Pork · American
Pan-Seared Pork Chops with Apples and Onions
Thick pork chops seared until golden, then finished with buttery caramelized apples, onions and a quick pan sauce: a cozy weeknight classic. Outdoor-reared organic pork has more flavor and stays juicy, so the chops never taste dry or bland.
- Prep15 min
- Cook25 min
- Total40 min
- Servings4
Ingredients
- 4 thick-cut outdoor-reared pork chops (about 250 g each) $320
- Salt and black pepper, 1 tsp dried thyme
- 1 tbsp organic pork lard $340
- 2 firm apples, cored and sliced
- 1 onion, thinly sliced
- 2 tbsp butter, 1 tbsp brown sugar, pinch of cinnamon
- 1/2 cup organic chicken bone broth $235
- 1 tsp Dijon mustard and a splash of apple cider vinegar
Instructions
- Optional: brine the chops 30 minutes in 1 liter of water with 3 tbsp salt, then pat dry.
- Season the chops with salt, pepper and thyme. Heat the lard in a heavy skillet over medium-high heat.
- Sear the chops 4 to 5 minutes per side, until golden and 63 °C (145 °F) inside. Rest them on a plate.
- Lower the heat, add the butter, onion and apples and cook 6 to 8 minutes, stirring, until soft and golden. Add the sugar and cinnamon.
- Pour in the bone broth, mustard and vinegar, scraping up the browned bits, and simmer 2 minutes.
- Return the chops and their juices to the pan, spoon the apples and sauce over and serve.
Tips
- Bone-in, thick chops stay juicier than thin ones.
- Pork is safe and best at 63 °C with a 3-minute rest; a hint of pink is fine.
