So tonight I finally made what I call my Autumn Apple Chops…. What it really consists of is thick and juicy pan seared pork chops and a mixture of caramelized shallots, thyme, chicken stock, cider vinegar, apple cider, and a pad of butter to pull everything together and thicken things up! It is most delicious when served with roasted acorn squash, which is in great abundance right now considering they are at their peak this time of year!
I was never really a fan of pork chops until I stumbled upon this recipe which comes from a chef named Lauren Braun Costello. The evening that I first made this dish a couple of years ago, I began my twisted love affair with pork chops. Sad I know, but honestly if pork chops were a person… I would marry them.
Anyways getting back on track now haha…
4 Boneless Pork Chops
1 Cup Apple Cider
1/2 Cup Chicken Stock
1/4 Cup Cider Vinegar
8 Sprigs of Thyme
2 Shallots (coarsely chopped)
2 Tbsp Butter (divided)
1 Tbsp Vegetable Oil
Salt & Pepper
First things first, a glass of wine is in order so go grab one!
Okay, now rinse and pat dry your pork chops and season both sides well with kosher salt and black pepper.
Heat oil in a skillet and start searing the chops over medium high heat for 3-4 minutes. Flip and repeat with the other side.
Remember not to crowd the pan because that will cause the chops to steam and I learned that the hard way a couple of years back that it will dry them out and result in tough and dry pork chop.
Okay, so the chops should have a nice crust forming on the outer ridges by now.
Using your tongs, sear all four edges of the chops for 30 seconds each. This will seal in the juices and the fat will also add to the depth of the pan sauce.
So once all of that is finished, remove the chops and cover with aluminum foil on a seperate dish.
Next you are going to add 1 Tbsp of the butter to the same pan over medium heat.
Once it has completely melted, stir in the chopped shallots as well as your sprigs of thyme.
Stir constantly for 8 minutes or until the shallots are translucent and caramelized.
Stir in the cider vinegar and allow to simmer for 3 minutes or until the shallots have basically absorbed all the liquid.
This is what it will look like after the 3 minutes are up.
Okay so now we will stir in the apple cider as well as the chicken stock.
Allow to simmer and reduce by half. It should take about 7-10 minutes.
Return the chops as well as the juices from the bottom of the dish to the skillet and cook for 3 minutes over medium heat then flip and cook for an additional 3 minutes. Remove chops once more and cover with foil.
Remove from heat and discard the sprigs of thyme. There will be stray leaves in the sauce and that is fine. Whisk in 1 Tbsp butter to thicken up the pan sauce.
Place a pork chop on a dinner plate to serve and ladle the pan sauce over each chop.