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.
Preheat the pan to 315°F/ 155°C (medium), then add the butter and melt completely.
Add to the pan with the butter and cook for 3 minutes or until lightly brown.
Add to the cooked onions and cook for 1 minute or until they have slightly softened.
Add to the pan and cook for 20- 30 seconds, just enough to slightly cook.
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.
Stir in the black pepper and lemon zest.
Turn off the heat, then transfer the sauce to a bowl and set aside. Wash the pan before continuing with the recipe.
Add the oil then preheat the pan to 360°F/ 185°C (medium).
With a paper towel, pat the pork chops dry. Generously season both sides of the pork chops with salt and pepper.
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.
Using a pair of tongs, carefully flip 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.
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.
Season each pork chop with a pinch of fleur de sel.
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.
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