Apple Pork Chops
A classic combination of pork and apples.
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.
- 4 Pork Chops, Bone In, 8-10oz, Thick Cut
- 2 tsp Sea Salt
- 1 tsp Freshly Ground Black Pepper
- 2 T Fresh Thyme Leaves
- 1 T Olive Oil
- 2 T Unsalted Butter
- 1 Shallot
- 1 Granny Smith Apple
- or 1 Braeburn Apple
- or 1 Pippin Apple
- ½ cup Applesauce
- 1 cup Low Sodium Chicken Broth
- Rinse pork chops, pat dry and sprinkle both sides with 1/2 teaspoon salt, pepper and 1 tablespoon thyme, pressing lightly so seasonings adhere.
- 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.
- 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 Â½ teaspoon salt and pepper to skillet scraping up browned bits. Cook, stirring, until apple is tender and sauce reduces slightly, 3 to 4 minutes.
- 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.