Pork Chops with Roasted Apples

Name: Pork Chops with Roasted Apples
Cook time: 20 min
Yield: 4 servings
Cuisine: american
Ingredients: 900 g Yukon Gold potatoes peeled and cut into 4 cm chunks; 2000 ml water for boiling potatoes; 5 g fine salt divided; 15 ml olive oil divided; 20 g unsalted butter divided; 3 g fine salt divided; 2 g black pepper freshly ground, divided; 680 g bone-in pork chops about 4 chops, 2 to 2.5 cm thick, patted dry; 1 piece yellow onion cut into 1 cm wedges; 2 piece apples cored and cut into 8 wedges each; 2 g fresh thyme leaves divided; 15 ml olive oil divided; 20 g unsalted butter divided; 2 g fine salt divided; 2 g black pepper freshly ground, divided; 8 g light brown sugar for the apples; 120 ml whole milk warmed; 2 piece garlic cloves minced; 1 g fine salt divided; 15 ml apple cider vinegar for the pan sauce; 120 ml low-sodium chicken stock for the pan sauce; 6 g flat-leaf parsley chopped, for garnish

An American weeknight main built around seared pork chops, oven-roasted apples and onion, and simple mashed potatoes finished with a quick pan sauce. The apples soften and caramelize while the chops stay juicy; the potatoes provide a starchy base that catches the sauce.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

900 g Yukon Gold potatoes peeled and cut into 4 cm chunks
2000 ml water for boiling potatoes
5 g fine salt divided
15 ml olive oil divided
20 g unsalted butter divided
3 g fine salt divided
2 g black pepper freshly ground, divided
680 g bone-in pork chops about 4 chops, 2 to 2.5 cm thick, patted dry
1 piece yellow onion cut into 1 cm wedges
2 piece apples cored and cut into 8 wedges each
2 g fresh thyme leaves divided
15 ml olive oil divided
20 g unsalted butter divided
2 g fine salt divided
2 g black pepper freshly ground, divided
8 g light brown sugar for the apples
120 ml whole milk warmed
2 piece garlic cloves minced
1 g fine salt divided
15 ml apple cider vinegar for the pan sauce
120 ml low-sodium chicken stock for the pan sauce
6 g flat-leaf parsley chopped, for garnish

Instructions

Heat the oven to 220°C. Put the potato chunks in a medium saucepan, cover with the water and add 5 g of the salt. Bring to a boil over high heat, then lower to a simmer and cook until the potatoes are fully tender, 12 to 15 minutes. Potatoes are easily pierced with a knife and starting to break at the edges.
While the potatoes cook, heat the oven-safe skillet over medium-high heat. Add 15 ml of the olive oil and 20 g of the butter. Season the pork chops with 3 g of the salt and 2 g of the black pepper. Butter is foaming and the skillet is hot enough for immediate sizzling.
Sear the pork chops for 2 to 3 minutes per side until deeply browned. Transfer them to a plate; they do not need to be cooked through yet. Both sides are browned with a crust, and the chops release from the pan easily.
Add the onion, apples, thyme, remaining 15 ml olive oil, remaining 20 g butter, remaining 2 g salt, remaining 2 g black pepper, and the optional brown sugar to the same skillet. Toss to coat, then move the skillet to the oven and roast for 6 to 8 minutes. The apples are softened at the edges and the onion has begun to caramelize.
Return the pork chops to the skillet on top of the apples and onion and roast for 4 to 5 minutes more, until the thickest part of each chop reaches 63°C. Pork registers 63°C at the center and the apples are tender.
Drain the potatoes, then mash with the warmed milk, minced garlic, and remaining 1 g salt until smooth but not gluey. Keep warm. The potatoes are creamy and hold soft ridges when stirred.
Transfer the chops to a plate to rest for 5 minutes. Place the skillet with apples and pan juices over medium heat, add the apple cider vinegar and chicken stock, and simmer for 1 to 2 minutes, scraping up browned bits. Spoon the sauce over the pork and serve with mashed potatoes and optional parsley. The pan sauce lightly coats a spoon and the pork has rested before slicing.