Here's an Apple-Almond Chicken dish I used to do - the qty. is too much for home use, but it will give you the general idea of what to use - it would be wonderful with your pork.
Recipe By : a Chef's Journey
Chicken breasts - cleaned, brined, mark, roast, cut in strips, pan, chill, & heat 350° for ~25 min. for service.
10 each apples
4 large onions, yellow or red
pinch dried thyme
3 quarts chix stock
3 quarts apple cider
2 quarts heavy cream
3/4 -1 cup Apple schnaps
On hand - beurre manié -1/2 softened butter/1/2 flour-drop small pcs. in sauce & stir w/whip till smooth. Repeat till desired consistency is reached. Simmer a few min. more to cook flour.
3 cups sliced almonds, toasted - for garnish
Peel, slice apples and onions and cook slowly in butter ~ 1/2 hour.
Add a pinch of dried thyme and mix in.
Set this mixture aside.
In lg. kettle reduce the chix stock and cider by 1/4 (3 + 3 = 6 qts/reduced = 4 1/2 qts)
(NOTE - EASY WAY - POUR 4 1/2 QTS. WATER IN POT, MEASURE AND MARK MEASURER, DISCARD WATER & ADD THE STOCK & CIDER)
Add heavy cream and reduce a little to thicken - for a better thickness add some of the beurre manié.
Add Apple scnhnapps and s&p to taste.
Add apple/onion mixture to the sauce at service time.
Serving Ideas : ---------
at service: Ladle apple-almond sauce over chix pcs. and top with toasted almonds.
an old cook, still learning new tricks!