Equipment
Ingredients
Pork
- 2 bone-in pork chops, room temperature, thick-cut (2-3cm)
- 4 g kosher salt
- 2 g black pepper, freshly ground
- 15 ml vegetable oil
Aromatics & Produce
- 1 apple, cored and sliced into 1cm wedges
- 150 g cherry tomatoes, whole
- 1 shallot, minced
- 2 garlic, minced
- 4 fresh thyme, sprigs
Pan Sauce
- 30 ml apple cider vinegar
- 120 ml chicken stock, unsalted or low sodium
- 30 g unsalted butter, cold, cubed
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 379 kcal
- Protein
- 13 g
- Carbohydrates
- 33 g
- Fat
- 25 g
- Fiber
- 11 g
- Sugar
- 6 g
- Sodium
- 1038 mg
- Saturated Fat
- 10 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 52 mg
- Potassium
- 855 mg
- Calcium
- 334 mg
- Iron
- 11.7 mg
- Magnesium
- 124 mg
- Phosphorus
- 209 mg
- Zinc
- 2.5 mg
- Vitamin A
- 248 mcg
- Vitamin C
- 118 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 0.5 mg
- Vitamin K
- 4 mcg
- Vitamin B6
- 0.8 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.27 mg
- Riboflavin
- 0.46 mg
- Niacin
- 3.5 mg
- Folate
- 34 mcg
- Water
- 177 g
- Alcohol
- 0 g
- Caffeine
- 0 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
Pat the pork chops thoroughly dry with paper towels and season liberally on all sides with salt and black pepper.
Heat vegetable oil in a large skillet over medium-high heat until shimmering. Carefully place the chops in the pan.
Sear the pork chops undisturbed until a deep golden-brown crust forms, approximately 4-5 minutes.
Flip the chops and cook the other side until the internal temperature reaches 63°C/145°F at the thickest part.
Remove pork chops from the pan and transfer to a plate to rest. Do not wipe out the pan.
Reduce heat to medium. Add apple wedges and minced shallot to the rendered pork fat. Sauté until apples begin to brown and soften.
Add the cherry tomatoes, minced garlic, and thyme sprigs. Cook until the tomato skins begin to blister and burst.
Pour in the apple cider vinegar to deglaze, scraping up the browned bits (fond) from the bottom of the pan with a wooden spoon.
Add the chicken stock and simmer rapidly until the liquid reduces by half.
Remove pan from heat. Discard thyme stems. Swirl in the cold butter cubes until fully melted and emulsified into a glossy sauce.
Return the pork chops and any accumulated resting juices to the pan, turning them once to coat in the sauce before serving.
Chef's Notes
- Select bone-in pork chops for this recipe; the bone insulates the meat near it, keeping it juicier, and contributes flavor to the pan drippings.
- Do not overcrowd the pan during the searing step. If your pan is small, sear the chops one at a time to ensure they brown rather than steam.
- If using a stainless steel pan, the 'fond' (browned bits stuck to the bottom) is the most critical flavor component. Ensure you scrape it all up during deglazing.
- Granny Smith apples provide a necessary tartness to cut through the rich pork fat, but Honeycrisp is a great alternative if you prefer a sweeter finish.
Storage
Refrigerator: 3 days — Store pork and sauce in an airtight container.
Freezer: 2 months — Texture of tomatoes and apples may degrade slightly upon thawing.
Reheating: Reheat gently in a skillet over low heat with a splash of water or stock to prevent drying out.
Troubleshooting
Pork chops are tough and dry
Cause: Overcooking beyond 63°C/145°F or failure to rest the meat
Fix: Slice the meat very thinly against the grain and toss generously in the sauce to disguise dryness.
Prevention: Use an instant-read thermometer and pull the meat exactly when it hits temp.
Sauce is greasy or separated
Cause: Butter was added while the pan was too hot
Fix: Whisk in a teaspoon of warm water or stock vigorously to re-emulsify.
Prevention: Remove pan from heat completely before swirling in cold butter.
Cultural Context
Pork and apples is a timeless pairing rooted in Northern European and American agriculture, where the autumn harvest of apples coincides with traditional livestock processing. This iteration incorporates tomatoes, adding an umami-rich acidity typical of modern bistro cuisine.
