browned.
  • Remove to separate dish.
• Add to skillet…
  • 1/3 cup of chicken stock
    • Stir, scraping browned bits from bottom of skillet
  • After two-ish minutes, stir in…
    • 1 cup heavy whipping cream
    • 1/4 dijon mustard
    • Simmer until just thickened.
  • Add 2 Tablespoons whiskey
    • Cook for 1-2 minutes.
• Return pork to skillet, turning to coat in sauce. Top with onion/apple mix. Place in 375* oven for 15 ish minutes until browned and bubbly.

I confess my dining partner was not totally enamored of this, but I found the flavors so satisfying on a fall evening! It’s possible I’m crazy, but I truly think you should try this in your kitchen, served alongside roasted potatoes (with truffle oil!) and see what you think! I know it’s not a great picture, but I believe your tastebuds will cheer!