Pan Seared Pork Chops With Caramelized 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.

PORK CHOPS AND CARAMELIZED APPLES RECIPE - (4.2/5)

Steps:

• *Preheat oven to 400° F. Heat a large skillet over medium-high heat. Brush pork chops lightly with oil then season with a little salt and black pepper and place in hot skillet. Cook for 3 - 4 minutes on each side, until pork has a nice golden crust. Transfer to a baking pan and bake about 20 minutes, or until chops are done. Meanwhile, in a small mixing bowl, stir together the brown sugar, pumpkin pie spice, and salt and pepper. Set aside. Melt butter in a medium skillet (that has a cover) then stir in the apples and brown sugar mixture. Cover the skillet and cook until apples are crisp tender. (I checked with a toothpick.) Remove apples from the syrup with a slotted spoon. Continue cooking the syrup in skillet, uncovered, until thickened somewhat. Arrange the apples over the cooked pork chops then spoon the syrup over apples and chops. NOTE: *I finished the pork chops on the stovetop instead of baking them. After searing them on both sides in the hot skillet, I reduced the heat, covered the skillet, and cooked until they were done.