Pan-Roasted Pork Chops with Rosemary Applesauce
Today’s mainstream pork is very lean, so it can dry out very quickly as it cooks. The trick to tender pork chops that stay moist and juicy is a simple two-step cooking method. Begin cooking with high heat, then finish, covered, with low heat. And a savoury twist on classic applesauce won’t hurt either!
Ingredients
for the applesauce:
1/4 cup olive oil
4 onions, peeled and thinly sliced
4 of your favourite apples, cored and cut into chunks
1/4 cup apple cider vinegar
1 tablespoon fresh rosemary
a sprinkle or two sea salt and freshly ground pepper
For the pan-roasted pork chops
4 thick centre-loin pork chops
2 tablespoons Butter
1 tablespoon any vegetable oil
a sprinkle or two sea salt and freshly ground pepper
1/4 cup olive oil
4 onions, peeled and thinly sliced
4 of your favourite apples, cored and cut into chunks
1/4 cup apple cider vinegar
1 tablespoon fresh rosemary
a sprinkle or two sea salt and freshly ground pepper
For the pan-roasted pork chops
4 thick centre-loin pork chops
2 tablespoons Butter
1 tablespoon any vegetable oil
a sprinkle or two sea salt and freshly ground pepper
Instructions
For the applesauce, heat the oil in a small saucepan. Add the onions and patiently cook them, stirring occasionally until they are caramelized and turn golden brown. Add the apple chunks, apple cider vinegar, rosemary and salt and pepper. Stir well. Simmer until the apples are very soft. Serve warm, or refrigerate and serve chilled.
For the pork chops, preheat a large sauté pan over medium-high heat. Splash in the oil and toss the butter into the centre of the oil. This will help keep the butter from burning. Pause until the butter begins to brown.
Meanwhile, pat the chops dry using paper towels, then season them with salt and pepper and carefully place them into the hot pan. Sear for 2 minutes or so on each side. Reduce heat to medium-low, cover and cook for another 10 minutes.
For the pork chops, preheat a large sauté pan over medium-high heat. Splash in the oil and toss the butter into the centre of the oil. This will help keep the butter from burning. Pause until the butter begins to brown.
Meanwhile, pat the chops dry using paper towels, then season them with salt and pepper and carefully place them into the hot pan. Sear for 2 minutes or so on each side. Reduce heat to medium-low, cover and cook for another 10 minutes.
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Recipe Submitted by
Chef Michael
I’m a FoodTV host, cookbook author and official food ambassador for Prince Edward Island, more importantly I’m a Dad and passionate home cook!
Variation
Try adding a spoonful or two of grainy mustard or horseradish to the applesauce.
Love that 2 step method. I had a feeling this was the case as this is what the familly I lived with in France did.. I was not sure about the oil and butter bit..tend to only use butter but sometimes struggled with the burn.
Thanks
This is a sure winner! Yo! its good! I served it it mashed potates and colourful veges!
This recipe is a sure winner! Yo! Its delicious!
Made the horseradish version ….. Adds a nice kick!
Served it with roasted garlic potato wedges …. Dinner was a hit!
I am trying out your recipe for “Pan Roasted Porkchops with Rosemary Applesauce. Could tell me what you can serve with it.
Thank you
I watch your show all the time. I didn’t realize you have this website (that is even searchable for what I plan to cook!). I love it.
Natasha