[pinit count=”horizontal”]
My wife recently mentioned she didn’t like pork chops because they were always dry and lacking flavor. I explained to her pork chops are usually overcooked because people are unnecessarily squeamish about pink pork. That didn’t matter. She insisted they just weren’t her thing. Now this is a woman who I’ve successfully converted to loving brussel sprouts, any vegetable (as long as they’re roasted) and mushrooms-all foods she would never eat prior to meeting me. So of course I decided to prove her wrong and make the best dang pork chop she would ever eat!
Tips to perfectly cooked pork chops
- Buy center-cut pork loin chops that are at least 1/2″ thick. If you can find certified Heritage Berkshire pork even better.
- Brine your pork for 24 hrs. Read more about why I love brining here.
- Cook medium rare or to 145ºf. Yes, it is perfectly safe to eat pink pork!
- After removing cooked pork from pan or grill, allow to rest for 3-5 minutes.
Ingredients
- 2 ½ teaspoons canola oil, divided
- 1 medium onion, sliced thin
- 2 cups Gala apple wedges
- 1 tablespoon butter, divided
- 2 teaspoons fresh thyme leaves
- ½ teaspoon kosher salt, divided
- ½ teaspoon freshly ground black pepper, divided
- 4 (6-ounce) bone-in center-cut pork loin chops (about 1/2 inch thick)
- ½ cup fat-free, lower-sodium chicken broth
- ½ teaspoon white whole wheat flour
- 1 teaspoon cider vinegar
Instructions
- Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat.
- Add onions to pan; cook 5 minutes or until lightly browned, stirring a few times.
- Add apple to pan; cook 5 minutes until brown and caramelized.
- Stir in 2 teaspoons butter, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
- Set onion and apple mix to the side.
For the Pork Chops
- Heat a large skillet over medium-high heat. Sprinkle pork with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm.
- Combine broth and flour in a small bowl, stirring with a whisk. Add broth mixture to pan; bring to a boil, scraping pan to loosen browned bits.
- Cook 1 minute or until reduced to 1/4 cup. Stir in vinegar and remaining 1 teaspoon butter.
- Serve sauce with pork and apple mixture.
- Garnish with thyme sprig
Adapted from Myrecipes.com
[pinit count=”horizontal”]
___________________________________________________________________________________________________
Roasted Butternut Squash Pureé
Ingredients
- 1-2.5 lb butternut squash. Peeled, seeds removed and diced into 1/2" cubes
- 2 tbs extra virgin olive oil
- 1 cup chicken stock
- 1 tsp. sea salt
- 1/4 tsp fresh grated ginger (or 1/2 tsp ground ginger)
- 1 1/2 tsp agave nectar
Instructions
- Pre-heat oven to 400º
- Toss squash with olive oil and lay flat on cookie tray.
- Roast in oven for 35-40 minutes, tossing once halfway through
- Remove from oven and transfer to food processor
- Add remaining ingredients and pureé for 3-5 minutes until there are no lumps
[pinit count=”horizontal”]
Leave a Reply