Pan Roasted Cider Pork Chops with Caramelized Apples is as fall as the changing of the leaves. Although it can be enjoyed all winter you see the dish on chefs’ menus in many high end restaurants. The flavors encapsulate the chilly nights of fall. They are reminiscent of campfires and red wine.
Perfectly pan roasting cuts of meat is a technique that most chefs take much pride in refining throughout their careers. I can attest that even seasoned chefs never tire of this style of cooking. It is easy to explain so we would love to share that passion here.
Important steps in the technique for pan roasting meats
Pan roasted cider pork chops are an excellent way to practice getting the perfect sear. The crust formed in the process creates not just flavor but texture and seals in juices, creating a crispy on the outside- moist on the inside contrast.
- Start with a good pan. The there are many fancy, expensive saute pans on the market. In the end nothing, and I mean nothing, beats an old Steel French Pan. These last a lifetime and are great for anything, and work great in the oven too. The next best thing is cast iron, which works well also. They have a slightly different feel to searing but do a great job do to the heavy bottom needed.
- Don’t overcrowd the pan. This is an expression seasoned chefs say to young cooks. Aka don’t stuff the pan with too much food. Better to use an oversized pan in this instance.
- Get the heat blasting. When you think the pan is hot, heat it more. In busy commercial kitchens where stacks of these pans are used in a matter of minutes, the cooks will usually keep a dozen or so inside the oven, or on a back burner ready to go so that they don’t have to wait for them to get hot. You will know it’s ready when it looks like the oil you added is about to burst into flames.
- After you lay down the meat, immediately lower the flame by half. You already got the initial sear, now you are caramelizing the proteins with a maillard reaction.
- Start with oil for a higher smoke point, then add butter to brown for color and flavor.
- Baste the meats with juices and aromatic seasonings. The rest is magic!
Ingredients I need for Pan Roasted Cider Pork Chops
Pan roasted cider pork chops are great year round, but this dish takes on the fall vibes with apples, cider, and stock. A touch of cider vinegar not only gives it a punch but also balances the sweetness of the fruits and juices. Shallot, thyme, and rosemary give it the earthy backbone. Chefs like to use a bone in cut for this recipe, but it is not required. Bone in cuts will add some collagen and body to the pan sauce as well. This is a hearty dish that can handle a nice full bodied red. Even the colors look like autumn!
What are some good side dishes to serve with pork chops?
Think substantial, fall comfort food. You just made a beautiful pan jus, so don’t let it go to waste! Here are a few options:
- Mashed potatoes are obvious. That being said, there are more exciting options, especially with the pairing of sweet apples.
- Sauteed greens such as spinach or swiss chard.
- Creamy polenta is great with fall fruits and meats.
- This butternut squash and potato hash is a perfect marriage.
- Heartier rices such as brown rice or wild rice work well to soak up the jus.
Pan Roasted Cider Pork Chops
Equipment
Ingredients
- 1.5 pounds Pork Chops bone in preferably, or boneless. thick cut works very well for this to prevent overcooking
- 8 ounces Green apples or tart firm variety
- 1 each Shallot
- 2 ounces Apple cider raw cider preferably
- 1 cup Chicken stock
- 2 tbsp Cider vinegar or red wine vinegar
- 1 tsp Sea salt
- 3 pieces Thyme fresh preferably
- 1 piece Rosemary
- 2 tbsp Butter
- 1.5 tbsp Canola oil
Instructions
- Prep the ingredients. Preheat the oven to 400 degrees.
- Dice the apples into small cubes, about 1/2 an inch. Thick slice the shallots.
- Season both sides of the steaks with salt and pepper. The more thick they are, the more you should season, especially with a nice sea salt. This is a very important step!
- Get the pan ripping hot. Add the canola oil and gently and carefully swirl to coat the pans bottom. When you see the oil shimmer and whisks of smoke appear, it should be ready. Lay the chops down with a pair of tongs, then immediately turn the heat down low. Add the butter, shallot, apple, thyme, and rosemary. Continue to roast on one side without turning for about five minutes. Flip the chops over, make sure they make contact with the pan, and put into oven. Continue to cook for about 15 minutes depending on thickness (less if they are thin).
- Remove from oven, then add the cider vinegar. Allow to steam momentarily then add the chicken stock and apple cider. You can add another pat of butter to finish the sauce if desired. Bon appetit!
