PREP TIME: 30 MINS | COOK TIME: 15 MINS | SERVINGS: 4
This amazing one-skillet meal is to die for! These pan-seared pork chops with robust flavours are restaurant-quality dishes that you can easily and quickly make at home.
INGREDIENTS
BRINE (OPTIONAL BUT RECOMMENDED):
2 tbsp brown sugar
4 rib chops trimmed
2 tbsp apple cider vinegar
4 c. warm water
1 c. ice cubes
1/4 c. kosher salt
SPICE RUB:
3/4 tsp salt
1/2 tsp pepper, cinnamon, dried mustard
1/2 tablespoon EACH paprika, garlic powder, onion powder
SKILLET:
1 sweet apple sliced ¼-inch thick
2 tbsp olive oil divided
1 c. green beans chopped into 2-inch pieces
1 c. butternut squash peeled and chopped into 1” cubes
PAN SAUCE:
1 1/2 tsp chopped fresh rosemary
1 tbsp Dijon mustard
1 tsp balsamic vinegar
1 1/2 tsp brown sugar
1 tsp fresh thyme
1 c. apple cider NOT VINEGAR
HOW TO MAKE PORK CHOPS WITH APPLES
Step 1: This step is optional but recommended. To brine, mix the water and kosher salt in a glass dish. Stir to make sure the salt dissolves. Then, stir in the apple cider vinegar, brown sugar, and ice. Add the pork and allow it to sit at room temperature for about 15 to 30 minutes. After 15 to 30 minutes, take the pork out of the brine and rinse under cold water, then pat dry.
Step 2: Combine the seasoning and coat all sides of the pork with it. Set the pork aside for about 15 minutes.
Step 3: In a large cast-iron skillet, heat 1 tbsp olive oil over medium-high heat. Once the oil is hot, add the pork chops to the skillet and sear for each side for about 3 to 4 minutes. When done, transfer the pork chops to a plate. Note that the cooking time depends on the thickness of the meat.
Step 4: In the same skillet, add the rest of the olive oil and heat over medium-high heat. Then, add the apples, squash, and green beans. Cook for about 6 minutes or until the squash is almost tender. Push everything to one side of the skillet.
Step 5: Take the skillet off the heat. In the empty side of the pan, stir in the apple cider, Dijon, balsamic, brown sugar, rosemary, and thyme. Cook for additional 2 minutes over medium-high heat until the squash is tender.
Step 6: Return the pork chops to the pan and cook for another 1 to 2 minutes until the internal temperature of the meat reached 145 degrees.
Ingredients
- BRINE (OPTIONAL BUT RECOMMENDED):
- 2 tbsp brown sugar
- 4 rib chops trimmed
- 2 tbsp apple cider vinegar
- 4 c. warm water
- 1 c. ice cubes
- 1/4 c. kosher salt
- SPICE RUB:
- 3/4 tsp salt
- 1/2 tsp pepper, cinnamon, dried mustard
- 1/2 tablespoon EACH paprika, garlic powder, onion powder
- SKILLET:
- 1 sweet apple sliced ¼-inch thick
- 2 tbsp olive oil divided
- 1 c. green beans chopped into 2-inch pieces
- 1 c. butternut squash peeled and chopped into 1” cubes
- PAN SAUCE:
- 1 1/2 tsp chopped fresh rosemary
- 1 tbsp Dijon mustard
- 1 tsp balsamic vinegar
- 1 1/2 tsp brown sugar
- 1 tsp fresh thyme
- 1 c. apple cider NOT VINEGAR
Instructions
Step 1: This step is optional but recommended. To brine, mix the water and kosher salt in a glass dish. Stir to make sure the salt dissolves. Then, stir in the apple cider vinegar, brown sugar, and ice. Add the pork and allow it to sit at room temperature for about 15 to 30 minutes. After 15 to 30 minutes, take the pork out of the brine and rinse under cold water, then pat dry.
Step 2: Combine the seasoning and coat all sides of the pork with it. Set the pork aside for about 15 minutes.
Step 3: In a large cast-iron skillet, heat 1 tbsp olive oil over medium-high heat. Once the oil is hot, add the pork chops to the skillet and sear for each side for about 3 to 4 minutes. When done, transfer the pork chops to a plate. Note that the cooking time depends on the thickness of the meat.
Step 4: In the same skillet, add the rest of the olive oil and heat over medium-high heat. Then, add the apples, squash, and green beans. Cook for about 6 minutes or until the squash is almost tender. Push everything to one side of the skillet.
Step 5: Take the skillet off the heat. In the empty side of the pan, stir in the apple cider, Dijon, balsamic, brown sugar, rosemary, and thyme. Cook for additional 2 minutes over medium-high heat until the squash is tender.
Step 6: Return the pork chops to the pan and cook for another 1 to 2 minutes until the internal temperature of the meat reached 145 degrees.
