Pan-Seared Pork Chops with Ginger-Apple Pan Sauce
Ingredients
- 4pork chops (1 inch thick)
- ·salt
- ·black pepper
- 2 tablespoonsolive oil
- 2granny smith apple
- 1 tablespoonfresh ginger
- 2 tablespoonsapple cider vinegar
- 1 tablespoonhoney
- ½ cupchicken broth
- 1 tablespoonbutter
- 2 sprigsfresh thyme
Prep
- 01
Mince 1 tablespoon fresh ginger.
- 02
Core and thinly slice 2 Granny Smith apples.
Method
- 01
Pat pork chops dry with paper towels and season both sides generously with salt and black pepper.
- 02
Heat olive oil in a large skillet over medium-high heat until shimmering.
- 03
Add pork chops and sear for 4 to 5 minutes per side, until golden brown and an instant-read thermometer inserted horizontally reads 145°F. Transfer to a plate and rest.
- 04
Pour off all but 1 tablespoon of fat from the pan. Add minced ginger and cook for 30 seconds, stirring, until fragrant.
- 05
Add apple cider vinegar and honey to deglaze the pan, scraping up browned bits. Stir in chicken broth and thyme sprigs.
- 06
Add sliced apples and simmer for 3 to 4 minutes, until apples begin to soften but still hold their shape.
- 07
Stir in butter until melted. Taste and adjust seasoning with salt and pepper as needed.
- 08
Return pork chops to the pan, spoon sauce over them, and serve immediately.
Spice Tips
For a spicy kick, add a pinch of cayenne pepper or red pepper flakes when cooking the ginger. A touch of Dijon mustard stirred into the sauce adds complexity. Fresh mint or tarragon can replace thyme for a different herbaceous brightness.
This recipe works well over rice, egg noodles, or a simple green salad. Leftovers keep refrigerated for up to 3 days.