Pork Chops ‘n Apples
This dish is major fall vibes—succulent pan-seared pork chops (get ones that are .75” to 1” thick) are enrobed in a rich vibrant sauce of apples (use Gala, Fuji or Honeycrisp which are less tart than Granny Smith) with hits of mustard, golden raisins and capers. The dish comes together in about 15 minutes on the stove top and is the perfect easy (but impressive!) weeknight dinner.
Serves 3-4
INGREDIENTS
1 cup chicken stock
1 tbsp white or yellow miso
2 tsp Dijon mustard
1 tsp whole grain mustard
1 tsp soy sauce
3 bone-in pork chops
½ tsp smoked paprika
1 tsp five spice powder
1 tsp mustard powder
2 tbsp neutral oil
1 tbsp butter
2 apples, cored and thinly sliced
2 shallots, thinly sliced
1 tsp thyme leaves, plus more for garnish
1 tsp rosemary leaves, minced
⅓ cup golden raisins
1 tbsp capers, drained
1 tbsp flour
Kosher salt and freshly ground black pepper
Flaky sea salt
METHOD
In a bowl, whisk together chicken stock, miso, Dijon mustard, whole grain mustard and soy sauce, then set aside.
Season both sides of pork chops with paprika, five spice, mustard powder and season well with kosher salt and black pepper.
In a large cast iron skillet or other heavy-bottomed skillet over medium heat, add oil then add pork chops. Sear until golden brown, 4-5 minutes per side. Transfer to a plate.
Into the same pan, melt butter, then add apples, shallots, thyme and rosemary and sauté for 4-5 minutes or until softened. Add golden raisins, capers and flour and stir for 1 minute or until flour has coated apples, then add stock and stir to combine. Add pork chops back into pan and nestle amongst the apples. Turn heat to medium low and cook for another 3-4 minutes or until sauce has thickened and chops register 145F.
To serve, garnish with thyme leaves, finish with flaky sea salt and serve immediately from the pan.
Shop this recipe
The below contains affiliate links.
