Maple Apple Pork Chops

The garden is plucked of its lush summer abundance, but oh it is not barren – I watch as yet another parade of golden leaves floats through the crisp autumn air, adding to the persimmon cornucopia dripping from my planter boxes. The fall chill makes my mouth water for warm, savory flavors like crisp apples, savory pumpkin, sweet maple, soothing cinnamon and spicy nutmeg.

Fall seeps through every pore of this pork chops recipe – the meat is topped with a sauce of cider vinegar, maple syrup, aromatic herbs, and buttery cinnamon apples. Pork chops can easily dry out, but pan searing/browning before baking locks in the juices, ensuring the slightly tough meat tenderizes in the oven, making for a melt-in-your mouth chop through and through.

Servings: 2
Active Time: 20 minutes
Total Time: 40 minutes

INGREDIENTS

2 boneless pork chops
2 tbsp Dijon mustard
1/4 tsp salt
1/4 tsp pepper
2 tbsp olive oil
1 Granny Smith apple
1 tsp unsalted butter
1 tsp olive oil
1/2 tsp cinnamon
1/4 cup cider vinegar
2 tbsp maple syrup
1 tbsp Herbes de Provence

PREPARATION

1. Preheat oven to 350°F. Rinse pork chops under warm water and pat dry with paper towels. Using a sharp paring knife, remove fat along edges of pork. In a small bowl, combine Dijon mustard, salt, and pepper.

2. Heat oil in a medium-sized non-stick skillet over medium-high heat. Working one chop at a time, coat both sides of pork with mustard mixture then transfer to skillet – brown one side of each pork chop, about 1-2 minutes, then flip and repeat on second side.

3. Transfer browned pork chops to a small cookie sheet or baking dish and roast for 12-15 minutes until the meat is cooked through (Note: Baking time depends on the thickness of the pork chop – when done, the pork should be fully white in the center, no longer pink. If using a meat thermometer, the USDA recommends cooking pork to a minimum internal temperature of 145°F).

4. While the pork is in the oven, rinse apple under warm water and pat dry with pater towels. Using a sharp knife, slice off top and bottom of apple, so both sides are relatively flat. Cut in a circular motion around the core until it comes loose, remove. Slice apple in equal segments, approx. 1/4 inch thick.

5. Heat butter and olive oil in a small non-stick skillet over medium heat, whisk in 1/4 tsp cinnamon. Add apple slices and sprinkle with remaining 1/4 tsp cinnamon. Cook for 10 minutes, stirring and flipping occasionally to ensure the apples do not burn – slices should be slightly tan in color and tender, not mushy. Remove slices from pan and cover with tin foil.

6. In the same pan you used to cook the apples, heat cider vinegar over medium-high heat. Boil, scraping up any brown bits leftover from the apples. Whisk in maple syrup and Herbes de Provence. Bring to a boil, then reduce heat to a simmer, cooking until the sauce thickens.

7. Transfer pork chops to plates, drizzle with sauce and top with cinnamon apple slices.