Pan-Seared Pork Chops with Apple-Shallot Gastrique
Ingredients
- 4pork chops (1 1/4 inches thick)
- ·salt
- ·black pepper
- 2 tablespoonolive oil
- 2 mediumshallot
- 2apple (Granny Smith)
- 3 tablespoonapple cider vinegar
- 1 tablespoonhoney
- 3 sprigfresh thyme
- 1 tablespoonbutter
Prep
- 01
Slice 2 medium shallots into thin rings.
- 02
Core 2 Granny Smith apples and slice into 1/4-inch wedges.
Method
- 01
Pat pork chops dry with paper towels. Season both sides generously with salt and pepper.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Place pork chops in the pan and cook for 5–6 minutes without moving, until golden and an instant-read thermometer reads 135°F at the thickest part (they'll continue to cook as they rest). Flip, cook 3–4 minutes more until a thermometer reads 145°F. Transfer to a plate and tent loosely with foil.
- 03
In the same pan, add shallots and cook over medium heat for 2 minutes, stirring. Add apples and cook 2 minutes more until softened.
- 04
Pour in apple cider vinegar and honey, scraping any browned bits from the pan. Add thyme sprigs. Simmer for 2–3 minutes until the liquid reduces slightly and coats the fruit. Stir in 1 tablespoon butter until melted. Taste and adjust seasoning.
- 05
Spoon the apple-shallot gastrique over the pork chops and serve immediately.
Spice Tips
To brighten the gastrique, add a pinch of Dijon mustard (1/2 teaspoon) with the vinegar. For subtle warmth, include a small pinch of ground ginger or a crack of white pepper. Fresh sage can replace thyme if you prefer an earthier note.
For an extra layer of richness, serve over creamy polenta or alongside roasted root vegetables. The recipe doubles easily for company.