22 minutes
A savory and flavorful pork chop dish complemented by a spiced applesauce, perfect for a quick and delicious meal.
Center-cut Loin Pork Chops, 1.25-1.5 inch thick
each
to taste
to taste
Fresh Rosemary, minced
teaspoons
Fresh Sage, minced
teaspoons
teaspoons
teaspoons
tablespoons
Shallots, minced
each
0 oz
Low-Sodium Chicken Broth
0 oz
1. Season Pork Chops
Season the pork chops generously on both sides with coarse kosher salt and freshly ground pepper. Rub 1.5 teaspoons each of minced fresh rosemary and sage into the chops.
2. Prepare Applesauce Mixture
In a small bowl, combine 1 cup of unsweetened applesauce with 2 teaspoons of cream-style horseradish and 4 teaspoons of sugar. Stir until smooth and set aside.
3. Cook Pork Chops
Heat 1 tablespoon of olive oil in a heavy medium frying pan over medium-high heat. Add the seasoned pork chops and cook for about 1 to 2 minutes per side, or until lightly browned. Reduce heat to medium-low, cover the pan, and cook for an additional 3 to 4 minutes per side.
4. Prepare Pan Sauce
Transfer the cooked pork chops to a warmed plate and cover with foil. Pour off excess fat from the frying pan, then add the minced shallot. Sauté for about 30 seconds. Pour in 0.5 cup of dry vermouth and 0.5 cup of low-sodium chicken broth, along with the remaining 0.5 teaspoon each of rosemary and sage. Bring to a boil, stirring to deglaze the pan, and cook for about 2 minutes until the sauce thickens.
5. Coat Chops with Sauce and Serve
Return the pork chops to the pan, turning them to coat with the sauce. Let them warm through for a minute. Transfer the chops to warmed plates, spoon the pan sauce over them, and serve alongside the prepared applesauce mixture.
Pork is safe to eat at an internal temperature of 145°F, which means you should remove it from the heat at around 135°F to 140°F as it will continue to rise a few degrees while resting. Overcooked pork can be dry and tough, so consider using a meat thermometer to nail the perfect doneness.
Opt for bone-in pork chops, which tend to be more flavorful and juicy than boneless cuts. Look for chops that are at least 1-inch thick to ensure they remain moist during cooking.
Always let your pork chops rest for at least 5 minutes after cooking. This allows the juices to redistribute, ensuring a moist and tender chop upon slicing.
Heat your pan (cast iron is ideal) over medium-high heat and get it really hot before adding the pork chops. You’re looking for a deep golden-brown sear, which will add rich flavor through the Maillard reaction.
Opt for a mix of apple varieties to achieve a balance of sweetness and tartness. Consider using at least one type of apple that breaks down well, like McIntosh, for a smoother sauce, and one that holds its shape, like Granny Smith, for texture.
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