These babies are seared to perfection

To keep that fall feeling going, pair your One Pan Pork Chop Dinner with some roasted butternut squash. It’s in season and seriously delicious!

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SEARED PORK CHOPS & APPLES

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Seared perfection

Pork chops haven’t always been a first choice of body-loving protein for dinner.

Buttt people can change their mind.

These babies are seared to perfection, perfectly seasoned and the combination with fresh apple and red onion was something we were happily surprised about.

Let us gush about that pan sauce for a sec! Because it is a key element of this dish. Made with chicken broth for some depth, apple cider for that sweet freshness, Dijon mustard for a contrasting zip, and a burst of flavor by the fresh herbs and autumn spices.

To keep that fall feeling going, pair your One Pan Pork Chop Dinner with some roasted butternut squash. It’s in season and seriously delicious!

  • SEARED PORK CHOPS & APPLES
  • SEARED PORK CHOPS & APPLES

WHAT

(4 servings)

4 (5 oz.) 3/4-inch thick boneless pork chops

1/2 cup low-sodium chicken broth*

1/2 cup apple cider

1 1/2 tsp dijon mustard

1/2 tsp ground cinnamon

1/8 tsp ground allspice

Salt and freshly ground black pepper

1 Tbsp olive oil

2 Tbsp butter

2 medium sweet crisp apples (honey crisp, gala, fuji, golden delicious) thinly sliced

1 small red onion, thinly sliced

1 1/2 tsp minced fresh sage

1 1/2 tsp minced fresh rosemary



HOW

  1. Preferably let pork chops rest at room temperature 10 minutes while preparing ingredients.

  2. In a liquid measuring cup or bowl whisk together broth, apple cider, mustard, cinnamon and allspice. Set aside.

  3. Heat olive oil in a large skillet over medium-high heat. Season both sides of pork chops with salt and pepper (about 3/4 tsp salt and 1/2 tsp pepper total).

  4. Once oil is shimmering add pork chops. Sear until browned on bottom, about 4 - 5 minutes then flip and continue to cook, until center registers 145 degrees, about 4 - 5 minutes longer.

  5. Transfer pork chops to a plate and cover with foil to keep warm. Melt butter in same skillet over medium heat.

  6. Add in apples, onions, sage and rosemary and saute until tender, about 4 minutes. Pour in broth mixture and season with a little salt as desired.

  7. Let simmer until reduced by about half, stirring occasionally, about 2 - 3 minutes. Return pork chops to pan and spoon mixture over chops. Serve warm.

NOTE

*For a slightly thicker sauce if desired, you can whisk 1 tsp cornstarch in with the broth before adding to skillet. Stir frequently.

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