Fall is here, and the Rosso & Flynn kitchen is set on keeping your recipe book stocked with cold weather comfort favorites. This week, we tried out the classic pairing of apple and pork with this rendition of sweet and savory apple cider-glazed pork chops. The chops are simply pan-seared, then basted in a sauce composed of their own juices, cider, and aromatics. While this dish is often served with applesauce, we garnished with a few slices of apple cooked alongside the chops.
This recipe calls for 2 chops. A method for preparing larger portions is available below the recipe.
Red Wattle Apple Cider-Glazed Pork Chops
1 cup apple cider
A few sprigs thyme
1 clove garlic, smashed
1 tbsp butter
- 2 Red Wattle pork chops
- Salt, pepper
- Neutral oil (we use canola or olive oil)
- 1 apple (read up on winter apple varieties here)
Season chops with salt and pepper. Slice apple. Heat sauté pan, add oil and sear chops, about 3 minutes per side. After two minutes, add sliced apple to pan, searing apple with pork chops, about 1 minute on each side. Set chops and apple slices aside.
Remove pan from heat and drain excess oil, taking care to leave juices in pan. Add cider, thyme, and garlic, and reduce until slightly thick. Whisk in butter with a splash of water. Reduce heat, return pork and apples to pan, and baste sauce over chops with a spoon until coated. Remove thyme and garlic.
Serve with more sauce drizzled over, with glazed apples.
If your occasion calls for more than two chops, heat your oven to 400 degrees prior to searing the chops, in batches if necessary. Place seared pork chops on a sheet tray and prepare sauce in pan. Brush sauce onto pork chops, and place in oven for 5-8 minutes, to allow glaze to set.