Apple Pork Chops

Kitchen Tested
  • Yield 4 servings

A classic combination of pork and apples.

Apple Pork Chops
Mark Boughton Photography / styling by Teresa Blackburn

Timeless and savory-sweet, the combination of pork and apples tastes just like fall. To intensify the flavors—and edge out the chill in the air—I add a splash of warming bourbon.

Ingredients

4 (8-ounce) bone-in pork chops, about 1-inch thick (about 2 pounds)
2 teaspoons sea salt, divided
Freshly ground black pepper
2 fresh thyme leaves, divided
1 tablespoon olive oil
2 tablespoons unsalted butter
1 shallot, minced (1 to 2 tablespoons)
1 tart apple, such as Granny Smith, Braeburn or Pippin, peeled, cored and sliced 1/4-inch thick
1/2 cup applesauce
1 cup reduced-sodium chicken broth

Instructions

  1. Rinse pork chops, pat dry and sprinkle both sides with 1/2 teaspoon salt, pepper and 1 tablespoon thyme, pressing lightly so seasonings adhere.
  2. Heat oil in a large cast-iron skillet over medium heat until sizzling hot. Add meat and cook 5 to 6 minutes per side, turning only once, to brown. Transfer to a platter and cover loosely to keep warm.
  3. Add butter to pan and heat until foamy. Add shallot and thyme and cook, stirring, until tender, about 3 minutes.Add apple, applesauce, broth and ½ teaspoon salt and pepper to skillet scraping up browned bits. Cook, stirring, until apple is tender and sauce reduces slightly, 3 to 4 minutes.
  4. Return meat, along with any juices that have collected at the bottom of the plate, to pan and cook just until thoroughly heated, about 2 minutes. Transfer to a platter or individual plates and serve warm with sauce and apples spooned over the chops.

Recipe by Sara Foster, author of Sara Foster’s Southern Kitchen.

Comments

Follow

Get every new post delivered to your Inbox.

Join 199 other followers