Pan Seared Pork Chops With Apples Recipes
PAN-SEARED PORK CHOPS WITH APPLES
Steps:
- Blot chops dry and allow to come to room temperature. Salt and pepper just before cooking.
- Heat the olive oil in a large skillet over medium-high heat; when the oil is hot add the chops. Cook for about 2 minutes and then turn the chops, they should be nicely browned. Repeat for the second side.
- Reduce heat to medium and add the wine and the shallot to cook, turning the chops once or twice until the wine has almost evaporated around 1 to 2 minutes. Transfer the chops to a platter and return the pan to the heat.
- Add the apples and onion to the hot pan and stir until they just start to stick, 1 to 2 minutes. Add the stock, stirring and scraping the brown bits from the pan. Return the chops to the pan, along with any accumulated juices. Bring the mixture to a simmering boil, reduce heat and cover.
- Cook, stirring occasionally and turning the chops once or twice until they are tender. If the apples start to stick to the pan, add a little water. The chops are done when their juices run slightly pink. The apples and onions should be soft.
- Stir in the lemon juice and butter and adjust any seasoning.
- Serve the chops with the apples, onions and any remaining juices on top, garnished with the parsley.
PAN SEARED PORK CHOPS WITH APPLE JELLY REDUCTION
Provided by Food Network
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375F. In a large, heavy skillet melt butter and heat olive oil over high heat. Season pork chops with salt and pepper on both sides, sear in skillet until golden brown and flip. When both sides are seared, transfer skillet to preheated oven to finish cooking, about 8-10 more minutes depending on thickness and desired temperature. When done remove skillet from oven and remove chops with tongs to a plate. Tent with foil to retain heat.
- Spoon out any fat from skillet in excess of 2 tablespoons. Return skillet to medium-high heat and add shallots. Saute until soft and fragrant. Pour in wine and scrape up any browned bits from bottom of pan with a wooden spoon. Let wine evaporate until almost gone and then stir in apple jelly and chicken stock. The sauce will thicken slightly. Season sauce with salt and pepper. Pour sauce over chops and serve immediately.
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- Remove pork chops from fridge and season with 1/4 tsp of salt and 1/8 tsp of black pepper per chop. Set chops aside and let them warm up.
- Heat pan on medium high heat with 2 Tbsp of olive oil. Pat pork chops dry with a paper towel and sear in pan for 1 minute per side. Remove and set aside.
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