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Boneless Pork Chops with Sweet Apple & Onion Sauce

This pork chop recipe is juicy on the inside with a crisp sear on the outside, accompanied by a sauce of apple and onions to complement the pork's natural sweetness.

2

Servings

20 Mins

Prep Time

35 Mins

Cook Time

Cooking Steps

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1. Add the Butter to a Preheated Pan

Preheat the pan to 315°F/ 155°C (medium), then add the butter and melt completely.

  • Unsalted Butter(diced)1 Tbsp.
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2. Add and Cook the Onion

Add to the pan with the butter and cook for 3 minutes or until lightly brown.

  • Red Onion(thinly sliced)½ cup
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3. Add and Cook the Apple

Add to the cooked onions and cook for 1 minute or until they have slightly softened.

  • Apple(cut into matchsticks)½ cup
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4. Add and Cook the Garlic

Add to the pan and cook for 20- 30 seconds, just enough to slightly cook.

  • Garlic Clove(finely chopped)1
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5. Add the Vinegar, Salt and Brown Sugar and Simmer the Sauce

Stir well to combine, then reduce the heat to 225°F/ 105°C (low) and cook for 8 minutes or until the onions and apple are soft and slightly caramelized.

  • Red Wine Vinegar½ cup
  • Kosher Saltas needed
  • Brown Sugar5 Tbsps.
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6. Add the Black Pepper and Lemon Zest

Stir in the black pepper and lemon zest.

  • Lemon Zest1 tsp.
  • Black Pepper(freshly cracked)5 turns
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7. Remove the Sauce

Turn off the heat, then transfer the sauce to a bowl and set aside. Wash the pan before continuing with the recipe.

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8. Add the Oil While Preheating the Pan

Add the oil then preheat the pan to 360°F/ 185°C (medium).

  • High Heat Oil(grapeseed, vegetable, canola)2 tsps.
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9. Dry and Season the Pork Chops

With a paper towel, pat the pork chops dry. Generously season both sides of the pork chops with salt and pepper.

  • Boneless Pork Chops(1" thick)2
  • Kosher Saltas needed
  • Black Pepper(freshly cracked)as needed
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10. Add and Begin Searing the Pork Chops

Carefully add 2 pork chops to the pan making sure that they do not touch and sear for 6- 7 minutes or until golden brown. While the pork chops cook, prepare a plate or tray lined with paper towels.

  • Boneless Pork Chops(1" thick, dried and seasoned)2
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11. Flip the Pork Chops

Using a pair of tongs, carefully flip the pork chops.

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12. Finish Cooking the Pork Chops

Add the ingredients to the pan, then spoon the hot butter over each pork chop every minute while you continue cooking for 6- 7 more minutes.

  • Garlic Clove(skin on, crushed)½
  • Thyme(optional)½ sprig
  • Unsalted Butter(diced)1 Tbsp.
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13. Remove and Rest the Pork Chops

Turn off the heat and transfer the pork chops from the pan to a paper towel lined tray or plate. Allow the chops to rest for at least 5 minutes.

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14. Season the Pork Chops

Season each pork chop with a pinch of fleur de sel.

  • Fleur de Sel2 pinches
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15. Plate the Pork Chop and Serve Immediately

Place one pork chop in the center of each plate. Spoon the apple and onion sauce over and around the pork chop. For added flair, garnish each pork chop with arugula and julienned apple. Serve immediately.

  • Arugula(optional)as needed
  • Apple(cut into matchsticks)as needed
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