Maple-Glazed Pork Chops with Sautéed Apples

Boneless pork chops are seared, then glazed in a quick maple-Dijon pan sauce with sautéed apples and onions. The sauce uses the browned fond for depth, and the apples keep some bite while softening in the pan. Serve the chops with the fruit and onions spooned over top or alongside.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

• 5 g fine salt divided
• 1 g black pepper divided
• 10 ml neutral oil divided
• 15 g unsalted butter divided
• 680 g boneless pork chops about 4 chops, 1.5 to 2 cm thick
• 10 ml neutral oil divided
• 15 g unsalted butter divided
• 360 g firm apples 2 medium apples, cored and cut into 1 cm wedges
• 150 g yellow onion 1 medium onion, thinly sliced
• 6 g garlic 2 cloves, minced
• 2 g fine salt divided
• 1 g black pepper divided
• 45 ml maple syrup
• 15 g Dijon mustard
• 15 ml apple cider vinegar
• 60 ml chicken stock low-sodium
• 2 g fresh thyme leaves picked from stems
• 15 ml water only if needed to loosen the sauce
• 4 g fresh parsley chopped, for garnish

Instructions

1. Pat the pork chops dry. Season both sides with 5 g of the salt and 1 g of the black pepper. The chops look lightly seasoned and dry on the surface.
2. Heat 10 ml of the oil and 15 g of the butter in a large skillet over medium-high heat. When the butter foams, add the pork chops in a single layer and sear 3 to 4 minutes per side, until browned and the center reaches 60 to 63°C for medium or 63 to 66°C for medium-well. Transfer to a plate. The chops are browned and release easily from the pan.
3. Reduce the heat to medium. Add the remaining 10 ml oil and the remaining 15 g butter, then add the apples, onion, garlic, and the remaining 2 g salt plus 1 g black pepper. Sauté for 6 to 8 minutes, stirring occasionally, until the onions are soft and the apples are lightly browned at the edges. The apples are tender with browned spots and the onions are translucent.
4. Stir in the maple syrup, Dijon mustard, apple cider vinegar, chicken stock, and thyme. Simmer for 2 to 3 minutes, scraping up the browned bits, until the sauce is glossy and slightly reduced. The sauce lightly coats the back of a spoon.
5. Return the pork chops and any juices to the skillet. Spoon the sauce and apples over the chops and cook 1 to 2 minutes, just until the pork is heated through and glazed. If the sauce seems too thick, add up to 15 ml water a little at a time. The chops are hot and coated with a thin glossy glaze.
6. Serve immediately with the apples and onions over or beside the pork. Finish with parsley if using. The pork is juicy, the glaze is shiny, and the apples are tender.