Pan seared pork loin w/ Marsala cream sauce
 

2 pork loin chops, center cut about 1 lb.
Kosher salt
black pepper, freshly ground
bench flour
1 C. marsala wine
¼ C. heavy cream
2 T. green pepper corns in brine
1 T. butter

2 T. butter
¼ C. light brown sugar
1 golden delicious apple, cored and cut into wedges
¼ C. marsala wine

Season pork chops with salt and pepper on both sides and sprinkle with a small amount of flour, sear over medium heat 4 minutes one each side, remove to a warm plate and cover with foil.

Melt butter over medium low heat, stir in sugar then add the apple wedges, add wine cover and reduce heat to low.

Deglaze pan the pork was cooked in with wine, stir in cream and pepper corns, reduce by half.

Serve pan sauce over the pork chops with the caramelized apple on the side