Guess who bought pork on sale again… I never liked pork chops much as a kid but this recipe makes them taste a little better, thanks to Martha Stewart.
6 bone-in pork chops (loin or shoulder), cut 3/4 inch thick
Coarse salt and freshly ground black pepper
1 tbsp. extra-virgin olive oil or vegetable oil
2 tbsp. unsalted butter
1 large white onion, sliced
2 to 3 apples, cored and sliced (about 3 cups)
1 cup beer, white wine, cider, or chicken broth
1. Trim the chops of excess fat. Sprinkle generously with salt and pepper on both sides. Heat a 14-inch cast-iron skillet over high heat, and then swirl in the olive oil. Lay in the pork chops and don’t move them for a few minutes, to assure a good golden sear forms. Turn and brown well on the second side for a total of about 10 minutes. Transfer the chops to a warm plate.
2. Swirl the butter into the pan. Add the onion and apples. Sauté until the onion slices are lightly caramelized and the apples have begun to soften, about 8 minutes. Stir in the beer or other liquid. Return chops to the pan.
3. Cook until the pork is tender, about 15 more minutes (depending on the size), turning halfway through and covering the chops with the apple mixture. If the apple mixture needs a little thickening, transfer the chops to the warm plate again and simmer the mixture on high for a few minutes to reduce. Serve the chops over rice or mashed potatoes with a large spoonful of the apple-onion mixture over the top.
This recipe is like a classy version of pork chops with apple sauce. But so much better. Pretty easy to make, just make sure you use a big enough pan for all of the pork chops to fit, otherwise you are stuck making it in batches, which is what I had to do.
Make sure you get a good sear by not moving the pork chop around in the pan. Makes for a better taste with a nice crisp.
You could always replace the onion with leeks, or for a heartier one-pot-dish, add sliced potatoes.