Spiced Pork Chops with Charred Apple–Habanero Glaze
Ingredients
- 4pork chops (1 1/4 inches thick)
- 2apple (Granny Smith)
- 1habanero pepper
- 1 mediumshallot
- 3 tablespoonapple cider vinegar
- 2 tablespoonhoney
- 1 teaspoonsmoked paprika
- ½ teaspoonground cumin
- ½ teaspoonblack pepper
- 1 teaspoonkosher salt
- 2 tablespoonolive oil
- ¼ cupchicken broth
Prep
- 01
Core 2 Granny Smith apples and cut into 1-inch wedges.
- 02
Mince 1 habanero pepper (remove seeds for less heat, keep them for more).
- 03
Dice 1 medium shallot.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
- 02
Season the pork chops on both sides with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon smoked paprika, and 1/4 teaspoon cumin. Sear in the hot skillet for 4 to 5 minutes per side, until golden and an instant-read thermometer reads 145°F. Transfer to a plate.
- 03
Add the remaining 1 tablespoon olive oil to the skillet. Add the charred apple pieces and cook for 2 to 3 minutes over medium-high heat until they begin to caramelize at the edges.
- 04
Add the diced shallot and minced habanero to the skillet. Cook for 1 minute, stirring often, until fragrant.
- 05
Pour in the apple cider vinegar, scraping up any browned bits from the bottom of the pan. Add the honey and 1/4 cup chicken broth. Bring to a simmer and cook for 2 to 3 minutes until the sauce thickens slightly.
- 06
Return the pork chops to the skillet and spoon the glaze over them. Cook for 1 minute to warm through. Taste and adjust seasoning as needed.
- 07
Serve the pork chops with the charred apple–habanero glaze spooned over the top.
Spice Tips
For a smoky kick, add 1/4 teaspoon cayenne to the spice rub. If you prefer more sweetness to balance the heat, increase the honey to 2.5 tablespoons. A squeeze of fresh lime juice at the end brightens the acidic-sweet-spicy profile.
The habanero can be adjusted for heat tolerance—use half a pepper for moderate spice, or substitute a jalapeño for gentler warmth. This dish pairs well with crusty bread or rice to soak up the glaze.